The passion behind the flavor

From world-famous Wiener Schnitzel to haute cuisine at a historic vineyard: In this issue, we entered into conversation with the hosts of three very different GaultMillau restaurants. We wanted to find out what gourmet dining means to them – and the things they hope their guests remember long after their meal.

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What does running your own restaurant mean to you?

Philippe Chevrier: "Running my own restaurant isn’t just a job, it’s a way of life – characterized by enthusiasm, discipline and gratitude. After more than 40 years in this industry, I now see it less as a career and more as a choice I make each day. The Domaine de Châteauvieux is a place where tradition, rigor, and emotion come together to create a unique experience for every diner. It may be demanding, but it is deeply fulfilling at the same time."

Käthi Friedli-Studer: "We are delighted to be writing a new chapter in the history of our company with the Old Swiss House in Lucerne. It quickly became clear to us that we wanted to build on the restaurant’s traditions with considerable respect, while carefully introducing new ideas at the same time. Demonstrating hospitality, quality, and personal service anew each day is a great responsibility – and exceptionally enjoyable at the same time."

Simon Müller: "For me, running my own restaurant means above all else creating a place where passion, creativity, and hospitality come together every day. Together with my team, we are always developing new ideas, both in the kitchen and in terms of service, and we feel able to offer our guests special moments. It is precisely this blend of freedom, team spirit, and the ambition to delight people that makes the Rémy so special for me."

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What is your favorite ingredient and why?

Philippe Chevrier: "My favorite ingredient is the black truffle, the tuber melanosporum. I think it’s a true gift of nature. I especially enjoy working with it between the end of December and early March, when its flavor reaches its peak. It possesses a rare combination of strength and elegance, and is able to lend even simple dishes a special depth. It is for this reason that the truffle demands restraint and respect. It should enhance a dish, not dominate it. "

Ivano Friedli-Studer: "It goes without saying that we are especially fond of the Wiener Schnitzel à la Old Swiss House. From the quality of the veal to its preparation at the table, it embodies everything we stand for: meticulous attention to detail, first-rate ingredients, and attentive service. This dish has been on the menu here for decades and we consider it to be far more than just a classic. We treat every dish on our menu with the same loving attention to detail, though."

Simon Müller: "Butter is one of the most fascinating ingredients for me. It brings depth, elegance and harmony to a dish and it often carries the flavor. At the same time, in the summer, I especially love working with fresh ingredients from our kitchen garden at Triemli. When vegetables, herbs or flowers are harvested and find their way to the plate a matter of minutes later, a special freshness and authenticity are created that you can taste."

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What does gourmet dining mean to you?

Philippe Chevrier: "For me, gourmet dining is an all-round experience in which every detail counts. From the initial welcome to the final moment at the table. I often say that a successful evening is 51 percent the welcome and service. The emotion starts even before the first dish is served. It is precisely this attention to people, timing and details that transforms a meal into a truly memorable experience."

Käthi Friedli-Studer: "For us, gourmet dining means enjoyment with all of the senses. Naturally, the highest quality and first-rate ingredients play a key role. Since August, we have therefore been focusing on using Swiss ingredients; our pike-perch also comes exclusively from Swiss waters. We also believe that enjoyment includes the atmosphere of the restaurant, its history, attentive service, and a wine list that perfectly complements the evening."

Simon Müller: "For me, gourmet dining starts when an evening becomes a memorable experience. It isn’t just about a single dish, but the interplay of the cuisine, service, atmosphere, wine, and all the little details in between. When everything harmonizes and a diner is able to completely immerse themselves in the moment for a few hours is when genuine enjoyment is created."

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What should a guest still be able to remember ten years after an evening at your restaurant?

Philippe Chevrier: "I want my guests to remember the attentive service they enjoy from the moment they arrive until the moment they walk out the door. Likewise, the quality of what goes on the table, the atmosphere, and that special feeling of having been to a place that has its own unique personality. Above all else, I want them to remember the attentive, discreet service, where every detail is perfect and they can enjoy their evening completely at their ease."

Ivano Friedli-Studer: "It makes me happy when our diners remember the evening as a whole. Not a single dish or a detail, but a special feeling. We often see guests return after several years and still vividly recall the atmosphere, conversations, special moments, new relationships, important milestones, or the highlight of their time at our restaurant. These are the kinds of recollections we want to create."

Simon Müller: "I hope that even years later, our guests can still remember their sense of surprise and the variety of flavors. The unique combinations, the exciting textures, and the dishes that evoked emotions. Above all, I hope they recollect having been warmly welcomed and made to feel completely at ease. After all, that’s what makes an evening truly unforgettable."

Biographies of Restaurant Owners

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Rémy (ZH), Simon Müller, and his team

With his restaurant on Zurich’s Kalkbreitestrasse, Simon Müller, owner and Chef de Cuisine, has made a personal dream come true: Since November 2022, with his young team, he has been running the Rémy, previously known as the Seebähnli. The restaurant’s stand-out attributes are its natural, seasonal cuisine with regional produce, some of which is from its own kitchen garden near Triemli, as well as surprise menus for sharing and tavolata-style dining. These are complemented by old-world wines, creative drinks, and a relaxed fine-dining atmosphere. The Rémy has been awarded 15 GaultMillau points.

Restaurant Intérieur Rémy

Adress: Kalkbreitestrasse 33, 8003 Zurich

Website: www.remy.restaurant.ch

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Domaine de Châteauvieux (GE), Philippe Chevrier, and his team

Philippe Chevrier has been a leading figure in Geneva’s gastronomic scene for several decades. Since 1986, he has run the Domaine de Châteauvieux in Satigny – an establishment long considered one of Switzerland’s premier dining destinations. His classic French haute cuisine is based on top-quality ingredients, clarity, and rigorous attention to detail. The restaurant has consistently held 19 GaultMillau points for more than 20 years.

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Restaurant Intérieur Domaine de Châteauvieux

Adress: Chemin de Châteauvieux, Rte de Peney-Dessus 16, 1242 Satigny

Website: www.chateauvieux.ch

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Old Swiss House (LU), Ivano und Käthi Friedli-Studer

Ivano and Käthi Friedli-Studer have been running the Old Swiss House on Lucerne’s Löwenplatz since 2025. A restaurant with a long tradition, the Old Swiss House is over 160 years old and famed for its table-cooked Wiener Schnitzel far beyond Swiss borders. The new hosts, who also own the Distillerie Studer & Co AG, carefully nurture the restaurant’s family atmosphere. The restaurant has 15 GaultMillau points.