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Born in Brittany, Olivier Samson lived in the middle of the countryside nearby the sea shores of Côtes dArmor.
That is where his passion for cooking started as well as the love for authentic tastes and natural products now part of his recipes.
Raised in a rural environment, Olivier is particularly sensitive to the rhythm of the seasons and the seasonal flavors.
Patrick Jeffroy from the Carantec Hotel Restaurant in Brittany was at the beginning of Oliviers passion. He then went from the Byblos in St Tropez to the Grand Coeur in Méribel, the Hotel Cala Rossa in Porto Vecchio Corsica and the Hotel Rosalp in Verbier.Olivier spent 3 years as a sous-chef of Pic in Valence before coming over to Geneva to manage the kitchens of the Restaurant Hotel du parc des Eaux-Vives.
Since 2006, he has confirmed the position of the establishment in the ** Michelin category and earned an extra point up to 17/20 on the GaultMillau guide.