For 2 or 200 persons.

Menus and coktails.

From 60.- CHF

More information

Enjoy you summer holiday with an exclusive offer in an acclaimed property in the heart of the city, 20% discount off our Best Flexible Internet Rate!

This rate includes:

• Accommodation (Minimum 7 nights)
• Free Wifi
• Free access to the fitness center, sauna and steam bath
• 15% off in our 3 restaurants

Conditions :

• No online payment, Amount will be settled directly at the hotel
• Cancellation /Modification free of charge up to 72h before arrival

See availabilities & rates…

More info

Hotelleriesuisse, owner and warrant of the hotel star attribution, reviews its classification criteria every five years in order to reflect the industry and guest expectation evolution. The association guarantees standards and credibility of the classification, thus contributing to the constant improvement of the Swiss hotel offer. For further information regarding classification, please visit: www.hotelleriesuisse.ch/fr/pub/services/klassifikation.htm

Combining the unique blend of know-how and technology, the exclusive Pillow-Top mattress was designed to create the perfect foundation for deep, restorative sleep along with pure comfort, allowing to rejuvenate every night and wake up refreshed and ready for the day.

At the Duo, see the menu, reservations 022 906 14 60

At the Portobello&Co, see the menu, reservations 022 544 66 60

• Overnight accommodation in our 4*^superior hotels (Royal and Epsom), in the heart of Geneva
• Buffet breakfast
• Meeting room with daylight
• Welcome coffee, tea and juices
• Two coffee breaks (morning & afternoon)
• Three course lunch (including 2 dl of wine, mineral water, coffee or tea)
• Beamer, OHP, Flipcharts & felt pens
• Mineral water and sweets during the meeting
• VAT, service charge included

Offer subject to availability.

Contact us for availabilities, under info@manotel.com or Tel +41 22 909 81 81

• Accommodation in a single or double room
• Discount on themed buffet breakfast (supplement)

  Royal and Epsom : 15CHF per person per night instead 30CHF

  Auteuil : 10CHF per person per night instead 28CHF

  Kipling, Jade and Edelweiss : 9CHF per person per night instead 18CHF

• Welcome gift in room
• Your privilege : 15% off in our 3 restaurants
• Geneva transportation card for the whole stay including cruises on lake Geneva on board the Mouettes boats

 Sales terms :

• Special offer valid from December 17th, 2011 to January 8th, 2012 upon availability.
• No online payment! Amount will be settled directly at the hotel.
• Free cancellation up to 48 hours before arrival.
• City tax supplement: CHF 4 at the Royal, Epsom, Auteuil, and CHF 3.30 at the Kipling, Jade, Edelweiss per person per day, payable upon departure.

Availabilities and booking

A career with the greats

Pierre Molinier was awarded the “culinary and fine dining genius” diploma by the Gascony French cookery school in Bordeaux. His career started in 2002, at the Chalet d’Adrien (5 star Relais & Châteaux, 1 Michelin star) in Verbier, where he held the Second Chef position at gourmet restaurant “L’Appartement” and in the deluxe “Le Grenier” brasserie.

In 2005, he joined the kitchen brigade in the famous “Chat-Botté” restaurant at Geneva’s Beau Rivage hotel, as pantry chef heading the dessert, fish and meat section, a position he held until 2008. He then took the opportunity to second Armel Bedouet as sous-chef at the Hotel Royal’s “Le Duo” restaurant.

Born in a cauldron, and surrounded by the best

At the “Portobello & Co”, coached by Armel Bedouet and the Bernard Loiseau group, Pierre Molinier now includes in the menu dishes garnished with the finest olive oils. He thus proposes fully shelled spider crab drizzled with olive oil, or red mullet fillets accompanied by deliciously stuffed zucchini flowers.

Assisted by Simon Piefort, the talented 29-year old pastry chef and friend from the same student year, Molinier concocts seasonal desserts, such as poached Valais apricots, lightly seasoned with a fine and sweet olive oil…

“Working with a wide variety of olive oils married with fresh seasonal products is a stimulating challenge. It’s a difficult exercise which, like everything else in the kitchen, requires discipline and continuity”, admits this young and ambitious chef, who makes no secret of his passion. “I am eternally grateful to my mother who succeeded in cultivating my taste for gourmet dishes when my appetite needed stimulation. I was of frail stature, and just had to build up my body strength” he adds. As for Patrick Bertron, Executive Chef with Bernard Loiseau, he is convinced that this young chef will fully develop his creativity around this original concept.

An authentic and creative culinary approach

On the “Portobello & Co” menu, Pierre Molinier’s intention is to offer a market-fresh cuisine, so that his guests can discover an original, authentic and creative culinary approach. By his own admission, he loves working only with the finest products, shellfish, wild fish, top-quality meat, on a menu which exalts the richness of the olive oil. At the “Portobello & Co”, he assembles his dishes using a range of olive oil varieties originating from Italy, France, Spain, and Croatia, which he delights in using over time as the seasons change.

Launched in 2005, the Explore project enables young people to participate in a unique experience with WWF International. The recruitment process is highly selective, with candidates having to be able to convince the jury of their commitment to environmental conservation.

Over a period of three to six months, these young people will lead a specific project in the field. They will have the opportunity to mix with professionals and scientists from different disciplines, as well as local communities. Their placement will allow them to understand the challenges facing our planet from the viewpoints of nature and cultural differences. This will enable them to improve their sense of organisation, communication and teamwork. Amongst other things, they will relate their experiences on the web, with both text and pictures.

“Thanks to this new donation, Manotel is contributing to the financing of practical placements, thereby offering young people the opportunity to take an active part in the protection of the environment,” Paul E. Muller, Président Directeur Général of the Geneva hotel group is pleased to comment.

For several years, the Manotel Group has been investing in efforts towards sustainable development thus establishing itself as an environmentally responsible hotel group. In recognition of these efforts, it was awarded in 2008 the “Prix cantonal du Développement durable” [Cantonal Prize for Sustainable Development] (Geneva), as well as the “Prix Suisse de l’Ethique” [Swiss Ethics Prize].