Chef Alain Bleton

Born in 1954 and Lyonnais through and through, Alain was attracted at a very young age to the flavours of the region. His culinary education: La Mère Brazier and Paul Bocuse.

Whilst still young, he was educated successively in classical, local and gastronomic cuisine. After stints at the Hôtel du Rhône in Geneva and at the Poularde Bressane in Grenoble where he gained a Michelin star, he became Executive Chef at the Hotel Richemond in Geneva, at that time ranked as one of the top luxury hotels in the world. Passionate about his profession, he was appointed Head Chef of the gastronomic restaurant at the Ecole des Arts Culinaires et de l'Hôtellerie in Ecully, created and managed by its Master Chef, Paul Bocuse. In 1993, his career took him to the Métropole Palace Hotel in Monte Carlo, where he had the opportunity of delighting the discerning gourmets of the Riviera. Returning to Geneva in 2001, he was appointed Chef des cuisines for a luxury hotel in Geneva managed by the Swissôtel hotel group. His concern has always been to respect tastes, flavours and tradition and this is what makes his cuisine both creative and unexpected.

La Table d'Alain Bleton

Restaurant

La Table d'Alain Bleton

Open for lunch and dinner from Wednesday to Sunday included.
Weekly closing days (excepted June, July and August): Monday and Tuesday.

Hotel open 7/7
June-July-August
Check-in : from 4.00 pm
Check-out : until 11.00 am

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Restaurant La Table d‘Alain Bleton
June-July-August
Open 7/7 for dinner
Menus and à la carte
7.00 pm - 8.30 pm (last food order)
And open from Wednesday to Sunday included for lunch
Special lunch menu on weekdays, menus and à la carte
12.00 pm - 1.30 pm (last food order)
(no catering on Mondays at lunchtime and on Tuesdays at lunchtime)

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Service on the terrace during summertime depending on weather conditions
Due to a limited number of seats, the reservations are strongly recommended. Please remember to do it in advance!