Discover our Glion Campus which is our flagship and practical learning center. The campus is located in the hills above Montreux, offering panoramic views of Lake Geneva and the Alps.
Our Bachelor’s students spend their first semester here for Practical Arts. Join us on our tour in this boutique hotel environment.
Go directly to the section that interests you:
00:00 Welcome to Glion
00:43 Skyline Bar & Skyline Restaurant
01:08 Le Bellevue Restaurant
4:16 Career & Internship
07:10 Accommodations
07:34 Club Restaurant
07:50 Student Life on Campus
09:25 Fresh Restaurant
Watch here the Bachelor’s Student Journey:
Interested in studying at Glion? Simply share your details here: and one of our dedicated Education Counselors will be in touch.
See more videos like this on our Glioncast YouTube channel:
Discover other videos:
*
*
*
Related blog articles:
*
*
*
Follow Glion:
* Facebook:
* Twitter:
* Instagram:
* LinkedIn:
Welcome to Glion! My name is Ruben and I am pleased to show you our campus today.
Glion Campus is both our flagship and practical learning center. On this campus, we welcome about 350 students including our Bachelor’s students during their first semester which is a practical arts semester and some of our Master’s students.
In this boutique hotel environment, our students experience the most sophisticated elements of hospitality and fine dining, as well as our unique Glion Spirit. Please, follow me.
On Glion Campus, you will find 16 classrooms and 4 food and beverage outlets ran by students. At the Skyline Bar, our students learn about the service processes and the products, they identify ingredients, estimate the cost, work on bar menus, and welcome internal and external guests from Monday to Friday. In the Skyline Restaurant, our students learn about service and cooking, thanks to the two live cooking stations we have. You will find a full variety of homemade food, including vegetarian and gluten-free options.
Now, we are in the Bellevue, the historical place in Glion. Here, in 1962, the Glion Institute of Higher Education was founded in the former Hotel Bellevue. Today, the Bellevue is a fine dining restaurant renowned in Switzerland. In the Bellevue, our students will work at the bar, create a cocktail, and promote it to a prestigious clientele. They will learn how to dress a table, how to welcome the guests, how to serve them, and most of all, how to anticipate their needs. And this, thanks to their professional instructors such as Chantal Wittmann, Meilleur Ouvrier de France Maître d’hôtel, Service et Arts de la Table.
Hello Chantal.
Hello Ruben.
Chantal, I do have a few questions for you.
With pleasure.
First of all, tell us a bit about yourself and the Bellevue, please?
Yes, so my name is Chantal Wittmann. I am the manager of the gastronomic restaurant Le Bellevue. I’m French and I have been here for three years now working in this wonderful place which is the Bellevue with an amazing view on the lake and on the mountains.
So, what is a nice table?
For me, a nice table is a table which invites you to sit down. To me, it should be clear, simple, and elegant.
So, talking about table, we have to talk about service. What is an excellent service?
To me, an excellent service is a service you don’t even notice. It means that you’re here, you’re there, and then you disappear.
Wow! And, can our students provide such a gold standard service?
Yes! I’m very proud of our students because actually in two-weeks they are providing a service in excellence with the assistance of the instructors.
Great, thank you very much, Chantal.
You’re very welcome Ruben.
In the Bellevue, our students will also learn how professional chefs run a real gastronomic kitchen. Afterward, they will leave for Paris and spend two-weeks at the École Ducasse to discover more about the culinary arts. Here, students gain hands-on skills while under the supervision of great chefs including several winners of the world-renowned Meilleur Ouvrier de France award. Let me introduce you to one of our top chefs, Chef Alessandria.
Hello.
Hello Chef. Chef, tell us a bit about you and your professional experience, please?
I worked in catering basically for 20 years now. I did a lot of competitions, I love the challenge and that’s why in 2017 I did the Catering World Cup in Lyon, France. I won for Switzerland, so it was a great experience.