Tamara Hussian awakens Anouch
Tamara Hussian, returns to our gastronomic universe to our great delight. For this new culinary opus, the former chef of Bleu Nuit moves up a gear. Long a wanderer not far from Geneva, she recently moved into a new space dedicated to gastronomy and art. A gallery in her image, luminous and benevolent. We thought she’d left forever… destined for lands other than Geneva. Did she shun the city of Calvin? Certainly not, for here she is again! Today, in the heart of the banking district, she is launching the Anouch restaurant.
Bistro, gastro or brasserie?
In a spirit of gastronomic communion, allowing diners to converse between mouthfuls, a long wooden table takes pride of place in the middle of the room. In this space bathed in light on this mild spring evening, the other tables (in darker wood) are set without tablecloths. Even if the characteristics of a modern restaurant do not impose this obligation, wouldn’t this distinctive sign of elegance bring more warmth and intimacy to the evening service? Where are we, anyway? In an arty bistro? A shy gastro? A brasserie for pre-show diners? Without wishing to differentiate the place into distinct parts, Anouch’s first interpretation is not the clearest. Should it be? The question remains open…
Before turning our attention to the gastronomic chapter, it’s impossible not to admire the extraordinary Wine Bible, a veritable benchmark for fine bottles, filled with fine appellations that can easily rival those of the cellars of Geneva’s great institutions. Also back on Swiss soil after many professional trips around the world, sommelier and director Kamonchat Waiyakan is once again shining a spotlight on a clientele thirsty for discovery.
Beef chuck vs. Arctic char
There is no menu, only menus. The hallmark of a new era of cooks advocating constant creative renewal, control over food waste and greater control over cost management. The menu titles are designed to be simple, with products linked to micro-seasonality. Radish salad and fresh goat’s cheese alternate with a homemade terrine and pickles. Efficient. Beef chuck with buttered spinach competes with Arctic char confit and glazed fennel. Insightful. Chocolate ganache with olive oil and fleur de sel competes with orange blossom crème brulée. Contrasting.
Tamara Hussian is writing the first lines of her new gastronomic chapter with a healthy dose of comfort, just like the place in which she has decided to express herself and make her mark. Knowing her talent, we’re delighted to see her fully exercise her creativity without limits or restraint.
