A new lease of life at Le Flacon
With the arrival of young Lucas Desbiolles in the kitchen, a wind of youth and renewal is blowing through the Carouge restaurant Le Flacon. Having previously worked alongside Dominique Gauthier at Le Chat-Botté and Alain Ducasse at Le Jules Verne in Paris, Lucas Desbiolles already has an impressive résumé. For his Carouge debut, he and his brigade decided to subtly move away from the codes of haute gastronomy and instead favor a bistro influence. While retaining the elegance of bourgeois, generous French cuisine, the current team offers a delightful culinary program: œuf en meurette, pike quenelle with oxalis beurre blanc, beef cheek and chard risotto, or sweetbread and crayfish vol-au-vent. This evolution is built around new menus combining elegance and tradition, such as the new “Market Menu” specially designed in partnership with Carouge’s market gardeners for lunch, offering a starter, main course and dessert, which will change weekly. We look forward to (re)discovering this establishment so dear to Geneva’s heart.
