Hotel Restaurant Cave Bel-Air - History
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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.

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. 

History



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.

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.