L’Orélic’s velvety texture

La Maison l’Orélicis the story of a brother and sister, Aurélie and Éric Delansorne, who twirl between the tables of their Carouge bistro during lunchtime service. Smiles, efficiency, kindness… it’s all there! In the kitchen, chef Grégoire Lieutet offers a very honest menu (in terms of both taste and price). You have to make up your mind when you’re faced with a choice. My heart sways between a tartine of zucchini, olives and fresh fromags or an asparagus velouté, and in the end it’s the creamy soup that wins the vote, which is justified by the typically spring-like drop in temperatures. The starter is accompanied by asparagus strips, still crunchy for texture, and enhanced with smoked bacon for added texture. Maison l’Orélic is well worth the detour…