The night is theirs…
This is not the first time that chef Florian Le Bouhec has expanded his activities on Geneva soil. After an attempt alongside Marc Popper at the Bombar in 2019, the instigator of Bologna is back for a second venture. Together with talented young chef Mathias Fréré, he aims to revive the Rue du Vieux Billard institution. A well-considered gamble for the creator of celery risotto, pan-fried foie gras, black truffles and jus court, who continues his gastronomic journey with as much conviction as passion. Without ever sacrificing the good for the beautiful, and while retaining a noble and valiant notion of service, Florian Le Bouhec rolls up the sleeves of his kitchen jacket and sets out to conquer a slightly more nocturnal but still devilishly gourmet vision of gastronomy.
Edouard Amoiel
Elaborate simplicity
While adding a touch of freshness, the new Bleu Nuit duo made sure to maintain the sobriety of the premises. The kitchen is now partially open, allowing diners a glimpse of the pass. It’s a trendy concept, adopted by many restaurateurs, which gives a clear view of the kitchen. Concealed behind a long bar, a string of fridges hold the precious bottles which, once opened, promote a convivial atmosphere around a good glass while enjoying gourmet and elaborate dishes. At Bleu Nuit, the culinary spirit is one of relaxed sharing. Simplicity takes precedence over complexity. But be warned: we’re talking about simplicity that’s elaborate, well thought-out and devilishly sharp, the kind that goes straight to the heart without any detours.
Behind his counter, chef Mathias Fréré can hardly hide his smile. His jovial expression says a lot about the mood in the restaurant. In the dining room, Marion Le Pen delivers attentive, thoughtful and conscientious service. The wine list is under development, but already boasts a fine selection of bottles. With peas, ricotta, basil and crunchy fried purple artichokes, the dishes follow one another at a soothing, calming pace. A fine start to the meal, followed by smoked eggplant, sardines and tahini. An appealing vegetal sequence precedes a white tuna escorted by broad beans and an egg yolk confit with soy. A simple but well-executed dish.
Edouard Amoiel
Practical information
Address: 4 rue du Vieux-Billard / 1205 Geneva / Telephone: 022 328 34 44 / Opening hours: Tuesday to Thursday from 6:00 p.m. to 01:00 a.m. and Friday and Saturday from 6:00 p.m. to 02:00 a.m. / Website
TIPS: dishes to share / terrace available / magnificent bar / seasonal cuisine / relaxed atmosphere / the bar behind the fridge is always there
A successful bet
From the outset, Mathias Fréré and Florian Le Bouhec succeeded in their challenge: to undertake, create and unite. To unite around gastronomy, wine, in a word, life. With this new address, the tandem joins the ranks of young people eager for culinary and wine experiences on the bangs of Geneva’s long-standing, all-powerful institutions, dominated by a classicism from another era. How fortunate to be able to experience and perceive the changes that are taking place – always with discretion and humility – in Geneva right now. Trust me, this is just the beginning…
