Hôtel Royal recognized by the Condé Nast Traveler Reader's Choice Award in the Best Hotel in France category.

Chef Patrice Vander

A passionate chef, at one with nature

 

Fine dining takes pride of place at the Hôtel Royal, an establishment of the utmost refinement. The Michelin guide awarded gastronomic restaurant “Les Fresques” a star in 2018. This distinction has since been renewed in recognition of the talent of Chef Patrice Vander, who also oversees the Hôtel Royal's two other restaurants, “La Véranda” and “L'Oliveraie”, of which he is Executive Chef.

A member of the Toques Blanches Lyonnaises and the Collège Culinaire de France, Patrice Vander calls on the best French artisans and uses local produce such as fish from Lake Geneva, regional cheeses, beef from Savoie and poultry from neighbouring Bresse. When he is not sourcing from local craft producers, he is picking the vegetables and herbs that will flavour the day's menu directly from his kitchen garden, the Potager Royal, a miracle of nature and an infinite source of inspiration. 

The Chef's delicate, flavoursome cuisine evolves with the seasons. Patrice Vander has also opened his own cookery school at the Hôtel Royal: La Table du Chef, an exclusive venue where he gives classes several times a month, and a popular table d'hôtes for intimate dinners right beside the kitchens. 

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A whole galaxy of culinary delights

Loic Chavasse-Frette maitre sommelier à l'Hôtel Royal 5 étoiles palace evian

Loic Chavasse-Frette

The Hôtel Royal’s wine cellar is a treasure trove that holds no secrets for Loic Chavasse-Frette, its Sommelier. 
He will introduce you to the finest vineyards and suggest some outstanding vintages for splendid food and wine pairings. The wine cellar at Les Fresques scooped an excellent second place in the Palace hotel category of the Tour des Cartes wine competition organised by Terre de Vins magazine, as well as the Trophée du Jury in 2020

What’s more, the Hôtel Royal’s Sommelier Loic Chavasse-Frette has marked the hotel’s reputation for excellence on the label of the wine he co-creates with local winegrowers. The “Complicité” cuvée evokes the special moments shared at the Les Fresques restaurant.

plateau de fromage des partenaires locaux du restaurant les Fresques evian

Our local partners

Chef Patrice Vander is a member of the Toques Blanches Lyonnaises and the Collège Culinaire de France. He calls on the best French craftspeople and sources fish from Lake Geneva, cheeses from the region, beef from Savoie, poultry from the neighbouring Bresse region and eggs from the Marin farm right next to the hotel. All of these ingredients feature in the Chef’s recipes.

"In my view, cooking should revolve around three ingredients: love, passion and respect for the product. A golden rule that I like to share in a refined cuisine showcasing outstanding local produce." - Patrice Vander, Executive Chef at the Hôtel Royal, awarded a star by the Michelin Guide once again in 2023

Potager du chef dans le parc de l'hôtel royal evian

The Chef’s vegetable garden

Back in 2003, long before the “locavore” trend, the gardeners at the Hôtel Royal Evian threw their hearts into this project. Chef Patrice Vander, awarded a Michelin star for his Les Fresques restaurant, draws his inspiration from this magnificent 3,000 m² kitchen garden to create a cuisine in harmony with nature and the seasons. When he is not sourcing produce from local craft producers, he is picking vegetables and herbs straight from the kitchen garden to grace the tables of his Michelin-starred restaurant. The garden supplies the hotel’s kitchens with 2 tonnes of produce every year. 

Heirloom tomatoes, courgettes, beans, peas, New Zealand spinach and other delightful vegetables from past and present are all grown here at the Chef’s request. It’s an astonishing place, a haven of culinary biodiversity that employs permaculture techniques and seeds compatible with organic farming.

Les équipes du restaurant les fresques en train de dresser la terrasse du restaurant de l'hôtel royal evian

A brilliant brigade

Every evening, a veritable ballet unfolds in the kitchen and beyond into the dining room at Les Fresques. Chef Patrice Vander expertly conducts his brigades as they perform a true symphony of tastes, while the Pastry Chef’s team choreograph all the flavours of the desserts to enchant the evening’s diners. 

In the dining room, beneath Gustave Jaulmes’ frescoes of summer evening, the service staff are the Chef’s ambassadors, leading a skilfully orchestrated waltz of dishes. In addition to the exquisite cuisine that graces the tables at Les Fresques, the excellent standard of service makes gourmet evenings at the Hôtel Royal Évian extremely special. Because today, more than ever before, the human element is the prime ingredient in this renowned establishment.

