This 19th century Chateau is set in a 22 hectare Park with an
exceptional view over the Alps and Mont Blanc. Walking distance from the Casino,
the golf course and the health center. It is a restful, gastronomin location
where work and relaxation combine harmoniously.
HistoryThe initial fortified house dates back to the 11th century. During the
occupation by the Bernese, in the 15th century, the Chateau was burnt and
demolished.
It was hastily rebuilt by the Savoyards and destroyed once again by the
inhabitants of Geneva in 1590. It subsequently fell into neglect and became so
dilapidated that the La Forest family, who became the owners in the middle of
the 17th century, were only able to use its central part.
The Chateau was restored 1765 to 1770 and was declared a national asset in 1793.
It was only enlarged to its present appearance in the second half of the 19th
century. It was transformed into a Hotel after the Second World War and sold in
1984 to Les Grandes Etapes Francaises.
The Le Chateau de Divonne is situated 9 miles north of Geneva a 15-minute
drive. Less than an hour's flight from the main European cities.
By rail :
- Paris/Geneva - journey lasts 3 hours 40 minutes
- TGV Station Geneva-Cornavin - 12 miles
- TGV via Bellegarde
By Air:
- Geneva-Cointrin Airport -15 minutes away
- Helipad on the Estate
The Chateau de Divonne is, above all, a house whose drawing Rooms have been
arranged to suit its new functions. Two of them, the Charles X and the Vendτme,
have been converted into Restaurants.
The peaceful colours of these Drawing Rooms and the magnificent parquet
floors give a very special atmosphere to these 19th century rooms.
Of Catalan origin, Benoit Vidal left the furnaces of the famous Restaurant Le
Clos des Comes, 2 stars Guide Michelin 19/20 in Gault Millau, where he reamined
as Chef for two years. Previously, he worked with Michel Guιrard in Eugιnie
les Bains, 3 stars Guide Michelin, with Michel Trama of Puymirol, 2 stars Guide
Michelin, with Matthieu Fontaine in the Castle of Divonne. With simplicity,
Benoit Vidal and his team will make you discover a sophisticated cuisine with
every dish testifying to their know-how and professionalism.
A la Carte: Opera of foie gras in the fira smoked by the lake, the green
apples, the celery and its sherbet. On one plotted by morels and its emulsion of
yellow wine, big macaronis in the juice, soft-boiled egg and green asparagus
tips. Small roasted burbot cooked with shallots, green and white with blettes.
