Asparagus from the Café de la Plage

Chef Jacopo Romagnoli and his second Tom Hutrel continue to surprise us with creative dishes and inventive combinations in their Café de la Plage, nestled in the heart of Geneva’s Grand Théâtre. It’s hard to remain insensitive to the reduction of a vegetable jus, the knife-cutting of a vitello-style veal tartare or the low-temperature cooking of a turbot. While respecting the basics of traditional cuisine, the brigade at the side of this talented young chef likes to transgress without shocking, to innovate without upsetting. A spirited yet sensible approach, while preserving what’s most important: freedom! Roasted green asparagus escorted by fresh ewe’s milk cheese with herbs, black garlic condiment and yellow wine sabayon are proof that a fine dose of freedom is blowing through the Grand Théâtre.