Médusa, the Mediterranean on Lake Geneva
While Medusa’s serpentine hair and petrifying gaze make her a terrifying creature, the Medusa we meet today is gentle and full of surprises. Set in the colors of his native Greece, with wooden furniture and subdued lighting, the chef invites us to sample his creative cuisine beyond the Hellenic borders. On the menu: aperitifs, starters to share and dishes from the land, sea or garden. We’re off on a journey around the Mediterranean and the Middle East.
The Mediterranean, synonymous with sharing
Let’s start on the land side with two starters to share. First: smoked feta accompanied by Padrón pimentos and grilled cebettes. The perfect balance of flavors makes this dish neither too spicy nor too mild. The blend of spices enhances the taste of the feta, while the cooking juices tingle the tip of your lips, leaving room for the rest of the flavors. Then it’s on to the beef cheek croquettes on a bed of tomato jam. A sweet and savory pairing that takes its place at the start of this promising meal. Coated in a crunchy mixture emanating aromas of cinnamon and other spices, the beef cheek melts in the mouth in contrast to the crunch. Plunged into a tomato jam, a little too shy on tomatoes, the sugar adds a lot of sweetness to this second starter.
Let’s continue our meal on the garden side for me, and on the sea side for my guest, who enjoys the squid and squid ink. On my plate, a mix from the vegetable garden: purslane, tomatoes, cucumbers and red onions. Add to this carob croutons and 15-month-aged feta, and you’ve got a dish that’s sure to surprise. Rarely used, carob has a cocoa-like taste that sweetens the seasoning of the purslane salad. As for feta cheese, simply entitled “ewe’s milk cheese” on the menu, it’s a real discovery… Its melt-in-the-mouth yet very firm texture and familiar taste made me wonder about cheese. A simple dish, but justified by its unusual flavors.
Flavors from the Orient and the Mediterranean
Let’s not forget the desserts! One suggestion piqued our curiosity: knafeh. A cheese dessert of Turkish origin. Although it looks like an oriental pastry because of the angel hair that surrounds it, it’s a heart of unsalted mozzarella that stretches at the first touch of a spoon. A special dessert that probably won’t be to everyone’s taste, but whose originality adds the finishing touch to this journey. And although spring is just around the corner, you can get a head start by enjoying sunny dishes at Médusa, before the terrace opens.
