Andrés Arocena Opens Hunting Season

For the second year in a row, Andrés Arocena has made game the central theme of his menu at La Micheline. Never short on ideas, the Geneva-based chef approaches the season with the freedom and precision that characterize his cuisine. Autumnal ingredients are front and center, yet never in a way that feels too predictable.

House-made pintxos

The dining experience begins with the restaurant’s must-try pintxos, followed by a “perfect potimarron” presented in a trompe-l’œil style. Then the dish takes on a richer flavor with a pheasant caillette with foie gras, served with a black truffle and port sauce.

At the heart of the menu, the Austrian venison tenderloin—roasted with spices and served with autumnal accompaniments—fully embodies the spirit of the hunt. Next, the fragola grapes add a lovely touch of freshness, followed by a selection of pears with cardamom and chestnut honey. A five-course menu that captures the essence of fall without being heavy, combining indulgence with that little touch of surprise that Andrés Arocena loves to slip into his dishes.