Back to basics at Yeast
A new era dawns for Carouge restaurant Yeast. Or rather, a return to its roots! After announcing the departure of chef Ludovico Rolandi at the end of the month, Bérengère and Bertrand Lutaud, the founders of the famous restaurant in the Sardinian town of Carouge, are back at work to the delight of regulars. In the kitchen, Bertrand Lutaud will soon be concocting an all-new menu based on the mischievous dishes that have made the restaurant’s reputation right from the start. Let’s succumb to the temptation of crab cake accompanied by a spicy curry and lime mayonnaise, let’s delect green asparagus and its orange sabayon soufflé, and let’s not hesitate to try the unmissable turbot and its Grenoble-style butter. Let’s salute the courage and self-sacrifice of a couple who continue to keep alive the flame of an establishment dear to the hearts of Geneva’s gourmets.
