Glion (Switzerland), October 18, 2022 – The prestigious Michelin Guide, created in 1926, has just awarded 1 star to Stéphane Décotterd for his “Stéphane Décotterd” gastronomic restaurant as well as 1 Bib gourmand for the adjacent “Le Bistro by Décotterd”. This award reconfirms the Chef’s exceptional creative talent and his consistent high standards. Since September 2021, his restaurant has been located at the heart of Glion Institute of Higher Education, which has thus become the only higher education institution in the world to host a gastronomic destination embodying this level of excellence.
This year, Swiss gastronomy shined during the ceremony presenting the guide’s annual selection establishing a record year in number of stars and new restaurants being listed. The guide highlighted the diversity, know-how and innovative spirit of local restaurateurs, describing the development of Swiss gastronomy as remarkable.
The prestigious Michelin Guide has awarded Stéphane Décotterd 1 star for his gourmet restaurant “Stéphane Décotterd”. Opened in September 2021 in the heart of Glion Institute of Higher Education, the “Maison Décotterd” comprises three culinary areas – the gastronomic restaurant, the bistro and the lounge bar – which together form a culinary destination above Montreux with spectacular views of the Alps and Lake Geneva. The restaurant, housed in the legendary 19th century Bellevue Hotel, a listed building, is a combination of modernity, chic and Belle Époque style.
Glion Institute of Higher Education thus becomes the only Education institution in the world to house a gourmet restaurant as well as a Bistro awarded by Michelin and a chef of this caliber, allowing students at the prestigious school to gain experience in the most demanding areas in the world of haute cuisine.
Stéphane Décotterd shared upon receiving the award. “It is a great honor for me and my team, a reward for the enormous commitment we have made over the year, as well as a recognition of our efforts to carry out the ambitious ‘Maison Décotterd’ project.” His philosophy of focusing on regional produce and giving preference to producers in the region has made him one of the pioneers of haute gastronomie in Switzerland. Customers can thus discover salmon from the Grisons, asparagus from Salquenen in the Valais, pike from Lake Geneva and Swiss Angus beef from Lucerne on the menu.
The guide presents the Bistro as the alternative to the gastronomic restaurant to dine in simplicity but with “great savoir-faire” and with the same outstanding views. The Bib Gourmands award addresses with the best value for money.
“We are honored to have ‘Maison Décotterd’ at the heart of Glion. This is a unique opportunity for Glion students to be inspired by the Chef and its team, exceptional culinary talents” said Dr Michel Philippart, Managing Director, Glion. The first-semester Bachelor students spend indeed four weeks 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 which is synonymous with excellence, and is thus part of a worldwide network of 580 first-class hotels and restaurants.
