The Château de la Chèvre d’Or *****is approaching the end of a fabulous 2011 season, marking a considerable increase in UK clients both in hotel and for the 2** Michelin Gastronomic Restaurant ‘La Chèvre d’Or’ where Master Chef Fabrice Voulin reigns supreme. The endorsement by the discerning Condé Nast readership confirms the iconic status of this extraordinary hotel, perched on the rock of Eze with the most spectacular vistas imaginable.

Condé Nast 2011 Reader’s Travel Awards

Effective from 30th June 2010, the management of Château de la Chèvre d’Or is pleased to announce the appointment of new Head Chef Fabrice Vulin.

Returning from the opposite shores of the Mediterranean Sea, FABRICE VULIN is set to take over the four restaurants of the Château de la Chèvre d’Or at the end of July 2010 : La Chèvre d’Or gastronomic restaurant – Les Remparts Mediterranean terrace – the EDEN ‘Fusion’ terrace – and the Café du Jardin Summer terrace.

From amongst numerous applications, the management of this legendary Relais & Châteaux hotel selected Fabrice Vulin, a very personable and open-minded French Chef with an admirable track record. Born in the region of Grenoble in south-eastern France, Fabrice Vulin was trained according to the principles of traditional French gastronomy, he is a member of the ‘Académie Culinaire de France’ and a Compagnon.

As Head Chef of Parc des Eaux-Vives in Geneva (Switzerland), Fabrice Vulin earned 2 Michelin stars in just 14 months. He has held the position of Head Chef at La Palmeraie Golf Palace***** in Marrakech (Morroco) since 2006. Here Fabrice Vulin lifted his gastronomic restaurant ‘ Dar Ennassim Fabrice Vulin’ to the unequivocal rank of Marrakech’s best fine dining venue.

Fabrice Vulin holds a deep passion for authentic local produce at its very best – at the peak of the season – guiding him to prepare light dishes bursting with flavour; this philosophy is a perfect match with the Château de la Chèvre d’Or and what it wishes to offer its international clientele. The highly talented Pastry team -headed by Julien Dugourd since March 2010- will continue to offer tantalizing French desserts to all gourmets. Mr Julien Dugourd previously worked in Monaco’s Louis XV and at Plaza Athénée with world-renowned Pastry Chef, Christophe Michalak.

Stepping Stones over the past 15 years :
1995—–Deputy Head Chef at Parc des Eaux-Vives restaurant, Geneva, Switzerland
1996—–Head Chef, La Closerie des Lilas, Paris
1997—–Saint-Clerc-Le-Traiteur, with Guy Krenzer
2000—–Head Chef, Pic, Valence, France, *** Michelin
2003—–Head Chef, Parc des Eaux-Vives restaurant, Geneva, Switzerland, ** Michelin
2006—–Executive Chef, Dar Ennassim, Marrakech.

An iconic culinary destination in its own right, the five star Chèvre d’Or is situated in a most enviable spot on the French Riviera, 250 m above the sea with unrivalled 180˚ panoramas. 36 rooms & suites are unashamedly sumptuous, many have their own terrace or balcony.

The gastronomic restaurant under Chef Fabrice Voulin carries two Michelin stars for over 10 years, the wine list is sheer poetry and service impeccable throughout. A member of Relais & Châteaux since 1955!

Photos taken by guests & friends of the beautiful region

How to find Le Château de la Chèvre d’Or *****

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