Philippe Chevrier

The story goes that Philippe Chevrier knew from the age of seven that he would be a chef. But before stepping behind the stoves, he had to toughen up in other roles. His first summer job at the Hotel Métropole in Geneva was in the dishwashing area, a position that allowed him to understand how kitchens work and to witness the prep work and the services.

Training between Switzerland and France

After a first apprenticeship in Switzerland, he headed to France as a commis at L’Oasis, in La Napoule, under chef Louis Outhier. He then returned to Switzerland to continue his training and climbed every rung of the ladder in prestigious brigades.

The Domaine de Châteauvieux: a meteoric rise in Gault&Millau

Philippe Chevrier was only 29 when he became the owner of the Domaine de Châteauvieux, in Satigny, where he had been head chef for three years. Spotted by Gault&Millau, he entered the guide with a score of 16/20, then 17/20 the following year, before reaching recognition in 1998 with 19/20, at just 38. This rise honors a lover of regional produce, a defender of craftsmanship and agriculture, but above all a classical audacity, as illustrated by a dish of skate wing barely seared in the oven, which few chefs of his standing dare to serve.

Signature dishes at the Domaine de Châteauvieux

Among the must-try dishes at the Domaine de Châteauvieux : sautéed frog leg “jambonnettes,” gambero rosso carpaccio with Gariguette strawberries, veal chop, and spit-roasted Bresse poularde. These plates do not overshadow the great classics, carved tableside on the guéridon when they are not flambéed in front of the guest.

Now a Gault&Millau Academician, Philippe Chevrier is by no means weary. After more than 40 years in his career, he remains at the pinnacle of a cuisine that is both classic and mischievous, exciting and firmly rooted in the present.