F.P. Journe’s ravioli
The watchmaker’s restaurant F.P. Journe continues to rocket in popularity. As soon as the doors opened at 49 rue du Rhône, happy diners flocked in search of gourmet, bourgeois cuisine. Chef Dominique Gauthier and his team have acclimatized perfectly to this cherished Geneva landmark, and give the impression of having always been here. In the dining room, you’ll find the mischievous Pascal Brault and friendly sommelier Bogdan Tand. In the kitchen, spring is subtly reflected in the titles of the chef’s dishes. While asparagus sprouts its stalks, morel mushrooms complete some of the vegetal-inspired creations. Provence green asparagus ravioli stuffed with ricotta is an enchanting spring hymn to be savored with relish.
