The story
At the heart of the Hôtel Royal, a five-star Palace overlooking Lake Geneva, Les Fresques offers an exceptional gastronomic experience. The restaurant has held a Michelin star since 2018 and is also awarded three macarons by the Écotable label, reflecting a commitment to both culinary excellence and responsible practices.
The dining room is set beneath painted ceilings by Gustave Jaulmes, with a panoramic terrace that extends the experience into the fresh air. Here, the kitchen focuses on the product with finesse and precision, aiming for a justness of flavor that delivers emotion from the first bite.
A new chapter has begun for the Hôtel Royal's gastronomy with the arrival of Chef Yohan Fatela. Born in Grenoble, he brings a rich international career shaped by work in prestigious houses and a palace. His philosophy is rooted in the honesty learned in his grandparents' garden: respect for the ingredient, never betraying it. Technique serves clarity, not showmanship. Influenced by local artisans and global travels, his Modern Cuisine follows the rhythm of the seasons, letting the produce speak.
Chef Fatela oversees the entire culinary life of the hotel, from Les Fresques to the more casual La Véranda, infusing each space with a sincere conviviality. His approach is generous and unpretentious, focused on the pleasure of the moment.
A signature detail at Les Fresques is the hot beverage ritual, designed in collaboration with aromatician Carine Baudry. It features a selection of rare teas and a natural infusion organ from the Royal Kitchen Garden, with a bespoke tasting tray, infuser, and hourglass.
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