Le Chat-Botté cod

While former owner Dominique Gauthier is flourishing on the Rue du Rhône, his lieutenant Mathieu Croze is not to be outdone in the kitchens of the Hôtel Beau-Rivage. This former disciple of Anne-Sophie Pic will be joining us on the shores of Lake Geneva in 2019, before becoming Executive Chef of the Geneva palace last September. While respecting the spirit of the place, this talented chef has succeeded in marking the establishment with his own culinary personality. With his gourmet menu, he succeeds in seducing his guests with elegance, without altering the image of a Geneva institution. Scallops, scampi and saddle of venison are on the menu, but it’s the cod that particularly catches the eye, with its carrot mousse and miso sauce.