Geneva is famous for being the home of many international organisations, but the city on the Rhône also has a vibrant regional character.

While bees kept on-site buzz happily in the herb garden, the kitchen is busy making its own chocolate or preparing the next haute cuisine menu. At Châteauvieux, the flagship restaurant of Philippe Chevrier, the focus is on localness and craftsmanship.

“Maybe,” says Philippe Chevrier, “it’s Geneva’s international reputation that encourages local producers to achieve the highest standards of quality.” The region certainly has plenty to offer in terms of cuisine, as evidenced at the bustling market held twice weekly in Carouge.

Philippe’s philosophy of using local ingredients is based on a firm conviction. “In the region around Geneva, we have countless farmers and winegrowers who cultivate the land with great passion and commitment. To be able to cook with these ingredients is a delight and a privilege, as well as a way of showing my appreciation.”

Philippe regularly pays a visit to winegrower Nicolas Bonnet at the Domaine de la Comtesse Eldegarde vineyard in Satigny. The pair share a passion for outstanding quality and are close friends. Together they have created their own fine wines. 

Many of the fish Philippe serves to his guests are sourced from Joël Vuadens, whose family have been professional fishers since as far back as the 16th century.

“As well as the fertile land in Geneva, we are also lucky to have a lake rife with fish,” says Philippe Chevrier. His menu even includes locally caught crayfish.