The changing tides of culinary techniques keeps everyone on thheir toes looking for the next best thing, and Le Chat-Bott’s recent relaunch in Beau-Rivage promises to offer a unique and memorable culinary moment for those headed to Geneva, the gourmet capital of Switzerland. With its complete renovation, guests are in for a feast that will delight the eyes and the heart, as well as the taste buds.

Awarded one Michelin star and rated 18/20 in Gault&Millau, the restaurant is the work of the skilful chef Dominique Gauthier and his partner in crime, restaurant manager and enlightened sommelier Vincent Deberg. Its furnishings are inspired by the colours and atmosphere of the Mediterranean, with classic lines and simple designs adding an air of relaxation and cheer, so the diner’s focus can remain on the carefully crafted dishes being served. The restaurant’s total revamp was completed alongside the terrace’s redesign, mixing comfort and space in an environment that is open every season. Bathed in soft and intimate lighting, the restaurant spreads over a double library-lounge which sets the tone from the moment you step inside; sofas and armchairs display the timeless, yet comfortable, elegance of a state-of-the-art Rolls Royce. Take advantage of an opportunity to see the sommelier at work in his unusual grape pavilion, which was created exclusively for him and hold rare and iconic vintages that lie dormant in the hotel’s mythical cellar. The restaurant is ideally situated with views overlooking Lake Geneva and its famous fountain, with the dramatic Mont Blanc just beyond – there are a few better spots for a romantic meal or to celebrate special occasions.

Serving contemporary and creative French cuisine incorporating the flavours and colours of the Mediterranean, chef Gauthier’s artistic dishes and well deserved accolades are credited to his kitchen and service staff of 45. The dishes are inspired by the colours and taste of each season, created from the best products available locally and globally. Diners will enjoy cheese from Corsica and France and truffles and olives from Northern Italy and Switzerland, among a variety of local specialties.

Get an exclusive first-hand look at the kitchen and its team at the completely redone Chef’s Table, set right in the centre of Beau-Rivage’s impressive kitchen up to eight. Diners can enjoy a surprise Chef’s menu to be savoured in the heart of the action. Guests who wish to learn Gauthier’s cooking secrets can sign up for haute de gamme cooking classes and work directly with him, to create a gourmet meal served at the Chef’s Table. His passion, love for food and dedication to share his creations has made his cooking classes so popular that they are now being offered to larger groups.

Dubbed Chef of the Future in 2005 by the Acad’mie Internationale de la Gastronomie, Chef of the Year in 2009, awarded 18/20 in the Gault&Millaut, French chef Gauthier is the pride of Beau-Rivage. Born in La C’te-Saint-Andr, he arrived at Beau-Rivage in 1992, after gaining experience in the kitchens of several Michelin chefs, such as Fernand Point, Jo Rostang, Georges Blanc and Jacques Chibois. From the outset, Gauthier’s cuisine has been a tribute to nature’s sense of wonder and childhood memories, while remaining in pursuit of simplicity and respect for classic dining – but he also relishes the creative freedom thaat Beau-Rivage has strongly supported for several years.

Welcoming of the Arab culture, Beau-Rivage offers tailor-made services to exceed the expectations of foreign guests. A halal menu is available and the terrace is the perfect place to savour it, overlooking the lake’s picturesque views. The hotel also offers Shisha of various flavours to be enjoyed on the terraces, a Qibla indicator and a Quran in the room. The hotel’s knowledgeable Clefs d’Or will realise any guest’s request and can even act as a personal shopper.