This is the Swiss chef of the year

Benoît Carcenat, head of restaurant Valrose in Rougemont VD, is “Chef of the Year 2023”. The native Frenchman received 18 of the possible 20 points from gastronomy guide GaultMillau on Monday.

Since 2021, 43-year-old Carcenat has been running the restaurant “La Table du Valrose” with his wife Sabine in the village of Rougement in the Vaud Alps, which has less than a thousand inhabitants. The jury of the restaurant guide speaks of a “whizz kid” who quickly found his style and leads a highly motivated team.

Born in France, he belongs to the exclusive club of “Meilleurs Ouvriers de France” (Best craftsmen in France). In his home country he collaborated with gastronomic greats such as Joël Robuchon, Thierry Marx and Christian Parra.

Went through “steel bath” in Crissier

However, Carcenat has made a career in Switzerland, publisher Ringier Axel Springer Switzerland, editor of GaultMillau Switzerland, wrote in a statement. Before coming to Rougement, he cooked for almost ten years at the world-famous “Hôtel de Ville” in Crissier VD, where his mentor was Benoît Violier, who died in 2016.

Carcenat is therefore also called “Benoît II”. mentioned, which according to the gastroguide is meant as a big compliment. The “steel bath Crissier” shaped Carcenat. But there is no «Crissier Light» in Rougement. Benoît Carcenat has developed his own signature there and guarantees his guests an unparalleled evening at the head of a well-rehearsed brigade.

In an interview with Keystone-SDA news agency, Carcenat describes his cuisine as “mainly product-oriented, as local as possible” and combined with “slightly more exotic influences”, inspired by his travels around the world. But he also noticed that the mountains are a chef’s paradise – with plants, fruits, roots. “It’s an open-air garden,” he says enthusiastically.

In the 2023 edition of the restaurant guide, there is only one change in the “19 points club”. After Bernard Ravet retired at Vufflens-le-Château VD, six chefs still shine with the second highest score: Franck Giovannini in Crissier VD, Philippe Chevrier in Satigny GE, Andreas Caminada in Fürstenau GR, Tanja Grandits in Basel, Peter Knogl also in Basel and Heiko Nieder in Zurich.

The guide also recognizes the youngsters and honors four “climbers of the year”: Marco Campanella in Ascona TI with 18 points, Dominik Hartmann in Rickenbach SZ and Silvia Manser in Gais AR with 17 points each and Philippe Deslarzes in Aubonne VD with 16 points.

The “discoveries of the year” are Gilles Varone in Savièse USA and Michael Schuler in Thalwil ZH. The title “Sommelier of the Year” goes to Peter Zimmermann in Zermatt USA. Othmane Khoris in Gstaad BE is the «Pâtissier of the Year».

The GaultMillau guide for 2023 lists 870 restaurants, including 89 new discoveries. In this issue, 93 chefs got one point more, 45 one point less. (sda)