Restaurant F.P.Journe - Dominique Gauthier receives the Swiss Culinary Merit 2024

Bern, March 11, 2024 - The fifth edition of the Swiss Culinary Merit, organised by the Foundation for the Promotion of Taste, took place in the elegant settings of the Bellevue Palace. Federal Councillor Guy Parmelin awarded the distinction of "Head Chef" to Dominique Gauthier, in recognition of his significant influence on gastronomy in Switzerland.

Created to highlight the talents present on Helvetic soil, this prize is a celebration of culinary art, know-how and respect for authentic regional heritage products. It is attributed each year by a national jury of 15 experts - chefs and journalists - from Switzerland's three main linguistic regions.

To receive this title is an immense honour, rewarding a journey marked by hard work and passion, but also by a desire to work with local agricultural players", confides Dominique Gauthier.

This is the story of the rise of a flavor maestro. From an early age, he was introduced to the joys of cooking by his family and his uncle, a caterer, instilling in him a deep appreciation of quality ingredients. His talent and determination led him to Geneva, where he shone at the Hôtel Beau-Rivage's Chat-Botté, honoured with a Michelin star and a remarkable 18/20 rating in Gault&Millau. Over the years, through experiences and travels, he has forged a singular identity, combining Mediterranean influences with exotic touches. He has developed close links with local producers, guaranteeing the excellence of his signature dishes such as the salmon from Grisons with caviar and yuzu or the truffled poultry from the Nant d'Avril and its millefeuille of potato.

After three decades at Le Chat-Botté, the chef has begun a new chapter with the opening of "F.P.Journe Le Restaurant", the brainchild of his association with François-Paul Journe. This project brings together gastronomy and watchmaking, two worlds where precision and creativity are paramount, within the historic walls of the former "La Bavaria" brasserie in Geneva, at 49 Rue du Rhône.

Already named "Cuisinier romand de l'année" in 2005 and "Swiss Chef of the Year" in 2009 by Gault&Millau, this new distinction is further motivation for Dominique Gauthier, encouraging him to continue his quest for perfection. He underlines the crucial importance of his team, a united brigade of fifteen people, with whom he shares this success as a sign of gratitude for their commitment.

Finally, he dedicates this title to his wife and children for their support throughout his career.