L’Hostellerie de Genève – The art of entertaining

This passionate, detail-oriented woman has, over the years, restored the premises to create an establishment in her image: warm, colorful, meticulously furnished and with a particular emphasis on quality of service.

A regular clientele comes here to enjoy tasty traditional specialties, such as veal kidneys with morels, beef tartare with grappa, homemade lasagne or wood-fired grills prepared in the restaurant’s own fireplace.

L’Hostellerie de Genève is also a hotel on a human scale, with 23 rooms that reflect the themes dear to the owner’s heart. An escapade in Morocco, an excursion into the world of winegrowers, a plunge into Stendhal’s Red and Black… Anne-Christine Meylan has put her particular stamp on every nook and cranny of this atypical place, which you can’t leave without wanting to return.

Hostellerie de Genève
Place du Marché 11
1800 Vevey
021 921 45 77
Open daily from 07:00 to midnight.
www.hotelgeneve.ch

A meeting place for watchmakers

A few tables out of sight in an intimate corner of L’Hostellerie’s cellars, temporary exhibitions linked to watchmaking houses, a setting apart to discuss tourbillon, date, minute repeater… La Table des Horlogers was inaugurated in 2013 to welcome watch lovers.

From vine to cellar

The cellar, a magical place for wine lovers. Anne-Christine Meylan is passionate about the land and the vineyards. She cultivates a special relationship with the winemakers and selects the wines offered at L’Hostellerie de Genève herself.

Home-made

Grappa cherries, rum raisins, persimmon, grapefruit or kiwi jam, apple, pear or orange jam… Not to mention blueberry jam, a favorite of Anne-Christine Meylan, who lovingly prepares these homemade delights for hotel residents to enjoy at breakfast. For the rest of you, you can purchase these delicacies in the L’Hostellerie boutique.

A glossary of the art of entertaining by Anne-Christine Meylan

Sharing “With customers, I like to be able to pass on something. People also come here to talk, to share.”

Reinventing ourselves ” Avoiding routine is undoubtedly one of the Hostellerie’s secrets. Culinary fortnights are organized on a regular basis: Morocco, Italy, Ticino. The menu changes according to the theme, as does the restaurant’s décor. For epicureans, this is important. For us too.

Welcoming ” Customers tell us “here you feel at home. People marvel at the flowers that change all the time. What’s wonderful for us is that they take the time to tell us so.”

Adapting “I’m very attentive to customers, their requests and their particular needs. To meet them, I talk a lot with the chef. We always try to adapt.