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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Domaine de Châteauvieux.

Restaurant and hotel in a vineyard. Switzerland,Satigny

Philippe Chevrier et Damien Coche

Domaine de Châteauvieux Satigny CH-1242

‘My peers. I am grateful to them for teaching me the attention to detail and that professional approach that all Grands Chefs must have. Starting with Louis Outhier at the Oasis at La Napoule, and then Frédy Girardet at the Restaurant de l’Hôtel de Ville in Crissier.
However, my own personal professional career reminds me, above all, of women. I grew up in Switzerland, in Aïre, in the commune of Vernier, surrounded by women. My grandmother, my mother, my aunt… They were the ones who who brought me up; they too gave me sustenance with their flavourful home cooking and their lively ideas; they awoke in me an interest in food made to order. It may be a profession, but, much more than that, it is an Art of Living, a means of being creative and connecting with other people.

This is the philosophy that led me, when I was 27 years old, to take charge of the Le Domaine de Châteauvieux. I was convinced that the strength, character and history of that place along with the team I had created would guarantee an experience that spoke to all the senses, driven by my cuisine. My dishes are streets away from fleeting fashions and fripperies, and aim, by engaging with the ingredients uncompromisingly and with the utmost respect, to bring out the very best in them.’

What was your most moving culinary experience?
My first meal at Joël Robuchon’s in 1990 at Le Jamin. That menu has remained etched in my memory. Etched into my palate, as it were. Hot chicken en gelée, spaghetti with langoustine and white truffle, pigeon with cabbage and foie gras… Truly haute cuisine, with the genius of the great chef to top it off.

The most amusing kitchen incident you ever witnessed?
During a dinner, one of our regular customers ordered a John Dory. The fish was served, but without any sauce, because there was some delay... and then a trainee mistakenly served a meat jus intended for another table. Back in the kitchen, the waiters were given a dressing down. When the table was cleared, the customer was anxious to tell us... how delighted he was – he had found this a magnificent pairing! Since then, we have served a number of our fish dishes with a meat jus.

Your best piece of advice for amateur chefs?
Choose top-quality ingredients and don’t compromise on quality. You are already 70% along the road to success.

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