Chef Virginie Bassetot’s culinary vision extends beyond taste to the very plates and settings her food is served on. Since joining La Réserve Genève Hotel & Spa as executive chef in October 2016, Bassetot introduced a refreshed menu and a refined presentation style at Le Loti, the hotel’s seasonal French restaurant. Drawing on her Normandy upbringing in a family of restaurateurs, she reinterprets classic seafood dishes while overseeing the hotel’s four other dining outlets.
Signature dishes reflect her attention to detail and family roots. Her fresh cod in lemon-balm butter, inspired by her grandmother’s cooking and served on a bed of pearl tapioca, arrives on bespoke china she helped design. The plate features stylized, embossed orchids and a mix of glossy and matte finishes that enhance the dish’s colors and textures. Alongside the updated crockery, every presentation element at Le Loti—from plates to candleholders—was redesigned to complement the new menu and create a cohesive dining experience.
Cooking is in Bassetot’s blood: she began working in professional kitchens at 15. Her dedication and talent earned her a Michelin star in 2014 and the prestigious Meilleur Ouvrier de France (MOF) title in 2015. She is only the second woman to receive the MOF in its long history, a testament to her exceptional skill and commitment to the craft.
Committed to authenticity and local sourcing, Bassetot features regional specialties that showcase producer relationships and seasonal ingredients. One such dish, Volaille Nant d’Avril, pairs roast chicken with cocoa nibs, Jerusalem artichokes and a coffee-infused gravy—an example of how traditional flavors are combined with creative touches to highlight provenance and taste.
Which destinations inspired you, and how has that inspiration translated into your cooking/menus?
Asia has been a significant source of inspiration for me. The techniques, tools and mindset there differ from European traditions and have influenced my approach to texture, balance and precision.
Whom do you consider to be your culinary hero?
My culinary hero is Eugénie Brazier, known as La Mère Brazier. She opened her restaurant in Lyon in 1921 and was the first woman to earn three Michelin stars.
What one person most influenced your cooking style, and how?
Chef Éric Fréchon had the greatest influence on my style during the nine years I worked with him. His guidance shaped my technique and understanding of flavor composition.
What is your favorite food city?
Lyon.
What do you think the next big trend on the food scene will be?
I believe the next trend will emphasize traditional, regionally representative cuisine—dishes that best reflect a place’s heritage and ingredients.
Le Loti at La Réserve Genève Hotel and Spa
Route de Lausanne 301
1293 Bellevue
Geneva, Switzerland
tel 41 22 959 59 59
lareserve.ch