23 October 2018
Glion Institute of Higher Education, a world-leading hospitality management institution, opened its student-operated gastronomic restaurant Le Bellevue in March 2018, which has received 15 points in the latest Gault Millau Switzerland 2019 restaurant guide issued last week.
The review praises the unique location and atmosphere of the restaurant, its modern reinvention of classic cuisine and the expertise of its teaching staff: Executive Chef Dominique Toulousy led a two-star Michelin restaurant for over 20 years, while culinary advisor Benoît Carcenat served over 10 years at the Hôtel de Ville in Crissier. Both hold the distinguished title of Meilleur Ouvrier de France (MOF) in cuisine. The restaurant is led by senior instructor Chantal Wittmann, who holds a MOF title in service; further instructors include Fabien Foare, MOF in catering, chef David Alessandria, holder of the Prix Prosper Montagnéand Réza Nahaboo, Best Sommelier of Switzerland 2016.
Under the guidance of these experts andin groups of 12 to 14, first-semester students spend two weeks immersed in culinary roles and two weeks immersed in service roles at Le Bellevue, with six instructors (including the executive chef) teaching the culinary arts and seven instructors (including two restaurant managers and two sommeliers) teaching the art of service. This low student-instructor ratio and personalised learning approach enables students, often with no prior experience, to operate a 15 points Gault Millau restaurant.
Set in a warm Belle Époque atmosphere with breath-taking views of Lake Geneva and the Alps, the restaurant is named after the iconic hotel originally located in the 19thcentury building. The restaurant was carefully renovated to integrate the spectacular and unobstructed view, while conserving all historic elements of the old Bellevue room which is protected as a listed monument.
“This accomplishment is a well-deserved recognition of the team’s hard work and commitment to maintaining the highest standards since the launch of the restaurant in March. It is a testimony to the excellence of our culinary and service expertise, and a reflection of our commitment to providing students with an exceptional learning experience,” said Georgette Davey, Glion’s Managing Director.
The Gault Millau restaurant guide was founded in France in 1965. Today, qualified reviewers evaluate more than 10,000 restaurants and hotels every year across thirteen countries.