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

More than a hundred years of loyalty serving our customers

It was in September 1900 that Jean Chervet, from an old family from Bas-Vully, obtained authorization from the canton of Friborg to transform the old family tannery into a restaurant which he then named "Bel-Air ".

Ideally located in the heart of Vully, with direct access to the landing stage for scheduled boats, it did not take long for many tourists to disembark to relax at the water's edge.

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 military clientele who will remain loyal for many years.

Alfred Chervet, the third generation, leads the way with Bel-Air wines. The family has always had its own plots of vines, so the logical next step was to vinify its own wine.

Roland Chervet, fourth generation, enjoying almost a century-old history, has managed to keep the spirit and family character of the company to propel it even further, pushing for renovations and developments. It was in January 2019 that he handed over the reins of the company to his sons, Laurent and Igor Chervet. After 3 years of collaboration, Igor decided to leave the company and management of the establishment passed to 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 more than 45 people in high season, from May to the end of September.

Renowned chef Pierre Richez brings the kitchen to life with his 4 cooks and 8 kitchen assistants.

On the side of the room, the service team of a dozen people takes care of the well-being of customers.

On beautiful spring days and until autumn, our self-service, La Cambuse, on the edge of the lake, welcomes walkers looking for peace and quiet, drinks and food and our second restaurant, Restolac, with around a hundred seats. , delights customers looking for a light, summery menu, in the shade of century-old trees.

The cellar is managed by Laurent and Christophe Dupasquier, winemaker and now winemaker of Praz. With his oenologist diploma, he hosts the cellaring and vinification of Bel-Air wines in a new state-of-the-art cellar inaugurated in 2017.

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