The story
Fabien Manzoni leads the culinary team at Chalet RoyAlp in Villars-sur-Ollon, bringing a seasoned approach to Swiss-Alpine cooking. The five-star property currently channels his expertise through the brasserie tasting menus while the main restaurant’s full vision takes shape. Reviewers note that wine selections already match the establishment’s premium standards. This phased rollout allows the kitchen to refine its techniques without rushing the guest experience.
Recent tastings highlight precise execution across several courses. A vibrant pâté featuring randen jelly and hibiscus opens the meal, followed by mushroom raviolo resting in garlic cream and kalamansi. The main course delivers pan-seared deer loin paired with Jerusalem artichokes, cavolo nero, and a rich Périgourdine sauce. This focused approach recently earned the venue a thirteen rating from Gault&Millau.
The property sits directly on the slopes of the Vaud Alps, offering immediate access to hiking trails and winter skiing routes. Guests move between polished interiors and a dedicated wellness area designed for post-activity recovery. The architecture reflects traditional chalet proportions while maintaining modern comfort standards. Every season changes the surrounding landscape, allowing visitors to anchor their itinerary around local sports or quiet reflection while exploring the evolving landscape of Alpine cuisine.
Recognition
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