A spicy tale
Over the years, Eaux-Vives has become a veritable culinary melting pot, and has taken a considerable gastronomic turn for the better. Still a culinary no-man’s-land 10 years ago, the neighborhood on the left bank of Lake Geneva is now booming and never ceases to surprise. What an evolution! From Michelin-starred transalpine restaurants, to Peruvian canteens for expatriates, to festive contemporary Indian eateries, it’s hard not to find what you’re looking for.
Edouard Amoiel
Travel, travel
The latest arrival, and not the least, is chef Nasser Jeffane, who is opening his own restaurant. After working alongside chef Thierry Marx in Paris, at the Mandarin Oriental hotel in Geneva, behind the stoves of the Kasbar restaurant and overseeing the pots and pans of the Inda-bar, this talented chef is finally flying solo. With Attar, he offers a choice alternative to the classics of Moroccan cuisine. In the blink of an eye, we’re transported to the Silk Road with his subtle, spicy cuisine. Behind the glassed-in kitchen overlooking a warmly-colored dining room reminiscent of the ochre city of Marrakech, the ambiance invites us to travel, while retaining a contemporary feel.
In terms of cuisine, it’s a festival that opens the way to the great gastronomic country of Morocco and beyond. Combining traditional knowledge with modern ambitions, Nasser Jeffane juggles the two worlds wonderfully. It’s hard not to be seduced by the divine poultry pastilla, with roasted almonds flavored with cinnamon, greedy and crunchy at the same time, or by the magnificent interpretation of kebbe nayeh, a lightly spiced beef tartar, presented in an unusual way in a marrow bone. The lamb shoulder mechoui with nine spices, cooked overnight, is shared among passionate friends. The meat, which comes apart with a flick of the fork, is accompanied by potatoes and mint chutney; it’s hard to resist this exceptional tasting experience.
Edouard Amoiel
Couscous
For a first, the restaurant in Attar lives up to its spicy, fragrant promise. Nasser Jeffane and his team undoubtedly have a bright future ahead of them. While we wait to see a few tajines and the emblematic couscous on the menu one day, let’s wish them a long and happy journey through the meanders of the French-speaking restaurant scene.
