GLION INSTITUTE OF HIGHER EDUCATION Route de Glion 111 . 1823 Glion-sur-Montreux

Switzerland

P R E S S K I T

P R E S S K I T

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FRESHH E A L T H Y E A T I N G – H E A L T H Y L I V I N G

Fresh is where nutritious cuisine, wellness

and sustainability meet. Located in the

Hotel des Alpes building at Glion Institute

of Higher Education, Fresh takes a natural

approach to dining, which is reflected in the

restaurant’s clean, down-to-earth aesthetic

and peaceful views overlooking Lake Geneva

and the Alps. Specialising in organic, locally

sourced cuisine and operated by students,

the restaurant offers a truly unique dining

experience in the Montreux Riviera region.

Since opening its doors to the public on

26 February 2018, Fresh serves as a

testing ground for creativity in wellness-

inspired food and beverage. From

Monday to Friday, chef and Meilleur

Ouvrier de France Benoît Carcenat

proposes a gourmet lunchtime menu

of locally sourced dishes prepared and

served by Glion students. Seasonal, organic

ingredients take centre stage in the kitchen

and at the bar, immersing both students and

guests in the innovative world of healthy

eating and living.

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ARCHITECTUREThe interior of the historic Hotel des

Alpes building has been renovated in a

simple, contemporary style that echoes

the philosophy behind Fresh. Large

windows overlooking Lake Geneva and

the Alps let in plenty of daylight, while

naked wood tables are adorned with

subtle but surprising natural details,

such as a winter gourd or a head of

Romanesco in place of the more typical

table-top bouquet. The restaurant’s

clean and calming interior of white and

pale green provides an ideal backdrop

to the richness of colours presented in

its cuisine.

In addition to the dining area and

wellness bar, Fresh offers dedicated

spaces for student workshops on

topics such as mindfulness, conscious

breathing and yoga.

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CULINARY CONCEPTFresh offers a wide range of nutritional, locally-sourced dishes designed to

delight the senses.

Supporting Glion’s broader curriculum

on wellness and sustainability, Fresh

gives students an opportunity to

learn how to implement principles of

corporate social responsibility in a

restaurant environment. Chef Benoît

Carcenat takes inspiration from

seasonal, local ingredients to create

the menu at Fresh, giving priority to

organic farming and short supply

chains. Whenever possible, products

are chosen from within a radius of

50 ki lometres. Sprouts that have

been germinated on-site, whitefish

from Lake Geneva and chicken from

Gruyère are just some of the high-

quality local ingredients that guests

may find.

The restaurant’s cuisine showcases

plant foods, such as vegetables, fruits,

roots, stems, spices and aromatic

herbs, as well as proteins, including

vegetable-based proteins, meat, fish

and eggs. It also caters to various

dietary preferences and requirements,

with vegan, vegetarian, fish and meat

options always available. Most of the

menu is gluten-free and lactose-free,

while cooking techniques emphasise

the reduction of refined sugar and fat.

HEALTH,WELLNESS & SUSTAINABILITY

Healthy eating is not limited to just one

model. For this reason, Fresh features a

wide range of recipes that adapt to different

dietary preferences and food intolerances.

All dishes are prepared with careful

consideration of nutritional benefits as well

as deliciousness. In terms of presentation,

students are encouraged to use creativity to

deliver dishes that are pleasing to both the

eye and the palate.

Shared global concerns regarding health

and wellness can hardly be separated

from issues of sustainability and

eco-responsibility. At Fresh, local,

organic ingredients are selected

whenever possible, reducing carbon

footprints and increasing the overall

freshness of dishes. Meanwhile, innovative

kitchen equipment, including a cold-press

juicer, a dehydrator and a seed germinator,

allows for higher nutrient retention, healthier

processes and increased sustainability in

the preparation of food and drinks.

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PROFILEBenoît CarcenatCulinary Arts Advisor

Originally from the Southwest of

France, Benoît brings nearly two

decades of culinary experience. For

nine years, he worked as chef adjoint

at the Hôtel de Ville de Crissier, a

restaurant in Switzerland with three

Michelin stars, considered one of the

finest restaurants in the world. Benoît

also spent four years working as chef

de cuisine at the Mandarin Oriental

in Geneva, a luxury five-star hotel. In

2015, he was awarded the prestigious

title of Meilleur Ouvrier de France in

Cuisine and Gastronomy.

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Practical arts immersion is a cornerstone

of the curriculum at Glion. Simulating

a hotel environment, Glion offers a

variety of different restaurants and bars,

including Le Bellevue (fine dining), Fresh

(health and wellness), Skyline (café and

casual dining) and The Club (finger

foods, opening soon). During their first

semester, students are exposed to key

service and gastronomy roles across

all of these outlets. This 360-degree

experience enables them to develop the

skills and techniques needed for a wide

range of contexts.

The different food and beverage

concepts featured at Glion also reflect

evolving industry trends. In this sense,

Fresh gives students an opportunity to

explore the increasingly relevant topics

of health, wellness and sustainability.

As an example of healthy, ethical dining

and a venue for wellbeing workshops,

Fresh also plays an important role in

Wellness to Business, Glion’s new

executive education programme for

hotel managers and spa directors.

PRACTICAL ARTS AT GLION

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- APPETIZERS -

Locally grown carrot soup with roasted peanut oil from Sévery, flax crackers with garlic and herbs

Crunchy quinoa patties, arugula, mustard and coriander cream, leafy greens

Cauliflower and germinated seeds, bitter greens

Multi-coloured beetroot carpaccio, almond and lemon gremolata

- MAIN COURSES -

Open ravioli of winter vegetables, chestnut emulsion, and veggie bacon

Buckwheat risotto with mushrooms and sage, labneh and grilled almonds

Fera from Lake Geneva, glazed cucumber, grapefruit and curly parsley, warmed vinaigrette

Chicken medallion from Gruyère, roasted pumpkin, cereals, spicy yogurt

- DESSERTS -

Citrus fruits salad, thyme and citron granita, okara shortbread cookies

Gluten-free chocolate and coconut tart, passion fruit sorbet

Pear, ginger and walnuts hot crumble

Roasted apple with figs, yogurt and cinnamon ice cream

MENUThe menu at Fresh changes progressively and according to the availability of seasonal

products. The following page reflects the menu at the time of the restaurant’s launch

in February 2018.

For the latest menu, please visit: glion.edu/restaurants

Fresh

Glion Institute of Higher Education

Hotel des Alpes

Route de Bugnon 15

1823 Glion-sur-Montreux

Reservationsglion.edu/restaurants

T: +41 21 966 35 41

E: reservations.fresh@glion.edu

Opening hoursMon – Fri

12:00 – 14:00

Menus2 courses (appetizer, main course) CHF 35

3 courses (appetizer, main course, dessert) CHF 45

Wellness drink included

USEFUL INFORMATION

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Founded in 1962, Glion Institute of Higher

Education is a private Swiss institution

offering bachelor’s and master’s degrees

in hospitality, luxury and event management

to an international student body across

three campuses in Switzerland and

London, UK. Glion also offers a dual-

degree MBA and MSc programme in

partnership with Grenoble Ecole de

Management.

Part of Sommet Education, Glion is

accredited by the New England Association

of Schools and Colleges, Inc. (NEASC).

Glion is ranked number five of the

world’s top institutions for hospitality

and leisure management and number

one worldwide for employer reputation

(QS World University Rankings by

Subject 2018).

GLION INSTITUTE OF HIGHER EDUCATION

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