Gambero Rosso from L’Auberge d’Onex
L’Auberge d’Onex is not just another restaurant; it’s a timeless place that perpetuates transalpine gastronomic traditions with panache and abundance. As soon as you enter, a multitude of floral arrangements on the counter and a crackling fire in the imposing fireplace welcome you. In spring, you’ll soon be able to sit out on the flower-filled terrace and feel like you’re in a garden of Eden.
Grand Monsieur
It’s impossible to talk about this extraordinary place without mentioning its owner Valentino Rusconi. I still remember interviewing him during a memorable aparté. It was for the newspaper Le Temps, several years ago. This GREAT man of the restaurant business, with his strong character, had taken the time. Time to tell his story, his life with all its ups and downs. Faithful to his colorfully patterned shirts and apron, he greets all diners who have come to pay him a gourmet visit, with friends or family. In this Geneva institution, generations come and go.
A puntarella with a wonderful anchovy sauce and a bresaola “simply” with olive oil open the ball. Then it’s on to the gambero rosso served plain, seasoned with a dash of olive oil, a dollop of lemon juice and grated bottarga, to delight our taste buds. A seafood delight with transalpine accents.
