- Glion Institute of Higher Education
The Swiss Gault & Millau guide once again awards 18 points to Stéphane Décotterd for his Maison Décotterd gourmet restaurant. This distinction recognizes the consistently high standards and exceptional talent of the Chef whose establishment is located in the heart of Glion Institute of Higher Education.
GaultMillau has awarded Stéphane Décotterd 18 points for his gourmet restaurant. Opened in September 2020 in the heart of the Glion Institute of Higher Education, the "Maison Décotterd" comprises four culinary areas – the gourmet restaurant, the bistro, the bar and the lounge – together forming a veritable gastronomic destination in a spectacular setting. The brand-new Lounge area – which opened this autumn in partnership with prestigious cognac brand Louis XIII as well as Champagne Télmont – offers wine and spirits tasting while enjoying breathtaking views over the Alps and Lake Geneva.
Stéphane Décotterd expressed his pride in this latest distinction.
"An award is always an emotion shared with my team; it's acknowledgement of our expertise, our daily commitment to our customers, as well as a show of support for a style of cuisine that promotes Switzerland, its terroirs, its local produce and producers.”
First-semester Bachelor students carry out a professional internship at Maison Décotterd, alternating between the gourmet restaurant and its kitchen, the bistro and the bar. Maison Décotterd is a member of the Relais & Châteaux Association, synonymous with excellence, as well as part of a worldwide network of 580 top-class hotels and restaurants.
Frédéric Picard, Managing Director of Glion Institute of Higher Education, said
"For Glion students, this is an incredible opportunity to be inspired, to learn from exceptional culinary talents and then to bring this unique philosophy of excellence to their future establishments and careers. It's a wider contribution to the evolution of international gastronomy.”
About Stéphane Décotterd:
Stéphane Décotterd was born in Billens in the canton of Fribourg and grew up in Corseaux and La Tour-de-Peilz near Vevey. He considered becoming a chef from the age of ten and started his apprenticeship right after school at "Le Petit" restaurant in St-Légier. After working in a few other restaurants including Le Pont de Brent and spending two years in Quebec, Canada, he returned to Switzerland in 2005 and took up professional residence at Le Pont de Brent. In 2008, he won the "Cuisinier d'Or" competition, the award for the best Swiss chef. In 2009, he was fifth in the world at the Bocuse d'Or, an artistic cooking competition in Lyon (France). In 2011, Stéphane took the reins of the "Pont De Brent" with his wife Stéphanie. In 2012, the couple was awarded two stars in the Michelin Guide and an 18/20 Gault-Millau rating. In 2018, the Chef abandoned seafood, exotic fruit and other imported products to devote himself solely to eco-responsible cuisine that promotes local products and terroirs. In 2020, the Chef was awarded the "Ethical Cuisine Trophy" in London by the Relais & Châteaux Association of which is also vice-delegate for Switzerland and a member of the World Culinary Council. That same year he also received the "Swiss Culinary Merit" award for his excellence and know-how in respecting Swiss culinary heritage produce. He is also a member of the "Académie Culinaire de France".
About Maison Décotterd:
Maison Décotterd opened its doors in September 2021 in the heart of Glion Institut de Hautes Études, overlooking Montreux and the Vaud Riviera. Headed by Chef Stéphane Décotterd and his wife Stéphanie Décotterd, winners of the 2019 Michelin Swiss Hospitality and Service Award, Maison Décotterd boasts two restaurants and a bar: the Stéphane Décotterd gourmet restaurant (18 Gault et Millau points – 1 Michelin star), Le Bistro by Décotterd (1 Michelin Bib Gourmand) and the Lounge Bar by Décotterd. The two exceptional restaurants, offering breathtaking views of Lake Geneva and the surrounding mountains, reflect Chef Stéphane Décotterd's vision of regional, eco-responsible and original cuisine.