Refettorio launches its lunch menu
Always with a view to supporting the poorest families who are not fortunate enough to be able to feed themselves properly, the Refettorio Geneva is launching an à la carte menu for lunchtime service. For this first gourmet opus, chef Walter El Nagar and his brigade offer a choice of four starters, four pastas, four main courses and three desserts, including several vegetarian options such as aged and glazed cauliflower with mashed potatoes. Alternatively, let yourself be seduced by a pike-perch crudo with sea buckthorn ponzu, a trout sausage with chickpea purée and, last but not least, a brioche with rose mousse. In addition to this major gastronomic change, the team in place announces the next Guest Chef Series with the arrival of chef Jean-Briac Monboussin of the
