JEAN-MARC SOLDATI PHILOSOPHY
"A KITCHEN THAT GOES ESSENTIAL,
IN WHICH THE PRODUCT, AND HIM ALONE,
IS FEATURED »
A kitchen that goes to basics, in which the product, and he alone, is featured.
A philosophy that Jean-Marc Soldati has acquired in contact with the greatest:
Fredy Girardet, consecrated Cook of the century in 1989, and the late Philippe Rochat.
With them, at the “Hôtel de Ville de Cressier” - three Michelin stars and 19 points out of 20 at Gault & Millau - he perfected his technique to become a reference in the profession.
In his restaurant, frills are banned.
One to two fillings, no more, accompany for example the ballotine of guinea fowl.
The sauce that raises red mullet is always prepared with a bottom of mullet, not a bottom of fish!
The quest is always the same:
“we seek the authenticity of the product. It is the latter who creates the pleasure, not his trimmings”.
SWISS MICHELIN STAR CHEF PRODUCTS