Patrice Vander comes from a family that enjoys gastronomy and authentic cooking. He honed his craft working with leading Chefs : Gérard Cagna, Jean Paul Goddard, Eric Briffard and Michel Lentz. He joined the Hôtel Royal’s kitchens on the shores of Lake Geneva in 2001. At the Michelin-starred restaurant Les Fresques, Patrice Vander serves creative, stylish cuisine inspired by outstanding local produce in an enchanting setting. Both creative and visionary, the Chef takes the pleasure of his guests seriously and devises stunning signature dishes that include « Crayfish from Lake Geneva on a foie gras royale with verbena foam » or « Bresse hen supreme studded with foie gras, fines herbes and yellow wine ». He also has his secret garden: the Royal kitchen garden, in the heart of the Palace’s vast landscaped grounds, a little miracle of nature with noble products with preserved flavours. An incredible source of inspiration for Patrice Vander, who can create his dishes in close connection with nature and the seasons.