Odéon: Hymn to the Bistro
Often dictated by social networks, culinary fashions come and go. Today, the trend is towards Instagrammable avocado toast, Iceberg lettuces in a bag in an aseptic Caesar salad, or ceviches that are irrevocably mocked by restaurateurs unaware of how to prepare the traditional “leche de tigre”. Bistros are coping with these culinary ups and downs as best they can, while maintaining a gastronomic focus on generosity. And that’s a good thing! Restaurant Odéon belongs to this category of establishments that give life to a cuisine, even if it appears less trendy than a poke bawl. Is the bistro an old gastronomic vestige belonging to a distant memory? Not at all! More than ever, this group of restaurateurs represents a cuisine that’s been worked on, not assembled, and of which L’Odéon is a worthy ambassador.
The first bite of an escargot raviole sends shivers down your spine. Yes, it’s a creamy dish, yes, it’s an unctuous starter, yes, it’s the work of a skilled chef who cut his teeth working alongside Philippe Chevrier at prestigious establishments such as Domaine de Châteauvieux. We’re delighted with the first boletus mushrooms, simply served as a fricassee with a soft-boiled egg, all perfectly seasoned. Titles are in keeping with the bistro concept: mitonnée de pot au feu à la truffe d’été, terrine de campagne, filet de dorade en papillote, brochettes d’araignée de porc or cuisses de grenouille et tartare. The inevitable quenelle de brochet (pike quenelle) has yet to appear on this mid-summer/mid-autumn menu. Can’t wait!
In terms of decor, wood takes pride of place in a troquet-style setting. The boulevard de Saint-Georges is a great place to live! Let us guide you to number 60 and succumb to the siren song of the Odéon.
Odéon, 60 boulevard Saint-Georges, 1205 Geneva. 022 328 55 98
