Noé Jolivald drops anchor with Rivage
It’s always good to see new establishments springing up on the Geneva scene. Building on the success of SauvageNoé Jolivald unveiled his new project, Rivage, in December. For this new address, he has teamed up with chef Julien Pansier, with whom he has devised a menu for sharing or individual dining. Open for lunch and dinner, Rivage navigates with ease between products of the land and sea, while revisiting the great classics of the brasserie: pâté en croûte, mayo-caviar egg, oysters and entrecôte. The dishes are distinguished by a rigorous selection of ingredients and meticulous compositions, such as the mushroom and black truffle risotto, delicately seasoned with Piedmont hazelnuts. Finally, it’s impossible to mention Rivage without mentioning its cellar. Here, over a hundred references await wine-lovers, with a simple rule: each person chooses his or her own bottle and brings it to the table.
