Dorian’s carpaccio

Who isn’t looking for a beautiful terrace during the summer months? With the sun finally shining, it’s time to spend some time outdoors. And we’ve got the choice: lakeside, mountainside, countryside and…of course, downtown. This week, we’re setting our place settings at the restaurant Le Dorian located between Place de Neuve and Plaine de Plainpalais. As you know, chef Florian Le Bouhec has brilliantly taken over this institution, restoring it to its former glory in just a few months.

On a beautiful terrace, well-spaced tables for intimate open-air moments provide a light gourmet interlude for a business lunch or a get-together with friends. At lunchtime, happy guests flock to this Geneva landmark where a Parisian brasserie atmosphere is tinged with transalpine culinary accents. A moment of tasty lightness with a carpaccio of seriole, passion emulsion, thin slices of radish and shiso, a starter that can become a main course. Harmony of flavors, seasoning, textures… it’s all there. Chef Andréa Branca continues to flourish in the kitchen. A little bird tells me that the menu is likely to change soon, so if it does, be sure to try the sea bream, nectarine and shiso carpaccio. With the finest service orchestrated by Guillaume Nonnet’s wait staff, this delicious moment on the Dorian’s terrace is sure to please.