Yeast evolution
Ludovico Rolandi is the new face in the kitchens of Carouge’s Yeast restaurant. Look out for yet another talent to be discovered in the heart of the Sardinian city!
Long in the shadow of Freddy Garanjoud before his departure to work alongside sommelier Lionel Schneider, chef Ludovico Rolandi officially takes over the Yeast kitchen. With brio and passion, while imposing his style, this young chef maintains the house’s gastronomic philosophy with technically accomplished and culinarily generous dishes. Bérangère and Bertrand Lutaud, the owners of the restaurant (who, incidentally, are also accompanying their former chef in his new venture), quickly sensed the potential of this young prodigy of Italian origin. Gourmet immersion at 64 rue Ancienne, where life is truly good.
San Sebastián
The yellow wooden tables are still there. The stills that serve as wine decanters still sit discreetly on the shelf behind the counter. The collection of books on cooking and sommellerie is still leaning against the slate with its gourmet titles written in chalk. It’s a good feeling to know that nothing has changed… or almost nothing. It’s in the midst of the bubbling pots that the magic happens and the new chef is able to express his gastronomic potential… Ludovico Rolandi has been patient. Even if life has been kind to him, it’s high time to showcase his talent!
Despite his young age, this chef with the physique of a marathon runner already has a wealth of experience under his belt. After a stint behind the stoves of the double Michelin-starred Mugaritz restaurant in San Sebastian, he moved on to a series of London establishments, ranging from bistro to Chinese gastro, before settling in the Bernese Oberland. He arrives in Geneva in 2022 with the firm intention of showing what a chef’s hat he wears. Berengère and Bertrand Lutaud, the inseparable couple who own the space, spotted the young talent and are already imagining the story to come.
“Squidotto
Passionate about natural wines, Ludovic Rolandi concentrates exclusively on the plate and doesn’t appreciate the frills lurking around gastronomy. With lightly sautéed oyster mushrooms and roasted pine nuts, the chef hits the note of gustatory sensitivity and goes straight to the heart of the matter with an exceptional mushroom dashi. A sublime introduction! The gourmet sequence continues with a magnificent squid risotto, accompanied by oysters, sprinkled with grated lemon and enhanced by a succulent squid ink reduction. An iodized, lemony invention of beauty! Let’s stay in the marine universe with a sole (to share) topped with a beurre blanc revisited with oxidized Chinese wine.
There’s no doubt that Ludovico Rolandi enchants us with his originality and culinary creativity. In keeping with the restaurant’s gastronomic philosophy, the chef can freely express his talent. We look forward to returning to this restaurant, which continues to delight the palates of seasoned gourmets.
Yeast, 64 rue Ancienne, 1227 Carouge. Tel: 022 342 37 61
