Les Saint-Jacques de Matière

In the space of just a few months, the team in place at Matière has rapidly established itself as a gastronomic destination of choice in the hearts of Geneva’s locals. With Lionel Schneider in charge of the dining room and Freddy Garanjoud in charge of the kitchen, this modern-day duo has been delighting us since the opening of the restaurant on rue Micheli-Ducrest. The room is packed and the bar awaits us for a delightful tasting session. The titles “Saint-Jacques, tarama, trévise” combined around an appetizer are an instant delight. The seafood, cut into generous slices and delicately placed on tarama, is accompanied by a few leaves of treviso, adding a hint of bitterness to a harmoniously balanced dish. Gastronomic benevolence shines above Matière.