Loic Chavasse-Frette maitre sommelier à l'Hôtel Royal 5 étoiles palace evian

Loic Chavasse-Frette

The Hôtel Royal’s wine cellar is a treasure trove that holds no secrets for Loic Chavasse-Frette, its Sommelier. 
He will introduce you to the finest vineyards and suggest some outstanding vintages for splendid food and wine pairings. The wine cellar at Les Fresques scooped an excellent second place in the Palace hotel category of the Tour des Cartes wine competition organised by Terre de Vins magazine, as well as the Trophée du Jury in 2020

What’s more, the Hôtel Royal’s Sommelier Loic Chavasse-Frette has marked the hotel’s reputation for excellence on the label of the wine he co-creates with local winegrowers. The “Complicité” cuvée evokes the special moments shared at the Les Fresques restaurant.

plateau de fromage des partenaires locaux du restaurant les Fresques evian

Our local partners

Chef Patrice Vander is a member of the Toques Blanches Lyonnaises and the Collège Culinaire de France. He calls on the best French craftspeople and sources fish from Lake Geneva, cheeses from the region, beef from Savoie, poultry from the neighbouring Bresse region and eggs from the Marin farm right next to the hotel. All of these ingredients feature in the Chef’s recipes.

"In my view, cooking should revolve around three ingredients: love, passion and respect for the product. A golden rule that I like to share in a refined cuisine showcasing outstanding local produce." - Patrice Vander, Executive Chef at the Hôtel Royal, awarded a star by the Michelin Guide once again in 2023

Potager du chef dans le parc de l'hôtel royal evian

The Chef’s vegetable garden

Back in 2003, long before the “locavore” trend, the gardeners at the Hôtel Royal Evian threw their hearts into this project. Chef Patrice Vander, awarded a Michelin star for his Les Fresques restaurant, draws his inspiration from this magnificent 3,000 m² kitchen garden to create a cuisine in harmony with nature and the seasons. When he is not sourcing produce from local craft producers, he is picking vegetables and herbs straight from the kitchen garden to grace the tables of his Michelin-starred restaurant. The garden supplies the hotel’s kitchens with 2 tonnes of produce every year. 

Heirloom tomatoes, courgettes, beans, peas, New Zealand spinach and other delightful vegetables from past and present are all grown here at the Chef’s request. It’s an astonishing place, a haven of culinary biodiversity that employs permaculture techniques and seeds compatible with organic farming.

Les équipes du restaurant les fresques en train de dresser la terrasse du restaurant de l'hôtel royal evian

A brilliant brigade

Every evening, a veritable ballet unfolds in the kitchen and beyond into the dining room at Les Fresques. Chef Patrice Vander expertly conducts his brigades as they perform a true symphony of tastes, while the Pastry Chef’s team choreograph all the flavours of the desserts to enchant the evening’s diners. 

In the dining room, beneath Gustave Jaulmes’ frescoes of summer evening, the service staff are the Chef’s ambassadors, leading a skilfully orchestrated waltz of dishes. In addition to the exquisite cuisine that graces the tables at Les Fresques, the excellent standard of service makes gourmet evenings at the Hôtel Royal Évian extremely special. Because today, more than ever before, the human element is the prime ingredient in this renowned establishment.

Evian’s shining star

Because in the end, that more or less sums up Patrice Vander’s philosophy: to elevate the sublime, with precision and without a fuss, to offer a new take, one that is sincere and locally-minded, on palace hotel cuisine.

Magazine 180°

Les restaurants de l'Hôtel Royal

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Starred restaurant Les Fresques

The gastronomic experience is depicted at Les Fresques, under the ceilings painted by Gustave Jaulmes.

Starred since 2018, the table of chef Patrice Vander never makes a secret of what adorns his plates. The product is king, and the first bite synonymous with emotion. Worked with finesse and precision, the nobility of the menu is also found in the responsible approach of the chef, who has obtained three Écotable macarons.

 

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The Bar

On the bar side, the hushed atmosphere lends itself to respite and conversations enhanced by beverages that the establishment has made its own. Cocktails that you won’t find anywhere else or that you rediscover when you thought you knew them; like this Vintage Negroni matured for two months in oak barrels. The same goes for the sweetness of this gin specially concocted for the House; the hops grow in the gardens, right there.

 

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Restaurant La Véranda

 

Just one corridor away, you reach La Véranda, where meals take the best turn all week long, with dishes that deserve to be returned to. In its elegant dining room, – no less relaxed –, or on its sunny terrace, seasonal products parade generously.

In addition to the regularly renewed local flavors, there are specialties from other regions – culatello and pata negra ham are regularly displayed on the menu. Sundays are the occasion for an unparalleled brunch that gives pride of place to festive flavors, lamb, trout, and other crêpes Suzette.

 

 

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Restaurant l'Oliveraie

 

The summer period has barely begun when the restaurant L’Oliveraie, in reference to the century-old trees that line its space, opens its buffets. In this enchanting setting, the spirit of Saint-Tropez makes a stopover in the heart of the mountains. Posted as close as possible to this outdoor swimming pool, like a tributary of the lake, gourmets are won over by the Mediterranean scents and the aroma of grilled meats.

Open July and August only, depending on weather conditions

 

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