La Tanière’s Soft Shell Crab

Located on avenue Miremont in Champel, the restaurant La Tanière is nestled in a pretty little house in the neighborhood. Discreet and out of sight, this little gourmet shelter is a personal project that the owner duo, Philippe Wenger in the dining room and Jonathan Carai in the kitchen, have been working on for 8 years. In the kitchen, the chef delivers a delicious cuisine inspired by his travels and the seasonality of the moment. This lunchtime, it’s the molting crab (crab cooked just before its shell changes) that appeals to us. Inspired by his native Veneto region, the chef reinterprets it with Thai-influenced sauces and condiments. The crab is first breaded in semolina, then deep-fried. It is then drizzled with Nam Jim Seafood – a Thai sauce made from ginger, coriander, fish sauce and combava. Yuzu gel is added for an aromatic touch of acidity, and seaweed tartar for a fresh, iodized touch.