Geneva pulsed to the rhythm of global gastronomy during the Autumn 2025 Grand Chapitre of the Bailliage of Switzerland. An exceptional gathering that brought together epicureans, professionals, and enthusiasts from all around the world. This prestigious event, organized by the Bailliage of Geneva, was the result of months of preparation and close collaboration between partners, chefs, and dedicated members.

A rich and refined programme
The Grand Chapitre unfolded over several days of discovery and celebration:

Friday, September 12: Welcome cocktail offered by Champagne Laurent-Perrier. A convivial welcome dinner at the Parc des Eaux-Vives (Chef Fabrice Taulier).

Saturday, September 13: Cultural visit to CERN and a delightful lunch at the Moments Restaurant of the Geneva Marriott Hotel (Chef Fabrizio Domilici), followed by the Induction Ceremony accompanied by the drums of the Vieux Grenadiers, cocktail reception, and a Grand Gala Dinner at the Bâtiment des Forces Motrices, orchestrated by the Traiteur de Châtelaine.

Sunday, September 14: Farewell Grand Brunch (buffets of fish and shellfish, meats, cheese and desserts), closing these days of gastronomic sharing and epicurean friendship at Woods Restaurant in the InterContinental Geneva (General Manager: Daniel Arbenz; Chef: Quentin Jacquemoud).

Each step of the programme highlighted both Geneva’s iconic venues and the talent of renowned chefs. The Gala Dinner at the Bâtiment des Forces Motrices was the pinnacle: a true culinary journey elevated by the creativity and mastery of the chefs.

An exceptional Gala in a landmark venue: the BFM (Bâtiment des Forces Motrices)
A celebration uniting passion for the art of dining, culinary excellence, and epicurean fellowship. The chefs (Stéphane Taffonneau, Philippe Chevrier, Danny Khezzar, Nicolas Burgi and Hervé Pochat-Baron) each presented dishes of remarkable precision, reflecting the refinement and boldness of this evening with more than 300 guests.

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Stéphane Taffonneau
Restaurant le Café du Levant
Gravlax of Arctic char
with Timut pepper, fennel, and citrus gel
Pouilly Fumé 2023 ‘Les Racines’
Domaine Caïlbourdin, Loire Valley (France)

Philippe Chevrier
Domaine de Châteauvieux
Roasted and smoked large langoustine
parsley and sweet pepper condiment
artichoke heart bound with shellfish jus
Chardonnay 2022 ‘Fût de chêne’
Cave de Genève, Switzerland

Danny Khezzar
Restaurant le Bayview by Michel Roth
Porcini mushrooms and veal prepared like a tarte Tatin
Goulée by Cos d’Estournel 2017
Saint-Estèphe, Bordeaux (France)

Nicolas Burgi and Hervé Pochat-Baron
Traiteur de Châtelaine
Illusion lemon dessert
Tokaj-Hétszölö ‘Late Harvest’ organic 2021
Hungary

These creations showcased the diversity and refinement of contemporary gastronomy.

Tribute to the members and Committee of the Bailliage of Geneva
The success of this Chapitre rests on the joint commitment of the establishments, chefs and their brigades, as well as the Committee of the Bailliage of Geneva. Their dedication and professionalism gave life to a celebration marked by sharing, transmission, and gastronomic excellence.

Committee of the Bailliage of Geneva
Alain Brunier, Bailli of Geneva; Cédric Clerc, Vice-Argentier; Stéphane Taffonneau, Vice-Conseiller Culinaire; Nicolas Meylan, Vice-Conseiller Gastronomique; Benjamin Arnold, Vice-Échanson; Sabrina Lavaux, Vice-Chargée de Presse; and Vice-Chargé(e)s de Missions: Patrick Abegg, Suzanne Brunier, Pascal Ionati, Fatima Najeh.

Committed Partners
The Grand Chapitre also benefited from the support of loyal sponsors and partners. Their contribution gave the event its prestige and reach, with a dedicated website created to thank them: chainedesrotisseursgeneve2025.ch

An edition looking toward the future
Beyond the many new young inductees to the Bailliage of Geneva during the Grand Chapitre, the city also hosted the 2025 International Final of the International Jeunes Sommeliers Competition, highlighting the importance of nurturing the next generation and passing on expertise in the wine and service professions.

Warm thanks go to the Swiss National Chaîne (Bailli Délégué Thomas Kuhn, Member of the Conseils d’Administration and Magistral) and especially to Échanson Nadim Arfan, for the organization of this event that we proudly showcased in Geneva.

A source of Geneva pride
This Grand Chapitre will remain a milestone in the history of the Chaîne des Rôtisseurs in Geneva. Between official ceremonies, moments of discovery, and exceptional gastronomy, it stands as a symbol of conviviality, prestige, and epicurean fellowship.

Sabrina Lavaux
Vice-Press Officer, Bailliage of Geneva