Bánh Mì ceviche

Geneva is on the move. A number of taste instigators are pushing the boundaries by proposing innovative, gourmet combinations. Vanessa and Pierre are among those who are pushing the boundaries of gastronomy by inviting talented young chefs into their gourmet lair on the Place des Eaux-Vives. At the last chef’s residence, it was none other than chef Masahide Ikuta who was welcomed to the Bánh Mì until November 17. With a short, incisively-titled menu, he whets the appetite with girolles paired with old Comté cheese and salt-cured egg yolk. Jura trout with a beurre blanc made from turbot collagen and a few crunchy beans then compete with a delicious ceviche of mackerel, citrus fruit, trout roe and sambal pepper. An appetizer that revives the taste buds and reinforces the idea that young people are not sinking into culinary immobility. Bravo to the ever-growing number of taste instigators in our city of Calvin.