Dorian’s vitello tonnato
We were seated on the veranda for a meal with other epicureans. Eager to spend a gourmet moment, we decided to meet at Le Dorian with chef and owner Florian Le Bouhec. Do we still need to introduce this outstanding chef, who is undoubtedly one of the key players in Geneva’s gastronomic sphere and continues to attract a varied and ever-growing clientele? It’s hard not to admire his career path, which began over 10 years ago on the banks of the Arve at the Artichaut restaurant.
Italian influence
There’s no doubt about it, there’s a touch of Italy about this fine brasserie, and it fits like a glove. It’s like returning to the roots, to the days of former owner Paolo Pettina. After the first few months of a remarkable opening, guests are beginning to make their mark and enjoy sitting at the bar, beautifully decorated with shellfish, enjoying fried calamari as an aperitif. While two gentlemen lunch at the chef’s table and women sip champagne at the stroke of midday, the Dorian lives and breathes happiness. The mood is upbeat and the joy on everyone’s faces… Happiness is contagious.
After tasting a wonderful fried artichoke on a bed of straciatella, the choice of vitello tonnato seems obvious. Occupying a special place in the hearts of those nostalgic for Italian cuisine, this appetizer, which we serve as a main course, doesn’t need to impose itself; it’s known and recognized without overshadowing the others. Le Dorian’s vitello is just like the restaurant itself: you can be yourself without worrying about what’s going on around you.
