JULIEN ROQUES: RIGOR AT SUSURU

Chronicle

JULIEN ROQUES: RIGOR AT SUSURU

Edouard Amoiel

Edouard Amoiel

09 octobre 2019

Say goodbye to cocktails and hello to Ramens. A change of style for this catering professional who knows how to do it right.

CHAPEAU

We left Julien Roques, hat still screwed on his head, as manager of the famous Bottle Brothers on rue Henri Blanvalet in Les Eaux-Vives. Now we find him back on rue du Stand, at the helm of the trendy ramen restaurant Susuru. Happy as ever, Julien Roques is off to a slightly less nocturnal adventure, but one that suits him just fine © Nicolas Schopfer

RIGOUR

This former banker, who moved into the restaurant business a long time ago, has a professional eye. He’s a boss who’s always on the ball, who knows how to (re)guide a team and push them towards excellence, a requirement he also imposes on himself every day. Rest assured, Julien Roques doesn’t feel the need to apply the formatted rules of haute gastronomy to his daily routine. Nevertheless, he remains meticulous and precise with his guests. Nicolas Schopfer

BINÔME

“I was immediately seduced by the place and the cuisine. Susuru’s potential is immense”. On the stove side, chef Alexandre Stocker, a former chef at Epicentre, has a lot of fun with dressings and concentrates on flavours. The pairing he forms with Julien Roques allows the latter to concentrate on a room in perpetual motion, on the choice of natural wines, beer and certain sakes. The MiFood MiRaisin tandem of Christophe and Barbara, experts in the field, find bottles to match the strength and depth of the broths, while food and sake pairings are entrusted to Passeur de Vins. Ramens have become a must, and have a bright future in the city of Calvin. “A new environment in which Julien Roques feels very happy”.

SUSURU
Alexandre Stocker
35 rue du Stand, 1204 Genève
https://www.susuru-ramen.ch
022 436 88 35

Chronique - Portrait - Opinion - Interview

DERNIERS ARTICLES

Jonas Bolle: Calm and Passion
Portrait
Portrait

Jonas Bolle: Calm and Passion

At Café de l’Amitié, Jonas Bolle talks about his journey with pride and clarity. The restaurant has been open for nearly six months, and the young chef opens up about his doubts, his instincts, and the joy of bringing to life a place that reflects who he is.

Olav Spirig celebrates Yume’s first anniversary
Portrait
Portrait

Olav Spirig celebrates Yume's first anniversary

It’s only a matter of days before Yume Dumpling Bar celebrates its first anniversary. It’s been an eventful year for Olav Spirig, its founder, marked by the excitement of the early days and the inevitable adjustments that come with running a new establishment.

Here at Home, Special Fall Evenings
Chronicle
Chronicle

Here at Home, Special Fall Evenings

In Megève, Sonia and Julien Gatillon welcome us into the cozy atmosphere of their chalet. Over an exceptional game-based menu, the joy of reuniting blends with the pleasure of precise and generous cuisine.