A new chef, an old garden: At Hotel Bon Rivage in La Tour-de-Peilz, where Lake Geneva sparkles in front of the hotel, Jérémie Cordier took over the kitchen on April 1, 2025. His culinary roots are in the surrounding terroir. He cooks with what nature and local producers provide in rhythm with the seasons.
His entry into a professional kitchen, the discovery of Michelin-starred gastronomy, and especially his move to Switzerland, to Pont de Brent with Stéphane Decotterd, were formative experiences. This period shaped his current approach to cooking. Jérémie Cordier describes his signature style as «local, honest, and committed». He seeks close relationships with local producers and artisans, fostering genuine connections. Every product is handled with respect, with the aim of finding the best way to highlight its qualities without distorting it. Taste and origin should speak for themselves.
At Hotel Bon Rivage, the garden is a central pillar for this. It inspires and structures the menu. In summer, the restaurant is almost self-sufficient in vegetables and fruits. For Jérémie Cordier, harvesting green beans in the morning and serving them at lunchtime is a rare privilege and gives meaning to his approach.
To transform harvest into a menu, coordination is essential. Jérémie Cordier is not a gardener, but he exchanges ideas daily with César Lopez Palacios. What's growing now, what will be ready for harvest soon, what would be worth planting or trying specifically for the kitchen? This teamwork between soil and kitchen thrives on dialogue and foresight.
For him, seasonality is not a necessity, but a conviction and the core of the culinary profession. Walking in the garden, smelling herbs, tasting a freshly picked vegetable or fruit: creativity arises from this direct connection to living things. «Honestly, everything is remarkable,» he says. And sometimes the garden even surprises the team. This year, melons and watermelons were a success – perfectly ripe and very sweet. Simple products, but of exceptional quality, delighting guests and staff alike.
Those sitting on the restaurant terrace experience this closeness firsthand. It's located right next to the garden, with products growing practically before your eyes. The service team takes time to explain and foster conversation. This immersive experience is enhanced by the excellent work of the service team, who convey the connection to the garden. Thus, the experience unfolds both on the plate and in conversation.