Domaine de Chateauvieux

[lizziee]

Domaine de Chateauvieux - Satigny

Domaine de Chateauvieux is a Michelin 2 star restaurant located about 40 minutes from Geneva. Friends of ours who live in Geneva are "regulars" and friends of the the Chef Philippe Chevrier. When we got to the restaurant, our friend went into the kitchen to greet the Chef while we waited in the reception area. Much to our surprise our friend motioned to us to come into the kitchen.

She had arranged for us to eat at the chef's table which is in the kitchen. This is a chef's table that is IN the kitchen - you sit within 3 feet of one of the stations.

We never saw a menu or a wine list. The chef came over, asked if there was anything we didn't like and we left the evening in his capable hands.

1st amuse--a thick slice of potato with salmon and creme fraiche.

2nd amuse--in an egg cup, a foie gras mousse was placed on the bottom, then a layer of fig mousse and topped with a dried fig chip. A nice blending of flavors.

1st course--a cream crayfish soup, with tiny bits of crayfish decorated with a whole small crayfish perched on the rim of the bowl. Again, rich and satisfying.

2nd course-sauteed foie gras in a chutney mango sauce with small 1/4" dice of mango in the sauce presented on a square glass plate.

3rd course--hommard breton (lobster from Brittany) sauteed served with artichoke and cepes with a sweet curry sauce. The lobster was presented in the shell. This was excellent - the curry sauce highlighted the lobster without being overwhelming and the lobster was perfectly cooked.

4th course--a veal chop with a marrow bone filled with marrow, wild mushroom sauce and vegetables of the end of summer.

A huge cheese tray was carried into the kitchen for us to chose from the large assortment. The breads are all made on site-- bacon and ham, sesame, classic and cereal.

We went to the lounge for coffee, small pastries and for my husband a very special 2001 Cohiba Siglio 21.

Chef Chevrier's food is excellent, well-prepared and executed. He is definitely hands-on as we watched him "sweat and work hard" for the entire service. It is a small kitchen, run efficiently with little talk. One problem with the chef's table at Domaine de Chateauvieux is that you truly are in the kitchen. By 10 PM, we were very, very hot and were starting to sweat like the chef. But, if you really want to be in the middle of the "action" and experience first hand how a Michelin 2 star operates, the chef's table can be booked.