On Friday, October 21st, Noon, I arrive at Jiva Hill to discover like the other ones invited from the regional and national press, the new chef of the house. During a very nice apéritif in the bar of the hotel, we meet “Emmanuel Ollivier”, around a glass and some housemade appetizers.

He thus tells us his taking of function since a month ago, and his deep enjoyment to take over the fates of this magnificent place.

The chef Emmanuel Ollivier

At only 30 years, this promising talent returns in France having managed the restaurant of the very prestigious Longueville Manor (5 *) in Jersey and gone through training with Pierre Kofmann and Michel Roux Junior, both distinguished by two macaroons in the Guide Michelin.
A return to basics for this journey lover, left for England to learn English in order to cook on cruise ships, before changing course, motivated by the meeting of the big chefs who perfected his formation.

We sit down to eat and discover finally the level of this young talented chef and… it is a delight!! From a dish to the other one, the originalities follow on, the cookings are exact, that it involve fishes or meats, everything is perfect. We smell an Epicurean under the fur hat of the chef and a deep love for the simple and pleasant-tasting cooking of the old culinary traditions.

A certain talent, a magic environment in the middle of the nature and the mountains, we do not need more to wish to stay and to continue our gustative journey. A particularly completed dessert and we stop our degustation with the regret not being able to stay but we shall return to “Shamwari”!!!