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.
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Restaurant in town. Entering Maison Décotterd means first being captivated by the views over the Vaud Riviera. Located in the former Bellevue Hotel, the heart of the renowned hotel school of Glion, this exceptional establishment overlooks Montreux and the splendid surrounding panorama of Lake Geneva and the Swiss Alps. It is a setting that evokes a sense of awe, one that is magnified all the more once comfortably seated in the gastronomic lair of Stéphane Décotterd. Amdist a brilliant blend of contemporary and belle-époque styles, the gourmet restaurant reveals the talent and fertile inspiration of this prestigious chef whose list of accolades include the culinary world’s highest honours. A native to the region, Stéphane Décotterd is a creative and conscientious chef, who opens up a world of possibilities and imagination by relying exclusively on local products. In perfect harmony with the Swiss territory, his tasty dishes reflect the landscapes observed from the tables of Maison Décotterd, thus creating a unique experience that is both gustatory and contemplative. ... Learn moreless
