The restaurant
The fine-dining Chat-Botté restaurant began as a dreamThe dream of Fred Mayer, the 3rd generation in the history of Beau-Rivage Genève, for whom “the best was just good enough” and who, as a seasoned epicurean and visionary himself, was totally convinced of how fine dining could be a major asset in the world of luxury hotels.
And so in 1967 Le Chat-Botté was born, the first hotel restaurant open to the public, and his personal pride. Several leading names in fine dining have held the reins: Michelin-star chefs Lucien Leheu and Louis Outhier, followed by Richard Cressac who handed over the controls in 2001 to Dominique Gauthier, a member of the kitchen brigade since 1996.
At Le Chat-Botté, our guests are taken care of without haste surrounded by the perfectly executed art of living, so unique and omnipresent at Beau-Rivage Genève. The impeccable, elegant service, discreet and attentive, pays particular attention to perpetuating the hotel's ancestral high standards of hospitality expertise.
By evolving in keeping with the traditional values of excellence and rigour, the Michelin-star Chat-Botté has succeeded in keeping its story on the same page as the remarkable destiny of Beau-Rivage Genève. And in so doing has for over half a century remained worthy of its reputation as one of Geneva’s leading fine-dining establishments.
