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
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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