Rising Chef Trophy 2026

This award honors rising culinary talents under the age of 35 within the Relais & Châteaux network, selected and voted by the 20 visionary chefs of its World Culinary Council*. Relais & Châteaux and San Pellegrino present the 2026 Rising Chef Trophy to Claryce Monnier, Sous Chef at the one-Michelin-starred restaurant Maison Décotterd. Over the past fifteen years, Claryce has honed her savoir-faire and precision at various Relais & Châteaux properties, including the Relais Bernard Loiseau, L’Auberge du Père Bise, Les Flocons de Sel in France and Domaine de Châteauvieux in Switzerland. She embodies a new generation of chefs who are astonishingly creative, fully committed to excellence, yet humble. Claryce stands for a sustainable, zero-waste approach to cuisine, blending culinary innovation with tradition to broaden the horizons of gastronomic imagination, notably through her dish, Lake Geneva Pike with Coltsfoot Flowers, delicately roasted in a golden crust and served with new radishes, a rich head jus and velvety vermouth cream.