When a Michelin-starred chef opens the doors to his home
Sola Switzerland × Michelin-starred chef: A dinner with us at our country house
Paul Sekerka – Sincere, personal, authentic
He is one of those chefs who understand gastronomy not just as a craft, but also as an interplay of emotion, atmosphere, and connection with guests. After many years in Parisian professional kitchens, where he headed the Michelin-starred restaurant Ze Kitchen Galerie, he decided to launch a project that is close to his heart: "Dinner at our place in the countryside."
Together with his wife, he opens the doors to his home and invites guests to a shared table. Not to a traditional restaurant, but to a place where cooking is done with respect for the ingredients, the people, and the moment. Every dinner is an intimate gathering where culinary art, seasonality, and the feeling of home merge seamlessly.
When the country house is transformed into accommodation for guests
The idea of hosting dinner parties at their home didn't originate as a concept, but rather arose naturally from their lives. Lucia and Paul had always been accustomed to being creative together – organizing cooking workshops and various events where each has their own role. After the birth of their son, their dynamic shifted, and joint projects took a backseat. It was precisely at this point that Paul had the idea of returning home – creating a space where they could be together again and do what they love. Now, each dinner party is a completely new creation – from preparing the terrace, the room, and the country house itself, which transforms for one evening from a family retreat into a place where they welcome guests.
Menu based on season and producers
The menu was created as always – depending on what the season and the local farms had to offer. The chef called the farmers and together they put together the dishes that ultimately ended up on the guests' plates.
Spring was reflected in every course – through lamb, wild garlic, sorrel, spinach, young carrots, radishes, spring onions, rhubarb, asparagus, and leeks. Paul doesn't strive for ostentatious luxury. He values simple ingredients of the highest quality.
A table where every detail has its place
The foundation of the table setting was beige plates – simple, timeless, and ideal for showcasing the food. Lucia also wanted to incorporate a touch of playfulness and informality into the table setting, perfectly suited to a country house style. Therefore, she complemented the beige with bowls and cups in pastel shades – green, pink, or violet – as well as the minimalist Faro cutlery. The result was a table that appeared light, natural, and vibrant, without sacrificing elegance.
A return that made sense
“Returning to the country house was the right decision,” they agreed. But even if they can perfectly prepare the space, the food, and the atmosphere, ultimately the guests always determine the outcome – their mood, their energy, and the moment they arrive. “This time, everything just fell into place. The energy we put into the evening came back to us, and despite the physical exertion, a feeling of lightness and peace remained within us.”
Joy as the most important ingredient
For an evening to be a success, a beautiful room, good food, or a perfectly set table aren't enough. It must be filled with joy—joy in what someone has grown themselves, in honest ingredients, in the cooking, in the eating, in the hospitality, and in the togetherness itself. Both Paul and Lucia believe that the food and the atmosphere reflect how they were created. "If they lack spontaneity, humanity, and genuine joy, not even the most beautiful presentation can save them."
