Michel Verdu

After selling his restaurant, Michel started at Baud Hotel Restaurant in 2022 to work on a unique concept for the destination: four-handed cuisine with the establishment’s chef, Christophe Morel. This partnership encouraged Michel Verdu to take over the reins of this iconic restaurant at the beginning of 2023. This family business in Bonne first opened in 1850 and is now renowned as one of the region’s greatest fine-dining establishments, always innovating.

Their signature is the carte blanche set menu, and the restaurant came up with this new concept after the pandemic, offering its patrons a surprise set menu. Chef Michel Verdu combines this new concept with the goal of bringing nature to his dishes. The choice of products holds great importance for him. He goes to collect wild herbs himself in the
Voirons and picks up his products directly from small-scale local producers. Michel strives to choose local products wherever possible, working with Lake Geneva fishermen, permaculture sites, livestock breeders and farmers. That way he finds products that are perfectly ripe, at the best time and can give free rein to his imagination.

To follow on from this approach of working as closely with nature as possible, a vegetable garden and beehives will soon be added to the gardens of Baud Hotel Restaurant. This initiative goes hand-in-hand with the sustainable approach already implemented in the establishment’s kitchens.
The chef loves to share and is keen on passing on his passion for the culinary world to the people he works with. Michel Verdu is always looking for new taste combinations and continues to bring out the best of simple and authentic products with his natural, elegant, fine-dining cuisine.