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The general director, Fabrice Mercier justifies<br />
the choice of his chef. “I saw around thirty<br />
candidates for the Shamwari, our gourmet<br />
restaurant, renowned candidates, some starred…<br />
and then finally Emmanuel Ollivier<br />
who had nothing to prove, if it wasn’t the ability<br />
to take on some responsibility. His career<br />
was impressive: famous kitchens under great<br />
chefs in France and in England, one example,<br />
and not an insignificant one, being: the<br />
Gavroche in London. So I asked him to win<br />
me over. Every one of his dishes showed that<br />
he knew how to go back to a pure simple<br />
authentic style, to create real culinary pleasure<br />
that was sensual yet refined. Emmanuel<br />
Ollivier might go back to simple values but<br />
at the same time takes them to new heights.”<br />
Such cuisine is in harmony with the setting<br />
and the spirit of the Jiva Hill, its superb location,<br />
refined universe, which is liberated from<br />
the formalism thanks to the country surroundings.<br />
The hotel’s open plan concept, its<br />
spread out lodges, galleries and alleyways,<br />
tend to remove the constraints linked to a<br />
hotel of this category. Here, at certain times,<br />
without disregarding a certain basic dress<br />
code, one is not out of place walking around<br />
in golf gear or even in a dressing gown having<br />
just left the spa.<br />
“Our clients come to the Jiva Hill, not for a<br />
hotel but for the Jiva Hill in itself,” Fabrice<br />
Mercier remarks. “In the middle of nature,<br />
only a few minutes from Geneva, they are looking<br />
for a country setting, the neighboring<br />
Jura, the incomparable luxury, the suites with<br />
garden and Jacuzzi, the sumptuous restaurant…<br />
all of which is completed by an<br />
ensemble of unique activities.”<br />
Jiva Hill Park Hôtel<br />
Route d’Harée<br />
01170 Crozet - France<br />
Tel: +33 (0)4 50 <strong>28</strong> 48 48<br />
www.jivahill.com<br />
Robert Sirdey