Beef and carrots at Bar Corner

Last week we met the young duo, Lorraine Christen and Maxime Deniau, who work alongside Vincent Landrevie at the Bar Cornerit was time to sample the cuisine of chef Michael Pihet. A gourmet aside to console us for the rainy weather Geneva has in store for us in November. For over 20 years, this bistro-style haven has been seducing gourmets. Lorraine brings us the menu on a slate, and we salivate at the sight of the delicious dishes on offer: starters include pâté en croute, tuna tartare and foie gras, while the main courses include braised beef cheek with carrots, tender and melt-in-the-mouth, accompanied by a sauce that’s tasty without being heavy. Not to be missed if you’re in the neighborhood.