It’s in an exceptional environment on Lake Geneva’s shores that we find the knives Claude Dozorme, within the very chic and very prestigious Royal hotel of Evian-les-Bains.
Located in the heart of a private estate of 19 hectares, the 5-star hotel, which received the Palace label in 2016, dominates the heights of Evian-les-Bains offering breathtaking views of Lake Geneva and the French and Swiss Alps.
In this rare place of French luxury, the arts of the table must always be flawlessly. That’s why Dozorme cutlery is present in this sophisticated establishment, especially in Les Fresques restaurant. Recently awarded with a star in the Michelin Guide, the establishment offers an inventive and refined cuisine under the leadership of Chef Patrice Vander. On the menu, there are some classics, such as wild sea bream marinated in mango, wokame and caviar Osciètre, Bresse’s chicken, supreme studded foie gras with herbs and yellow wine or “dishes collections”.
Here, the pieces signed Dozorme invite themselves on the tables, but not in simple knives laid on the tablecloth. The knives are proposed to the client, expertly staged in an oak cabinet. The customer has the choice between four table knives manufactured within the cutlery of Thiers: a Laguiole , a Le Thiers®, a Capuchin or a Shuttle 6.16. Proof of their success with a clientele accustomed to exceptional products, the establishment recently offers for sale, in its shop, the 4 models of knives that contribute to the reputation of the manufacture.
For cheese service, everything is orchestrated in the rules of the art. The establishment opted for the complete range of Dozorme cheese knives presented in an elegant leather pouch. So, whether they be soft, pressed, cooked, uncooked, marbled or goat cheese, with each cheese, a knife for a perfectly tailored cut.
And the partnership does not stop there! Soon, the entire sommellerie team will be equipped with custom Dozorme corkscrews at the initiative of Loïc Chavasse-Frette, sommelier in chief.
Finally, to deepen the cutlery knowledge of the restaurant staff, “cutlery” workshops will even be offered.
For Sébastien Caquelard, Director of Operations in charge of catering “it goes without saying that through this partnership, the Royal Hotel is much more than just a prescriber but a true ambassador of French know-how embodied by the Dozorme cutlery. We are very proud of this collaboration, which is highly appreciated by our customers. We have very good feedback on Claude Dozorme knives. We are all the more pleased that this collaboration was set up following a visit by Claudine Dozorme, as an individual. In a totally impromptu way! “.