Chef Patrice Vander, Chef at Les Fresques, is pleased to share this reward with his loyal kitchen brigade whose commitment and enthusiasm is unrelenting. After completing his training at restaurants as prestigious as the Plaza Athenée, alongside two-star chef Eric Briffard and Meilleur Ouvrier de France Gérard Cagna, who provided him with inspiration, today Patrice Vander is a Chef who manages and cooks each day with passion, offering an exceptional menu which is the fruit of high-precision gastronomy.
My cuisine is contemporary and creative with no added frills, which brings out the flavours of the ingredients, be they simple or fine. Patrice Vander has chosen to focus his menu on regional produce. The Chef works with the finest local producers, Eric Jacquier for fish from Lake Geneva, the Ferme du Noyer for his cheese selection, Au Chapon Bressan for his Bresse poultry, as well as many others, not forgetting the kitchen garden located in the grounds of the Royal overlooking Lake Geneva.
Signature dishes can be sampled à la carte and include crayfish from Lake Geneva on a Royal foie gras, chanterelles, verbena froth or Perch served on a warm pebble. Not to mention the essentials reinvented by Patrice Vander, for instance sweetbread with burnt leeks, Roscoff onions, walnuts, Abondance cheese crust or Scallops, glazed salsify and Jerusalem artichoke, scallop juices with Chambéry vermouth. Patrice Vander’s cuisine is a blend of simplicity, his love or the ingredients and the terroir revisited. Unexpected culinary pleasures are to be discovered in the Fresques’ majestic dining room which affords breathtaking views of Lake Geneva. The panoramic terrace and magnificent frescoes by Gustave Jaulmes add to the pleasure of discovering and sampling the dishes.
”Being awarded this star is for us a confirmation of our obligations and commitments in terms of excellence, creativity and quality. This star provides recognition of the work accomplished so far as well as the road that lies ahead."