Before Ettore Moliteo sits down for the interview, he lets his menu speak first. At Chenot Palace, the meal often starts with dessert – like today’s subtly sweet tapioca pudding with coconut panna cotta and blueberry compote. Prior to joining Chenot four years ago, he worked at a Michelin-starred vegetarian restaurant in Italy, preparing him well for this demanding and rewarding role.
Guests at Chenot Palace consume just 850 calories per day during their typical one-week stay. It’s not a lot, but it leaves room for creativity in the hands of a seasoned chef like Moliteo. “By now, I can almost instinctively tell when a dish has reached its calorie limit,” he says. “Our team of nutritionists here in Weggis provides the final confirmation.”
As he speaks, the second course – a rocket salad with fresh strawberries and a tangy berry dressing – is served. The biggest challenge? Minimising salt.
Under the Chenot Method®, only one gram per person per day is permitted. “How we perceive saltiness is largely a matter of habit,” Moliteo explains. “After three, maybe four days, the palate adjusts. You become more sensitive to a product’s natural flavor and no longer depend on salt for enjoyment.”
Instead of crystalline salt, Moliteo uses naturally salty vegetables. He pairs them with polenta cakes and a Mediterranean mix of slow-cooked tomatoes and onions, garnished with a few Taggiasca olives.
With salt so drastically reduced, the natural flavor of each ingredient becomes central. That’s why the Chenot kitchen prioritizes seasonal, organic ingredients sourced within a 50-kilometer radius whenever possible.
“When food travels long distances, it loses not only culinary quality but also its energetic value,” Moliteo emphasizes.
Alongside naturally salty ingredients, Moliteo has a soft spot for earthy produce like celeriac. He slices it thinly and cooks it gently before serving it as a firm “carpaccio” atop a barley ragout with two types of pesto – one made with mizuna (a peppery Japanese green) and hazelnuts, the other with basil and peanuts.
His preparation methods all embrace quick cooking times, high humidity, and low temperatures to preserve as many nutrients as possible and minimize the formation of AGEs (advanced glycation end-products), which are linked to ageing and various degenerative diseases.
Moliteo shares his culinary philosophy in weekly cooking classes at the Chenot Palace. Despite the necessary “reset” effect that excludes salt, white flour, and all animal products, his goal is always to delight and entertain his guests. Spices like cinnamon, star anise, and cumin play a role, as does his passion for texture.
“When I create a dish, I always make sure there are three distinct textures on the plate,” he says. “Breaking up the calories into three courses also helps keep things interesting at the table.”
Learn more about the Chenot Diet.
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