©006-Baud-25_06_2021|Millo Moravski
Michel VerduBaud Hôtel Restaurant

Michel Verdu

Chef at the Baud Hotel Restaurant

Chef Michel Verdu recently joined the Baud Hotel Restaurant, bringing with him his authentic and creative cuisine. Meet this passionate chef who is devoted to nature and also keen on sports activities in the local area.


“The most complicated thing is to keep things simple. ”

Michel Verdu, Baud Hotel Restaurant
Michel Verdu


Michel Verdu is passionate about cooking and nature and turned this into his career. He is originally from Perpignan and studied the hotel and restaurant business in his homeland before coming to this region at the age of 23.
He is a member of the European Jeunes Restaurateurs and his remarkable cuisine was already renowned even at the start of his career. For several years, Michel worked in some of Geneva’s Michelin-starred restaurants and opened his first restaurant in 2009: the Pagerie in Gaillard. This establishment very quickly became a place to be for fans of elegant cuisine. Over the next 10 years, Michel Verdu worked on creating original concepts using his favourite products. When he wasn’t in the kitchens, he devoted his time to sports in the great outdoors. On skis, on foot, on a bike or in a canoe, he enjoys the sheer diversity of the region’s landscapes.

Michel Verdu


After selling his restaurant, Michel started at Baud Hotel Restaurant in 2022 to work on a unique concept for the destination: four-handed cuisine with the establishment’s chef, Christophe Morel. This partnership encouraged Michel Verdu to take over the reins of this iconic restaurant at the beginning of 2023. This family business in Bonne first opened in 1850 and is now renowned as one of the region’s greatest fine-dining establishments, always innovating.

Their signature is the carte blanche set menu, and the restaurant came up with this new concept after the pandemic, offering its patrons a surprise set menu. Chef Michel Verdu combines this new concept with the goal of bringing nature to his dishes. The choice of products holds great importance for him. He goes to collect wild herbs himself in the
Voirons and picks up his products directly from small-scale local producers. Michel strives to choose local products wherever possible, working with Lake Geneva fishermen, permaculture sites, livestock breeders and farmers. That way he finds products that are perfectly ripe, at the best time and can give free rein to his imagination.

To follow on from this approach of working as closely with nature as possible, a vegetable garden and beehives will soon be added to the gardens of Baud Hotel Restaurant. This initiative goes hand-in-hand with the sustainable approach already implemented in the establishment’s kitchens.
The chef loves to share and is keen on passing on his passion for the culinary world to the people he works with. Michel Verdu is always looking for new taste combinations and continues to bring out the best of simple and authentic products with his natural, elegant, fine-dining cuisine.

What if you were...
Monts de Genève

The Voirons, Col de Saxel


Aimé Giral stadium in Perpignan


Cargolade (grilled snails dish)


A hike along the Santiago de Compostela pilgrimage route


A day with nothing to do, to take time out for myself




Ordinary Love

Meet the