Who are you,
Dominique Gauthier?
Get ready to discover the exquisite world of a Chef where every plate tells a story and every bite is an unforgettable experience.
Dominique Gauthier
Michelin-starred and Magician of the taste buds
Dominique Gauthier, winner of a Michelin star and an 18/20 Gault & Millau award when he was chef at Le Chat Botté, has a passion for fine cuisine. It's a passion that goes back a long way.
At the age of 12, in his native village of Gillonnay in Isère, he already had his head in the pots and pans of his uncle, a caterer. His parents ran a large vegetable garden. Dad took him hunting, fishing and mushrooming. His mother instilled in him a taste for the beautiful products of the earth. He dreams of becoming a carpenter or a cook. He quickly chose the second option.
His love of working in the kitchen was acquired early, at the age of 14, when he apprenticed with his namesake - Daniel Gauthier - at the Hôtel de France in La Côte-St-André, just outside his native village. Then in a number of high-end establishments. For, like many other renowned chefs, our chef followed his initiatory path, his way of the cross of great tables: Fernand Point in Vienne, Jo Rostang in Antibes, Georges Blanc in Vonnas or Jacques Chibois in Cannes. First apprentice, then commis, chef de partie, sous-chef and so on. A long, steep and rocky journey, where you learn not to count the hours.
Two important steps, less prestigious perhaps, but nevertheless memorable: the Officers' Mess in Lyon and the Hôtel les Soldanelles in Savoy. At the age of 20, Dominique found himself in the army and king of the kitchens at Général-Frère, where hundreds of armed forces members feasted twice a day. Brisk!! The following year, he moved into the Dupuis family home in La Toussuire, where, by his own admission, he "learned everything you need to know to do this job".
Dominique Gauthier
The Culinary Ascension of a Flavor Maestro
At the dawn of the 90s, he was back in Geneva, second in command at Le Chat Botté, the table at the Hôtel Beau-Rivage.
Second then first. One fine day in 2001, he suddenly found himself alone in charge of the palace's kitchens. All the kitchens. From room service to gourmet dining. Hard-working and determined, he rolled up the sleeves of his apron. Four years later, the Gault & Millau guide named him "Cuisinier romand de l'année". Then it crowned him "Swiss Chef of the Year 2009" with a royal rating of 18/20. A few months later, the Michelin guide rewarded his work with a well-deserved macaron.
In the space of a decade, this young French chef has slipped into the top echelons of regional and even federal cuisine. Without boasting or boasting. He accumulates awards, praise and loyalty. And he never disappoints.
And then, after 30 years of exquisite and loyal service, he decided it was time to leave the palace on Quai du Mont-Blanc to embark on a new adventure. Heading for the Rue du Rhône, and the historic walls of the Bavaria brasserie where, in the company of watchmaker François-Paul Journe, he began a new chapter in his gourmet career. There's no doubt about it, it's a phoenix of Leman gastronomy that we find at the piano of "F.P.Journe Le Restaurant".
Dominique Gauthier
The Culinary Magicians of "F.P.Journe Le Restaurant".
The other pillar of this adventure!
Under the watchful eye of restaurant manager Pascal Brault and Dominique Gauthier's assistant Morgane Quétineau-Demay, everyone contributes to the magic that happens here.
Chefs Maxime Mühlemann and Théo Cesarini, alongside head sommelier Bogdan Tand, complete a passionate brigade of fifteen.
Dominique Gauthier
Culinary Merit Award
Switzerland 2024
The fifth edition of the Swiss Culinary Merit, organised by the Foundation for the Promotion of Taste, took place in the elegant settings of the Bellevue Palace. Federal Councillor Guy Parmelin awarded the distinction of "Head Chef" to Dominique Gauthier, in recognition of his significant influence on gastronomy in Switzerland.
Created to highlight the talents present on Helvetic soil, this prize is a celebration of culinary art, know-how and respect for authentic regional heritage products. It is attributed each year by a national jury of 15 experts - chefs and journalists - from Switzerland's three main linguistic regions.
It all starts with a story. Fascinated by flavors, textures and infinite combinations of ingredients, Dominique Gauthier began experimenting with food at an early age.
Roasted scampi with kadaif, citrus and basil
Dominique Gauthier's signature dish is culinary poetry.
Light scampi, delicate angel hair: a subtle dance that seduces discerning palates. Each bite offers an exquisite journey, a perfect balance of finesse and elegance. A gastronomic experience that delights the senses and reveals the chef's excellence.
Hare raviolis, chestnut cream, Alba white truffle
This precious creation by Dominique Gauthier is an ode to gourmet indulgence.
Delicate, succulent hare unites harmoniously with the subtlety of white truffle, creating a symphony of exquisite flavors. Each bite is a refined sensory experience, a delicate caress of taste that enhances every moment of this unforgettable tasting experience.