The Collonge Café rib dish

Just a stone’s throw from Geneva, on a bucolic square, stands the Collonge Café. This Mediterranean-style restaurant has been delighting gourmets for the past ten years in a beautiful mansion in Collonge-Bellerive. Without further ado, let’s sample the carnivorous dish from chef Giulio Alunni, who worked in the kitchens of Philippe Chevrier’s steakhouse, Chez Philippe, and who offers us a rib steak marinated in Cajun spices, garlic, coca and tomato. Cooked at low temperature overnight, the tender, melt-in-the-mouth meat is then caramelized a la plancha and roasted in the oven for a crispy effect. The whole dish is accompanied by a pan-fried vegetable, sautéed potatoes and a full-bodied gravy. With the warm weather just around the corner, don’t hesitate to head for the Collonge Café terrace.