Vieux-Bois

The story

Vieux-Bois Geneva: Michelin-Recommended French Cuisine at EHG's Training Restaurant

A Training Restaurant with Michelin Recognition

In the green setting of Geneva’s Parc Ariana, steps from the Palais des Nations, Vieux-Bois operates as the application restaurant of the Ecole Hôtelière de Genève (EHG). This dual identity—a professional kitchen where students learn their craft, and a dining room that has earned a Michelin recommendation—gives the place a distinct character. The recognition from the Michelin guide speaks to the precision and ambition found here, where the next generation of hospitality talent works under seasoned guidance.

Chef Stéphane Faval and the Daily Market

Chef Stéphane Faval leads the brigade, sourcing ingredients from the morning market. As he describes it, “each morning, a pleasant music plays in the kitchen, with the ballet of fresh produce arrivals just selected at the market.” This farm-to-table approach translates into a menu that changes every six weeks, reflecting the seasons. The cuisine is firmly French, but the plates show a contemporary lightness—dishes like a cool pea velouté with yoghurt emulsion and sumac, or nori-wrapped asparagus with a lemon-soy condiment, demonstrate a kitchen that respects tradition while staying inventive.

An Atmosphere of Quiet Refinement

Lunch service runs Monday through Friday from 12:00 to 14:00, offering a focused midday experience. The restaurant’s location in the diplomatic quarter lends a serene, almost private-club atmosphere, with outdoor seating available in warmer months. Beyond the daily menu, Vieux-Bois also caters private events—banquets, corporate dinners, weddings, and cocktails—making full use of its private rooms and semi-private dining spaces. For those looking to extend the experience, gift boxes are available, a thoughtful touch from a restaurant rooted in hospitality education.