Stéphane Décotterd

In a premium location on the heights of Montreux, the restaurant of the Glion Institute of Higher Education commands a fantastic view of Lake Geneva and the mountains. The interior is elegant and modern and the service warm and professional. The legible, unpretentious cuisine of Stéphane Décotterd shines the spotlight on Swiss produce (fish from the lake, regional cheese). The chef regales us with wholesome dishes such as free-range poultry from Gruyère cooked in hay, but his star dish is Dry Aged duck reared in Walzenhausen, roasted whole in wine vinegar (order in advance). Business lunch menu available in addition to the à la carte offering.

Historic Location

• The restaurant is situated in the former Bellevue Hotel, a historic building that has been a landmark since the 19th century, offering stunning views of Lake Geneva and the Alps.

Culinary Philosophy

• Chef Stéphane Décotterd emphasizes a connection between the breathtaking scenery and his cuisine, suggesting that the view enhances the dining experience and transports guests out of time.

Commitment to Sustainability

• Maison Décotterd is certified sustainable, reflecting a commitment to environmentally friendly practices in its culinary offerings.

Signature Ingredients

• Fish from Lake Geneva: Sourced locally, this ingredient reflects the restaurant's commitment to regional produce, offering a fresh and authentic taste of the area.
• Regional cheeses: Selected from local dairies, these cheeses are integral to many dishes, showcasing the rich dairy heritage of Switzerland and enhancing the flavors of the cuisine.
• Seasonal vegetables: Handpicked from local farms, these vegetables are used to create vibrant and flavorful dishes, emphasizing the importance of freshness and sustainability in the restaurant's culinary philosophy.