La Micheline’s surprise

Season after season, Andres Arocena continues to delight gourmets crossing the threshold of La Micheline in Geneva. Of course, there are the marvelous langoustine tails with Bellota panceta Ibérica combined with black pudding and cauliflower cream. Of course, there’s the “Bilbao” style line-caught bass steak, with potato pancake and onions preserved in Pedro Ximénez sherry and piparrak. All too often forgotten, desserts complete a gastronomic moment. In addition to a marvelous dessert featuring 64% dark chocolate, caramelized Piedmont hazelnuts and a touch of fleur de sel, it’s the trompe-l’oeil fried egg that catches the eye. The chef makes the yolk with mango and the white with coconut. The surprise lies beneath the egg, with a bewitching passion fruit cream.