Louis Badin at the Micheline
Like the famous Gaul we all know, Louis Badin fell into the cooking pot as a child. But for him, the magic potion is gastronomy! His father ran a brasserie for 30 years, and his mother was in charge of human resources at the Ritz Hotel, so Louis Badin knows the ins and outs of this exciting business.
When he finished his studies, he developed his skills in the dining room, working his way up at the Chalet Mounier in the resort of Les 2 Alpes, where he stayed for around ten years, becoming maître d’hôtel and dining room manager. With the joy of parenthood, he decided to opt for a more stable way of working. This is how he came to join the sommelier team at Châteauvieux in Geneva. Although he is passionate about oenology and happy to discover our Swiss terroir, he misses the adrenalin of the dining room.
Meanwhile, the restaurant La Micheline was reorganizing, and it was at this point that their paths crossed. A new adventure began for Louis Badin, who became the dining room manager and worked with the sommelier to introduce Spanish wines little known to the general public. So, curious to discover small Spanish estates while enjoying Basque cuisine? Don’t hesitate to ask him, he’s delighted to share his discoveries, which you won’t find anywhere else in Geneva!
