During one of Bern and Gert Laxer's travels abroad, they found themselves at dinner one night at the home of Harry Waugh. At the time, Harry was director of the French wine estate Chateau Latour. Following the meal, Harry and wife invited the Laxers into their drawing room where the party enjoyed vintage port, stilton cheese, old bonded vintage cognac, coffee, cigars, and the "warmest, most relaxed conversation possible".
Seven years later, the concept of a separate dessert room came to fruition and the Harry Waugh Dessert Room was born. Nestled in private booths made from old wine casks, guests of the dessert room enjoy after-dinner beverages, a tantalizing array of decadent desserts, and quieter conversations. In keeping with the Bern's tradition of quality, every dessert is handmade and prepared using only the finest possible ingredients.