Lucas Desbiolles at the Metropole
When it comes to the ballet of chefs, Geneva is no exception. There’s a lot going on in the wonderful – yet difficult – world of Geneva and French-speaking Switzerland’s restaurant industry. Whether behind the stove or in the dining room, the talent market is always in full swing. Who says things aren’t moving in our beautiful City of Calvin! Announced a few days ago on the networks, the restaurant Metropole on rue du Prince has made a major move by recruiting Lucas Desbiolles, former chef of Le Flacon in Carouge. Eager to write a new gastronomic page a few meters from the rue du Rhône, the chef is already offering his first menu. Let yourself be tempted by burnt leek, beer vinaigrette and trout roe, roasted cauliflower, Dubarry miso sauce, smoked paprika and green apple emulsion. On the main course, duck pithiviers with foie gras is our favorite, as is sweetbreads, puffed rice, celery risotto and almond-lemon emulsion. Let’s look forward to the tasting!
