Le Chat-Botté

This season, Le Chat-Botté invites you to explore exceptional creations centered around game, enhanced by the refined flavors of truffle. Savor dishes such as Hare à la Royale served in two courses, or indulge in the Deer Pie with foie gras and blackcurrant, crafted for two to share. Our meats, carefully selected from Switzerland, France, and Austria, are prepared with passion to offer you an authentic and refined culinary journey.

Join us on Saturday, December 7, 2024, for a unique culinary experience led by the talented Chef Mathieu Croze. This exclusive workshop offers participants the chance to learn and create festive dishes that will delight the senses.

During this workshop, you will discover the secrets of preparing a traditional foie gras terrine, which you can take home to enjoy later. Additionally, participants will craft an exquisite lobster pie, which will be savored on-site.

To complete this gourmet journey, our Pastry Chef, Kevin Ollivier, will present a refined dessert for tasting—a sweet finale that promises to delight.

Ring in the New Year with an extraordinary culinary experience at Le Chat-Botté. Chef Mathieu Croze and his team have crafted a dazzling menu that combines innovation and refinement, perfect for welcoming 2025 in an ambiance of elegance and celebration.

This year, Le Chat-Botté invites you to experience the magic of Christmas with an exceptional culinary journey. In a warm and refined setting, let yourself be enchanted by the festive creations of Chef Mathieu Croze and his team, blending tradition and creativity with a Michelin-starred touch.

Mathieu Croze and his team are delighted to welcome you at lunchtime with a new gastronomic offer: Business Lunch, specially designed for business lunches.

In addition to the regular menu, this formula will be available from Tuesday to Friday, from 12:00 to 13:30, for a quick and convivial meal, while offering a culinary experience to the standards of Michelin-starred cuisine.

The menu will evolve each week to reflect the seasonal nature of the produce.

A native of Le Puy en Velay in the Auvergne, Mathieu Croze cut his teeth with some of the greatest: after 5 years with the emblematic Maison Pic*** in Valence, he joined Anne-Sophie Pic's table** at Lausanne's Beau-Rivage Palace as Sous-Chef. In 2013, he joined Les Morainières** in Jongieux, before moving in 2015 to the kitchens of Cyril Lignac's restaurant, Le Quinzième*, as Chef. In 2019, Mathieu Croze joined the Beau-Rivage brigade to become Executive Chef in September 2023. His culinary signature is as striking as it is delicate, drawing inspiration from French gastronomy and the tangy notes of Asian flavors.

Kevin Ollivier honed his style in boutique settings under the guidance of Laurent Ledaniel, who holds the title of Best Craftsman of France, in Rennes, and Philippe Rigollot, also a Best Craftsman of France and world champion, in Annecy, before being promoted to pastry chef at the 2-star restaurant Jean Sulpice at L’Auberge du Père Bise in Talloires.

At the age of 35, the master confectioner, who arrived in December 2022, focuses on purity and authenticity to extract the essence of ingredients. His responsible and lightly sweetened creations celebrate local products: the "bean to bar" grand cru chocolates (from bean harvesting to the finished bar) from Orfève by Caroline Buechler and François-Xavier Mousin in Satigny; honey from the hives of Stéphanie Vuadens in Satigny; rhubarb, pears, apricots, Cléry strawberries, and citrus fruits from the Valais. An ode to the colors of the day.

Season after season, using produce chosen with careful consideration, the Chef tells us stories. The result is an uncluttered, gourmet menu enabling you to delight in superbly crafted fish and meat suggestions, a wealth of plant-based options and six times a year, themed menus that showcase a star product such as asparagus, the cep mushroom, citrus fruit and game.

The dream of Fred Mayer, the 3rd generation in the history of Beau-Rivage Genève, for whom “the best was just good enough” and who, as a seasoned epicurean and visionary himself, was totally convinced of how fine dining could be a major asset in the world of luxury hotels.

And so in 1967 Le Chat-Botté was born, the first hotel restaurant open to the public, and his personal pride. Several leading names in fine dining have held the reins: Michelin-star chefs Lucien Leheu and Louis Outhier, followed by Richard Cressac who handed over the controls in 2001 to Dominique Gauthier. September 2023, after serving as sous-chef for 4 years, Mathieu Croze now takes the helm of the restaurant.

The menu Vegetal is a 5 course vegetarian menu available at dinner. At the Chat-Botté restaurant, our Chef Mathieu Croze creates unique dishes by the guest preferences. The Vegetal menu will offer exclusively fresh and local ingredients, for an incomparable fine-dining experience.