Schloss Bottmingen (English: Bottmingen Castle) is situated in the canton of Basel-Land in Switzerland. It is a Swiss heritage site of national significance.

The first recorded mention of Schloss Bottmingen dates from 1363, when it was owned by the Kämmerer family, aristocratic servants to the Bishops of Basel, who are thought to have built the castle. In 1720, Johannes Deucher transformed the castle into an early-Baroque country manor in the French style. Although this structure has been almost entirely preserved, the basic form of the medieval castle is still visible.

Today, Schloss Bottmingen makes a wonderful setting for weddings, banquets and other festive occasions. You can enjoy the epitome of fine-dining created by Executive Chef Guy Wallyn, Maître Rôtisseur, and Pastry Chef Alain Schmidlin with impeccably prepared dishes of classical French cuisine - as recognised by the Michelin Red Guide. A business or private luncheon, a classy dinner? Be surprised by regional culinary highlights. During summer’s warm, pleasant weather the à la carte restaurant is moved outdoors under the shady plane trees.

Through the good offices of Annette Weber, Chargée de Presse, Chef Wallyn responded to some questions:

Did you want to be a chef as a child?
Yes, I was often with my grandmother in the kitchen and always got involved. I can't remember everything, but I think it tasted good back then.

You have worked in various top restaurants in Switzerland and France, how have these experiences shaped you?
It goes without saying that “apprenticeship and travelling” shapes you by gaining experience from every opportunity - mostly good but some not so good. Re the latter I became a great believer that there should be no “dictatorship” in the kitchen. Everyone in the team is important and contributes to the overall result. Young chefs also have talent and need to be encouraged otherwise they will lose the fun of this wonderful job.

You originally worked in Schloss Bottmingen from 2003 to 2011, what connection do you have with this place?
The castle is a place where great events are celebrated. And for such a party, of course, the guest wishes that everything is perfect. That is a great incentive which motivates me and the team to give top performance every time. Of course, the place has also changed in recent years. At that time it was a family business. Today we have more options here.

What is the most important thing for you in your work as Head Chef at Schloss Bottmingen?
In addition to the claim to offer every guest a gastronomic experience to remember, it is important to me to have a good, motivating atmosphere in the kitchen.

Schloss Bottmingen is a fairy-tale, moated castle from the 13th century - how does this unique place influence your work?
The castle is the setting for our work and the dishes we serve. Of course, we maintain a modern, contemporary kitchen. Our guests rightly expect fine cuisine and a corresponding culinary signature. We no longer cook on the open hearth but in a modern kitchen.

How do you describe your kitchen? What is your philosophy?
My culinary signature has its origins in classic French cuisine. Accordingly this is the basis of our kitchen culture. Nevertheless, it is of course essential to keep developing and to integrate the changing zeitgeist in one’s work. Responsible handling of food is also important to me personally. I want to know where the ingredients that I use come from. This also includes only preparing dishes that are made from seasonal raw materials.

What are you inspired by?
Oh, that's a tough question: inspiration comes from many things! As the boss, of course, I deal with professional sources of information and find out about trends and new ideas. But I also get inspiration in my free time in a museum, in nature or when visiting an alpine hut. Finally, social media is a good place to see what colleagues are doing.

You successfully switched to take-away offers during the difficult times of the pandemic last winter. How was this change for you?
What was a big challenge is that you can no longer control the whole process. With take-away, in contrast to the restaurant, the guest has to do part of the process himself: the finish in the kitchen and the serving. This meant that we had to make adjustments to the composition of the dishes and the menus. After all, our reputation for quality standards had to be maintained.

Schloss Bottmingen has won GaultMillau points for your kitchen. What is your recipe for success?
That’s quick answer: My passion for the kitchen and my excellent team!