It was at the Hôtel Victoria in Glion, nestled in the Hauts de Montreux, that the Bailliage of Pays de Vaud had the honour and great pleasure of enjoying a wonderful hunting dinner, in the company of two prestigious personalities: Anton Mosimann, Grand Officier Maître Rôtisseur, Chef to the Royals, and Toni Mittermair, Grand Officier Maître Restaurateur, the owner and the soul of the Hôtel Victoria.

Anton Mosimann, Chef to the Royals
Five consecutive British Prime Ministers, from Margaret Thatcher to David Cameron, as well as four generations of the Royal Family have all enjoyed the cuisine of Chef Anton Mosimann. Originally from Solothurn, Switzerland, he was awarded the Order of the British Empire and has catered many royal events. Having attended on the Queen of England for decades, not to mention UK high society and celebrities, he was responsible for the dinners served at the weddings of Prince William and Kate Middleton and Prince Harry and Meghan.

Anton Mosimann has worked with the Troisgros brothers and Paul Bocuse, at palaces around the world, as well as at the Swiss Pavilion for Expo 67 in Montreal and Expo 70 in Osaka and, of course, at the Montreux Palace Hotel, one of his favourite hotels in Switzerland, with its stunning views of the lake and the mountains.

Today, Anton Mosimann lives in Territet, near Glion. He has written about thirty cookery books and been awarded countless prizes around the world. He also founded the “Mosimann Academy” in London and an annex of the César Ritz College in Le Bouveret, Switzerland, houses the “Mosimann Collection”, a museum of food-related exhibits and mementos.

Toni Mittermair and the history of the Hôtel Victoria
This hotel was built in 1869, when it was called Hôtel du Midi, before being renamed Hôtel Victoria a few years later by its second owner, Madeleine Müller, daughter of a porcelain manufacturer based in Langenthal. It was restored in the 1890s by Louis Maillard, who specialised in hotel architecture. The hotel has had five owners and been through many transformations throughout its history. It has survived two wars, as well as periods of crippling recession.

Fifty-five years ago, a young globe-trotting chef, Toni Mittermair, arrived in Switzerland at the Victoria in Glion and never left! As the hotel’s owner, he has done his utmost to keep it thriving. Pouring their heart and soul into it, working unquestioningly and tirelessly, he and his wife Barbara have managed to keep the dream alive and carry on this wonderful story. Their attention to detail, their commitment to ensuring the satisfaction of every single guest, their personality and their warmth make staying in this unique setting a real pleasure. In Madame and Monsieur Mittermair’s own words: “clients don’t come to the hotel, they come to our home!”

Dominique Koeppel, Bailli, and Henri Rollier, Vice-Chargé de Presse

Photos by: Henri Rollier, Vice-Chargé de Presse
Copyright: Bailliage of Pays de Vaud