New boss at CoinCoin

After starting out as a charcuterie apprentice with Verot in Paris, Valentin Pouzet joined the Mandarin Oriental in London to hone his skills in the field. It was after meeting chef Sylvain Roucayrol that he really launched himself into the world of cooking, joining Roucayrol at the Henrietta Hotel. He arrived in Geneva, joined the brigade of a certain Andres Arocena and at the same time landed the position of sous-chef. After two years with the Micheline team, he decided to take up the challenge at the restaurant Coin Coin with a gourmet, regressive and mischievous cuisine for sharing. For his first menu, the young chef proposes a carpaccio of seriol with bottarga, a buratta with peas and tomato confit drizzled with wild garlic oil, cod confit and borlotti beans, and a filet of Dombes duckling with spinach.