Denis Martin works at the Château de la Confrérie des Vignerons in Vevey. A culinary art that destructures the dishes, plays around with them and brings out the very essence of the flavours. A true taste experience that has been rewarded by one Michelin star and 17 GaultMillau points.
Denis Martin is an atypical cook. His current cuisine reflects the influence of Asia and the pronounced tendency to reproduce Thai flavours. He uses liquid nitrogen and distillation, turning his basil turns into a “perfume”. He produces a kind of fusion of the gastronomic world. A highly technical cuisine. An impressive show. A spectacle of oriental exoticism. A Chef of proverbial insight that allows him to combine all these aspects while demonstrating high sensitivity that is manifested through the elegant, harmonious, original, chromatic and… artistic combinations.
Each dish surprises and impresses because of the flavours it offers, the processes behind it and the underlying fantasy. A galactic level that is synonymous with great emotional and gustatory satisfaction. He offers a unique menu of 26 dishes, small in quantity, huge in flavours.
“For me, cuisine is the product, seasoning and cooking time and managing, as best as I can, to combine the three. After that, you can just have fun and be yourself.”. In his restaurant, Denis Martin cultivates an informal and fun atmosphere.
Together with the gastronomic journalist Daniel Fazan, he wrote the book “Evolution” (published by Favre, 2007).
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