Four chef’s tables for happy epicureans
What could be more chic than dining out of sight? Torn between a sense of belonging and the feeling of being considered a guest apart, chef’s tables are the best way to spend a moment in a restaurant in complete freedom. Do you have to show your credentials when making a reservation to guarantee your place? Do you have to spend more to be worthy of a seat? The big French restaurant groups with their detestable nightclub practices haven’t arrived in Geneva (yet), so don’t worry, your smile and a certain loyalty will suffice. Be friendly, pleasant and, above all, eager to have a good time, and give it a try!
Le Dorian, hidden from view
With the first rays of sunshine, you’ve probably already sat down on the Dorian’s terrace. On a breezy day, you may have eaten on the veranda or in the main dining room. But whatever the day’s weather, you probably didn’t notice chef Florian Le Bouhec’s table, tucked away in a corner of the restaurant, between the kitchen and the seashell-adorned bar. Like a hymn to gastronomic fraternity and winegrowing cronyism, it symbolizes high-flying culinary reunions out of sight. A quintessential aparté and an intimate moment that welds friendships around an appetizer to share and a pasta to savor. While the decibels rise in the main room at the moment of the shot, the bottles open quietly at the chef’s table. You can even whisper your most intimate secrets without anyone noticing…
La Micheline, one foot in the kitchen
It’s number 45! Be aware of this when you make your reservation. Even though a large glass wall separates you from the kitchen, you’ll live to the rhythm of the service provided by chef Andres Arocena’s brigade. Don’t be surprised to hear the “yes chef” echoed by the cooks following the announcement of an order placed by the master chef. No more intimate than any other, this table is nevertheless a prime location for any self-respecting epicurean. With a view of the kitchen, guests can admire the meticulous work of the cooks. With restaurant manager Louis Badin at the helm, let yourself be drawn into a world where Basque cuisine becomes one with French gastronomy.
Matter, half room, half furnace
Located between the main dining room and the kitchen, this table is intimate and discreet, without necessarily cutting into the bistro atmosphere of Matière. With its semi-rounded seating, it can accommodate up to eight guests, ready to enjoy the latest dishes created by Freddy Garanjoud. Being so close to the cooking area, you’re sure to hear manager Lionel Schneider and his wife Marion Ollivier placing orders in the kitchen. This table represents the life of this establishment, which has quickly conquered the hearts of Geneva’s gourmets. It’s hard not to be seduced by this gourmet moment par excellence.
Natürlich, oven passion
The “chef’s table” most connected to the kitchens is that of the Natürlich restaurant. At once a raised counter and a bar table with high chairs, the chef’s table represents a space of its own in the restaurant, as well as a place of choice for merrymakers ready to have a good time. While the main room is relatively dark, the one at the back is brighter, but still has a warm feel. Sharing mode is the order of the day when it comes to appetizers, before eventually switching to a fine rib-eye steak with grilled potatoes. While Ilias Tanoudis will guide you in your choice of dishes, sommelier Giuliano Frassineti will present you with an elaborate wine list. All the more reason to let yourself be carried away “naturally”.
