Hitory

Over a hundred years of loyalty serving our customers


It was in September 1900 that Jean Chervet, from an old family in Bas-Vully, obtained authorization from the canton of Friborg to transform the old family tannery into a restaurant which he then called "Bel-Air. ". Ideally located in the heart of the Vully, with direct access to the landing stage so for the line boats it did not take long for many tourists to disembark to bask by the water.
The hotel business then developed, under the second generation with Max Chervet, during the First World War, in response to requests for rooms for officers. A clientele then military which will remain faithful for many years.
Alfred Chervet, the third generation, takes the lead with Bel-Air wines. As the family has always had its own vineyards, the logical next step was to vinify its own wine.
Roland Chervet, fourth generation, with almost a hundred years of history, has managed to keep the spirit and the family character of the company to propel it even further, pushing renovations and improvements.
It was in January 2019 that he handed the company over to his sons, Laurent and Igor Chervet, whose history has yet to be written.
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Our team

At the head of the company, Laurent and Igor Chervet manage a team of more than 38 people in high season.


If Laurent takes care more of the administration and upkeep of the house, Igor brings the kitchen to life alongside the sous chef, Serge Dreneaux.
On the side of the room, under the direction of Mr. Jean-Marc Zulliger, the service team of a dozen people takes care of the well-being of customers.
During the beautiful spring days and until autumn, our self-service, La Cambuse, au bord du lac, directed by Angie, welcomes walkers in search of peace, drinks and food.
The cellar is managed by Laurent and Christophe Dupasquier, winemaker and now winemaker from Praz. With his oenology diploma, he welcomes the cellaring and vinification of Bel-Air wines in a new state-of-the-art cellar inaugurated in 2017. 
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History

Over a Century of Loyalty in the Service of Our Guests


In September 1900, Jean Chervet, from an old family of Bas-Vully, obtained permission from the Canton of Fribourg to transform the former family tannery into a restaurant, which he named Bel-Air.

Ideally located in the heart of Vully, with direct access to the pier and the ferry lines, it did not take long for numerous tourists to arrive and relax by the water.

The hotel business developed in the second generation with Max Chervet during World War I, responding to the demand for rooms for officers. A military clientele that remained loyal for many years.

Alfred Chervet, representing the third generation, paved the way for Bel-Air wines. Since the family had always owned its own vineyard plots, the natural progression was to produce its own wine.

Roland Chervet, fourth generation, inheriting a nearly century-old legacy, preserved the family spirit and character of the business while taking it even further, driving renovations and expansions.

In January 2019, he passed the reins of the business to his sons, Laurent and Igor Chervet, representing the fifth generation. After three years of collaboration, Igor decided to leave the business, which is now run by Laurent and his wife, Natalija.

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Our team

At the head of the company, Laurent and Natalija Chervet manage a team of over 45 people during the high season, from May to the end of September.

The kitchen comes to life thanks to four chefs and six kitchen assistants.

On the service side, a team of about a dozen staff members ensures the well-being of our guests.

On beautiful spring days and throughout autumn, our self-service restaurant La Cambuse, located by the lake, welcomes walkers seeking tranquility, drinks, and food under the shade of century-old trees.

The wine cellar is managed by Laurent and Christophe Dupasquier, a winemaker and now cellar master from Praz. With his oenology diploma, he oversees the storage and vinification of Bel-Air wines in a state-of-the-art winery, inaugurated in 2017.

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