The Chef’s signature

Benjamin Luzuy, thanks to the television series “Descente en cuisine”, he has enchanted television viewers as he parachuted into various Swiss towns and cities in order to discover and then “revisit” various local specialities. He has devised for Le Chef an original concept of proposing local produce offered in an array of 4 seasonal collections and 4 cooking methods: freshness for the raw or marinated; lightness for the steam cooking; exhilarating flavours for the high heat; and tenderness for the slow cooking. Today it is the entire restaurant team who contributes to this philosophy with passion.