Domaine de Chateauvieux - French gourmet food par excellence
Every evening at the Domaine de Chateauvieux two totally different menus are served. Nevertheless the à la carte offer is also quite impressive. Sixty guests are looked after from Magali Chevrier and an efficient and very self-confident service-brigade. Twelve courses and every time black truffles, can this be done? Sure, under certain circumstances. At the Domaine de Chateauvieux above Satigny for example, where every year top Chef Philippe Chevrier challenges himself from the magic of the black truffle. The lively chef is counting with his big black menu from the support of a 20-headed brigade. The classic is black truffle en chausson packed in thin dough and with nut salad and nut oil. Chef Chevrier reaches for this special form of taste 
More room for truffles that is: Like a precious wolf's-perch on Topinambur with a truffle and then roasted scallop shells are applied on a wonderful risotto. However I preferred the ravioli filled with strong ox's tail as well as a butter-tender, sautéed calf's fillet from the Simmental. But my wife, this time we visited the Domaine de Châteauvieux all alone, preferred the roasted scallop shells. Of course even on this dish the black filings weren’t missing. We really liked the "Cardons", which is the base of the artichoke and in France a steady component of the holiday menus at the end of the year. As far as I know you can taste this dish only in the Geneva area and of course at the Domaine de Chateauvieux just west of the city of Geneva as it doesn't get served in the rest of our country. However, it also shows here that without much food preparation nothing at all goes but the pleasure to enjoy this delicious gourmet food is appropriate.
Desserts like ice cream with truffle, crème It is quite difficult to image such combinations. But someone like Chef Chevrier has been trying long enough - measuring exactly to the half gram - to provide a special kind of experience. Should you ever want to reserve one of the twelve rooms or even the suite at the Domaine de Chateauvieux, you can enjoy additional calmness. As for us, we didn't think that we could handle that much truffle, but we did and enjoyed it tremendous. The Restaurant is situated in the countryside at Peney-Dessus just west of Geneva. We found that the dining tables were a little close together which may not be to everybody’s liking. And it may not be the most famous restaurant in Switzerland. Despite that, it is rated as one of the best Geneva restaurants. Ther is no doubt, that the service is at the highest standard and truly exceptional. It is however absolutely necessary to reserve weeks in advance. Weekly closing Domaine de Châteauvieux Return from Domaine de Chateauvieux to Restaurants in Switzerland Return from Domaine de Chateauvieux to High End Travel Switzerland |
The prelude is gentle: a celery mousse with duck's liver. And a velvet artichoke-cream with chestnuts to which also the crunchy Colonnata bacon comes to validity. 
Hang on just a second, there is still more truffle to come. Chef Chevrier tells us that the most difficult to combine is black truffle with sweets. But this way, it originates desserts of special power.