Yoann Caloué’s crab cake
As time goes by, Yoann Caloué’s cuisine moves towards elegance and refinement. Gone is the bistro spirit, and the chef is returning to his gastro fundamentals. It’s what drives him, stimulates him and keeps him going. With Antoine Debonnaire and Nicolas Turin at his side behind the stoves, this talented chef achieves a form of stability and serenity, unleashing his creativity. While remaining within gastronomic bounds as if it were a mere formality, he nonetheless delivers a gastronomic score of the most assertive and liberated kind.
Beautiful kitchen
Located in the heart of a historic business district, the Café des Banques has entered the Caloué era. A new chapter for a restaurant that has always been close (or far) to the hearts of Genevans. Offering an extensive wine list with fine references, the Rue de Hesse establishment has rapidly become a gastronomic stopover for epicureans eager for fine cuisine. The crabmeat and lobster remoulade is a perfect example of what the chef is aiming for. Sourced from Noirmoutier, the crab is seasoned with a salad of pomelo, fleur de sel and olive oil, preserving the product’s purity. The chef subtly adds a lobster remoulade made like a mayonnaise with a bisque and a few dashes of avocado cream. The whole dish is topped with thin slices of radish for a touch of bitterness. All you have to do is….
