At Coin Coin, the weekend is shaping up to be a wild one

Chronicle

Geneva Geneva

At Coin Coin, the weekend is shaping up to be a wild one

Edouard Amoiel

Edouard Amoiel

02 novembre 2026

The Coin Coin restaurant is launching its “Déjeuners canailles” on Saturdays and Sundays at noon. The first classic dish to be prepared by Chef Livio: roast chicken, served in a variety of ways over four weekends.

The weekend roast chicken has a bright future ahead of it. At Coin Coin, it kicks off the “Déjeuners canailles,” a new menu concept designed for Saturday and Sunday lunchtimes. The idea: choose a classic dish and explore it through various preparations over four weekends in November.

Rustic Cuisine

With Chef Livio Paroldi at the helm, the restaurant aims to champion a “canailles” style of cooking—nostalgic and convivial—that prioritizes both the quality of ingredients and affordability. It’s a way to give weekend lunches a unique identity, now that the restaurant welcomes guests seven days a week.

For this first series, Coin Coin will offer its take on roast chicken. Another classic dish could then take center stage during the four weekends leading up to the December holidays. It’s the perfect way to establish a new dining ritual.

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