Le Patio, the elegant bistro
For many, the restaurant business seems easy. And yet, believe me, it’s a hell of a job! In charge of the dining room at Le PatioAlexia Chenevard has catering in her blood and cultivates the art of hospitality. Involved on all fronts for lunch and dinner, this professional regularly organizes themed gastronomic evenings, accompanied by a team at the service of a clientele eager for classic bistro cuisine. The decor of this renowned Geneva institution has recently been brought up to date, ensuring a bright future for Philippe Chevrier’s constellation of restaurants.
Behind the stove, the unflappable Rodolphe Estiot-Braud! Always with panache and unfailing consistency, this worthy ambassador of generous cuisine in sauce brings bistro classics to the fore with a touch of modernity and a little something extra. Without revolutionizing the codes, Le Patio remains a bistro dear to the hearts of Genevans.
This week’s menu gets off to an auspicious start with a carpaccio of scallops caramelized with miso and sesame, accompanied by a few samphire shoots and enhanced by a powerful, sweet sauce that doesn’t overshadow the flavor of the thinly sliced scallops. A committed, gourmet seafood starter.
By now, you’ve probably heard of our fabulous braised oxtail ravioli, with foie gras and port reduction. It’s impossible to come to Le Patio without tasting them. A spellbinding dish that should not be shared under any circumstances, or only if you love the person accompanying you!
A worthy bistro ambassador, tartare is an obvious choice. Depending on his mood, Chef Rodolphe may season it with curry or pesto, but it’s the simple, traditional recipe that remains the best. Accompanied by tasty, crispy fries, we’re sure to fall under the spell of this rarely prepared dish.
Enjoy your meal!
