Bistrot du Lion d’Or ravioli

It’s always a joy to return for a bistro visit to chef Romain Desvenain and his team at the Bistot du Lion d’Or in Carouge. In just a few months since his takeover, Michel Guérard’s former disciple at “Les Prés d’Eugénie” continues to delight us. With his gourmet menu, he perpetuates the soul of the bistro while adding his own personal culinary touch. As a preamble to a euphoric lunch, let yourself be seduced by the pot-au-feu and marrow ravioli enhanced by a dense broth that Romain Desvenain made when he was behind the stoves of the three-star restaurant in Eugénie-les-Bains. He gives us his recipe just for us: choose four different cuts of beef, some green and white vegetables, cook them for 4 hours, then remove the meat and some vegetables and continue cooking the cabbage for 36 hours. “There are no carrots in this broth to avoid any sweetness.