Beau Rivage Hotel Geneva | Gourmet Restaurant in Geneva

Mathieu Croze

A passion for refined taste and excellence

A native of Le Puy en Velay in the Auvergne, Mathieu Croze cut his teeth with some of the greatest: after 5 years with the emblematic Maison Pic*** in Valence, he joined Anne-Sophie Pic's table** at Lausanne's Beau-Rivage Palace as Sous-Chef. In 2013, he joined Les Morainières** in Jongieux, before moving in 2015 to the kitchens of Cyril Lignac's restaurant, Le Quinzième*, as Chef. In 2019, Mathieu Croze joined the Beau-Rivage brigade to become Executive Chef in September 2023. His culinary signature is as striking as it is delicate, drawing inspiration from French gastronomy and the tangy notes of Asian flavors.

Exquisite flavours

Signature cooking style

Season after season, using produce chosen with careful consideration, the Chef tells us stories. The result is an uncluttered, gourmet menu enabling you to delight in superbly crafted fish and meat suggestions, a wealth of plant-based options and six times a year, themed menus that showcase a star product such as asparagus, the cep mushroom, citrus fruit and game.

The Chef is not only expert in immersing you in his top-flight culinary creations, it is also his role to forge ties and meaning with the artisans who create true taste. The taste of authenticity, simplicity and knowledge itself, which is inseparable from eating well. This is the philosophy found at Le Chat-Botté, a city restaurant in exceptional surroundings, which for a time-limited period and based on inspiration as it comes, will offer exclusively fresh, local ingredients, it goes without saying prepared on site, for an incomparable fine-dining experience.

La Terrasse

Albertine's

Open for Lunch

When the sun comes out, Albertine's invites you to enjoy a culinary experience on its splendid terrace, facing Lake Geneva.

The restaurant

The fine-dining Chat-Botté restaurant began as a dream

The 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. September 2023, after serving as sous-chef for 4 years, Mathieu Croze now takes the helm of the restaurant.

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.

Menu Vegetal

Signature cooking style

The menu Vegetal is a 4 or 6 course vegetarian menu available at lunch and dinner. This menu can be adapted to a Vegan menu. At the Chat-Botté restaurant, our Chef Mathieu Croze creates unique dishes by the guest preferences. The Vegetal menu will offer exclusively fresh and local ingredients, for an incomparable fine-dining experience.

Le Chat-Botté