33 votesAfter training at l’Hôtel Beau-Rivage in Lausanne, Roland Pierroz acquired the family-owned Rosalp restaurant. In 1980, he received a score of 16/20 from the Gault-Millau guide as well as 2 Michelin stars for his exceptional cuisine. The third star came in 1985, then the fourth, accompanied by a score of 19/20 and the title of Cook of the Year in 1992. In 2007 Roland Pierroz sold the Rosalp and retired. Today he is considered as one of the greatest culinary stars in Geneva, and all of Europe.
Originally from Martigny, Roland Pierroz’s parents owned a pastry shop in the small town not far from Verbier. After vacationing in Verbier in the canton of Valais, they fell in love with the tiny mountain village and decided to move there and set up a small café and tearoom sometime in 1946. In a span of ten years, the business thrived and transformed into a restaurant serving home-cooked family meals. Their son Roland returned to the family business in 1961 after apprenticing and working in gourmet restaurants and luxury hotels in Switzerland, Germany, France, and England. Gradually, The Rosalp restaurant developed into a gastronomic restaurant serving some of the best cuisine in Geneva, and the property has gone from a sleepy mountain lodge to a world-class resort.
In 1977, Pierroz opened a casual restaurant, La Pinte bistro, managed by Roland Pierozz’s wife Mimi. A full renovation of Hotel Rasolp took place a few years later. Their daughter, Valerie, also decided to continue with the family tradition and now runs the kitchen upon her father’s retirement.
Some of the signature dishes that Chef Roland Pierroz is known for include Spinach ravioli with shellfish in a mildly spicy butter sauce; Sautéed foie gras escalope with crisp potato trellis and warm vegetables stewed in olive oil and herbs; Lobster with zucchini, fried zucchini flowers and a saffron sauce; Poached chicken with black truffles in a rich cream sauce; and Chocolate soufflé.
