Ciro Ascione’s transalpine waltz
To mark the launch of “Menu Food”, a new feature to be found every Monday in place of the weekly quote, chef Ciro Ascione presents his menu for the week. In his gourmet trattoria, located in the heart of Geneva’s Pâquis district, with two distinct rooms (one bistro, the other gastro), he offers top-flight transalpine cuisine with combinations as original as they are daring… always respecting the Italian traditions that animate him.
To kick off this Italian festival, a crostino topped with veal tartare immediately sets the tone for our lunch. Tasted in two mouthfuls, this amuse-bouche shows the precision and generosity of the chef-owner, thanks to its seasoning and the cut of the meat.
While we hesitate between octopus, fennel and orange and artichoke with potato emulsion, it’s the scallops with Parma ham and a few sage leaves that win the vote. With their dense, full-bodied meat juices (a land-sea harmony that the chef likes to combine), this starter stands out for its originality.
It’s hard to come to Ciro’s without tasting the pasta. We succumb to the linguine with lobster, pomodoro and burrata. The slightly creamy sauce sticks perfectly to the pasta. Perfectly cooked al dente, the linguine is tasted with delectation and passion. A dish that will live long in the memory, just like the bewitching osso buco and saffron risotto.
Enjoy your meal.
