the chef

Restaurant La Cordée

Restaurant la Cordée

Our Chef Romain Maillot

With a diverse culinary experience ranging from Reunion Island via Vietnam, traveling to Australia and Dubai, on to Paris, before arriving in Switzerland, Romain has trained in different temples around the gastronomic world.

His mentors, Alain Ducasse, Virginie Basselot, Jérôme Banctel and Pierre Gagnaire instilled within him the drive to share and surpass himself, before taking over his own stoves for restaurants like La Ferme de mon Père in Megève or L'Olivier de Provence in Geneva.

As much as possible, Romain celebrates local produce through his refined and instinctive dishes.

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