Born in August 1954 in Le Noirmont to parents who were both bakers and confectioners, Georges Wenger had an early introduction into the world of gastronomy.
In 1971, he began his apprenticeship as a cook, followed by work in Germany, England, France – at Alain Senderens restaurant Archestrate in Paris – and several places in Switzerland, in particular restaurant Stucki in Basel, with chef Hans Stucki.
Ten years later, in 1981, Georges purchased Hotel de la Gare in Le Noirmont with his wife Andrea. In 1985, Hotel de la Gare, now The Georges Wenger, won the Jacques Lacombe trophy. In 1986 it became a member of Les Grandes Tables de Suisse and in 1991 it was given the Gault Millau’s Golden Key.
Chef Wenger himself was named The Gault Millau chef of the year in 1997 and in 1998, he and The Georges Wenger became members of Relais & Châteaux – Relais Gourmand.
Today, Georges celebrates his restaurant’s 18 Gault Millau points and 2 Michelin stars, which serves cuisine inspired by the traditions and products of the Jura region.
Chef Wenger is also author of “Les Saisons de la Terre jurassienne” – translated from the German title “Kulinarische Jahreszeiten im Jura” – a 250 page book with 120 recipes covering the Jurassien.
What was your most moving culinary experience?
Discovering the extraordinarily diverse range of ingredients available in the market halls in Paris: a wealth of freshness and variety.
Your best piece of advice for amateur chefs?
Choose local produce to guarantee authenticity and freshness.Dress your dishes simply so that you don’t feel overwhelmed when you come to serve.Select your wines first, and then build your menu around them.
- 2 Michelin Stars
- 18 Gault Millau Points
2, rue de la Gare
+ 41 (0)32 957 66 33