In 2015, Chef Philippe Chevrier fulfilled a dream he had nurtured since his first trip to New York in 1984: opening a steakhouse in Geneva. He envisioned a vibrant, bustling space where architecture and gastronomy would meet. His vision came to life with the opening of Chez Philippe, a striking bar-grill, open seven days a week, designed in the style of a contemporary loft.

In just ten years, Chez Philippe has established itself as one of Geneva’s must-visit destinations. A steakhouse in the true New York grill tradition, it draws a clientele that appreciates fine cuisine, warm hospitality, and inventive dining experiences.

The grill menu is a celebration of exceptional meats. The chefs carefully select the finest suppliers and ingredients, from Kobe beef from Japan to Irish lamb, Swiss pork, and French poultry.

The first-rate meats come from La Grande Boucherie du Molard, a Geneva institution. They are prepared by a master butcher and grilled over beechwood charcoal, a healthy method of cooking that preserves all the flavours.

The menu also includes fresh fish, creative vegetarian dishes, crisp salads, and a tempting array of homemade desserts.