Blé Noir, in Breton brewery mode

Alongside Cecilia Flatres, the new recruit to Blé Noir in Carouge, Iouri Becq, inaugurates a typically Breton menu for the evening, with traditional creations from northern France that revisit some of the classics of Breton brasseries. Number 3 hollow oysters get the ball rolling, before giving way to stuffed clams and homemade tarama with buckwheat blinis. In collaboration with Pesca RougeBlé Noir also offers scallops au gratin à la bretonne, mussels à la marinière and mussels with vadouvan spices. For meat purists, there’s a 12-hour confit of farmhouse pork from Jussy. As for wine, you’ll be able to choose between a Muscadet, a Chablis or a Gamay, but not only that… a wide selection of wines awaits you at the Place de l’Octroi. A little bird tells me that Blé Noir at the Comédie de Genève could have the same gastronomic initiative… let’s wait and see.