In the heart of Geneva's countryside and wine region, this gastronomic mecca represents the culmination of the quest for perfection.
Le Domaine de Châteauvieux is a veritable heaven of peace. The calm and tranquillity of a place in perfect harmony with nature, the establishment will give you the chance to relax in the most rustic of settings. For the demanding traveller, the Domaine de Châteauvieux offers 12 rooms & one suite, furnished and decorated with great refinement. Take breakfast around the old well or on the terrace, depending the season.
The Domaine de Châteauvieux is home to a superb luxury hotel as well as an internationally renowned gourmet restaurant. In the kitchen, Chef and owner Philippe Chevrier practises the art of perfection with dishes prepared using outstanding ingredients. Enjoy your meal on the terrace or in the dining room, complete with exceptional views of the vineyards, the Rhône or even the Jura mountains. The Domaine de Châteauvieux is steeped in history. Firstly, its walls, the oldest of which date back to the 13th century. It is also the story of a supremely talented young chef who began working here at just 27 years of age, leading him to become one of today's most renowned culinary masters. Relive this marvellous history through one of Philippe Chevrier's dishes which despite vary from season to season and are always prepared using ingredients of the very highest quality.
Perched in the Genevan mountains on Peney hill in Satigny, Switzerland's main wine-growing region, the Domaine de Châteauvieux blends into a landscape of vines and serenity.
Luxury, peaceful, spacious, and comforting: like a fortress lined with satin
A seminar room is available, which includes a central table that can accommodate up to 10 people for half-day or full-day meetings. Various offers allow you to enjoy lunch or dinner and a night at the hotel.
19/20 score in Gault & Millau, one Michelin star Restaurant. A member of Relais & Châteaux, Grandes Tables du Monde and Grandes Tables de Suisse. Chef and owner Philippe Chevrier.