Roast fillet of sea bass
The city of Geneva is giving it a hard time! Surrounded on both sides by construction work, the Bistrot Métropole has lost none of its panache and still looks great. While chef John Hartshorne keeps the stoves humming in the kitchen, Christian Claire takes on the role of orchestra conductor in this intimate, bistro-style restaurant. For the food dish of the week, why not try the roasted fillet of sea bass, accompanied by caramelized endives, squid and sauce vierge.
