Chevrier reality
Philippe Chevrier is the real boss of Geneva cuisine. A “boss” who, in his establishment nestled in the heart of the Geneva countryside, takes to the stage with each service to perform a new concert. Every lunchtime, every evening… a symphony is played out by musicians sporting white chef’s hats and kitchen knives as instruments. The 29-year Michelin-starred chef is an inexhaustible performer who recites his gourmet score with the same enthusiasm on his triumphant tours.
Area of expression
There’s no doubt that Philippe Chevrier has put Geneva on the gourmet map, and he continues to officiate with panache from the heights of Satigny. It’s been 34 years since he took over Domaine de Châteauvieux, which over time has become his own estate, his garden of expression, his haven of inner peace. What a feat, what longevity, what inventiveness, what diligence, what sensitivity! Thoughts swirl around a blue lobster snack à la plancha and its fricassee of roasted white asparagus and morels in Vin Jaune.
It’s during a detour to the table d’hôtes at the heart of his kitchen that you realize just how far he’s come. Philippe Chevrier is an example to follow for aspiring chefs who think life is a long, quiet river, and who already see themselves at the top of the bill in just a few months. For all these years, it’s to his credit that he has remained true to his chef’s hat, never giving in to the siren song of a gastronomy that follows fashions and trends. Philippe Chevrier is faithful to his culinary beliefs, which he has defended for three decades, and in the end… he’s right! An opinion shared around a red mullet fillet and its sublimely sweet and sour Ponzu-scented sauce.
Human energy
A visit to the kitchens is a moment of comfort, as if we were protected by the world of the ovens. The chefs are swarming and bustling to give the best of themselves to their boss. What could be more beautiful than the noise generated by service in the kitchen? Every time a dish is ordered, the human energy is indescribable. Discipline is the order of the day. There’s no time for joking or escapism during this time of the utmost rigor. Every gesture is calculated and scrutinized to perfect the culinary art. It’s here that we discover the intensity of a profession so often misunderstood. It’s a reality that takes place in the kitchen and nowhere else. It’s a reality that leaves its mark on the mind, around a cabri cooked at low temperature, escorted by peas and mousserons. With Philippe Chevrier, let’s get back to reality….
Domaine de Châteauvieux, 16 Peney-Dessus, 1242 Satigny. Tel: 022 753 15 11
