Duo at the bistro
It’s just a few kilometers from Geneva that the two partners choose to put down their knives and corkscrews. After a number of minor professional ups and downs, sommelier Pierre Lelièvre and chef Benjamin Breton finally found the gourmet landmark of their dreams. Armed with patience, the duo spent a long time looking for a business to take over before falling under its spell. Now they’ve done it! With a little luck and a lot of perseverance, they found the rare gem on the village square in Lucinges. And what a gem it is! With a bistro and a gastro under the same roof, the tandem has all the ingredients to make this charming Haute-Savoie village a must-visit gourmet destination.
Edouard Amoiel
A winding road
Their paths crossed at Fiskebar, the Nordic-inspired restaurant at the Ritz-Carlton in Geneva. Pierre Lelievre ran the dining room of this atypical establishment with a master’s hand, and spotted the potential of young prodigy Benjamin Breton, who was exploding at the Bottle Brothers. After obtaining the approval of hotel management, he brought him into the kitchen at Fiskebar.
The adventure begins for the future duo, and the osmosis between the world of the dining room and the world of the ovens works like a charm. Pierre left the Nordic ship to take over the liner Duchessa, before it ran aground a few years later. As for Benjamin, he wins a Michelin star before also leaving the hotel in June 2020. Without ever losing sight of each other, they know their paths will cross again.
Edouard Amoiel
Bench & Berkel
With its church, town hall, bakery and Saturday market, Lucinges is a charming little village of 1,600 inhabitants, just 20 minutes from Geneva. Nestling in the main square,
On the stove side, Benjamin Breton (re)takes pleasure in cooking, and it shows on the plate. A series of heirloom tomatoes open the bistro ball, accompanied by roasted octopus, lightly caramelized by grilling, and enhanced by a harissa of peppers. Wonderful! Next up, a bistro classic in all its splendor: leek vinaigrette paired with a smoked fera. A perfect match between the vegetable’s vegetal nature and the fish’s lake side.
Edouard Amoiel
A real favorite is the pigeon au sang from Miéral, with its intense wild black pepper jus. The mastery of products, cooking and seasoning is beyond reproach.
With their sharp palace culture, the two partners give the impression of having taken possession of the premises for years. The same is true of the dining room, where Pierre Lelièvre has a keen eye for detail. It’s hard not to mention the extensive wine list, which will delight lovers of natural beverages. It’s a pity that the City of Calvin didn’t manage to keep these two young talents with their growing potential. Let’s wish them good luck and dazzling success! Believe me, they richly deserve it…
