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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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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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Search a hotel / restaurant Switzerland - Satigny

Search directory > Switzerland > hotel Satigny

Search our luxury hotels for your coming stays (weekend, getaway, holidays...).

Relais & Châteaux counts more than 400 gourmet restaurants or luxury hotels in 50 countries all over the world.

Domaine de Châteauvieux
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in a vineyard
From the age of seven, Philippe Chevrier knew that he would be a cook. His childhood dream was nourished by the dishes created by his mother and aunt, who gave him a passion for good food. Philippe’s dream has become a reality, and this rising star of the culinary world is one to watch. His food is one of many reasons to stop off at this gourmet paradise in the heart of Satigny, Switzerland’s largest wine-producing municipality. In this immaculately renovated former vine grower’s farm, Philippe Chevrier and Damien Coche serve, amongst other treats, whole oven-baked John Dory, sauteed scallops in sepia ink, and Limousin rack of lamb baked in hay and aromatic herbs in a sealed casserole. ...Read more
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Georges Wenger

André Jaeger

Stéphane Décotterd

Franck Reynaud

Bernard et Guy Ravet

Carlo Crisci

Philippe Chevrier et Damien Coche

Reto Lampart

Dario Cadonau

Thomas Byrne et Gilles Dupont