Ripaille takes over from Bao Steam Kitchen

Chopsticks are giving way to meat knives, and saucy dishes are making a comeback. Then the steamed ravioli from Bao Steam Kitchen took over the space, just a stone’s throw from Les Halles de Rive. Today, it’s a change of scenery—or rather, a change in culinary style: baguettes are giving way to meat knives, and saucy dishes are making a comeback. Welcome to Ripaille.

XXL Madeleine

Behind this new restaurant is Chef Arnaud Brand, best known for his time at Mi Food Mi Raisin, with Olivier Mauhin managing the dining room. Behind the scenes, Quentin Philippe, formerly of Arakel, has also played a key role by developing the menu in close collaboration with the chef.

And just reading it is enough to make you hungry. Homemade pork and game pâté en croûte, black trumpet mushrooms and vin jaune, onion tart with aged Gruyère, and scallops au gratin kick off the festivities. Next, you’ll be torn between a saddle of venison with Tasmanian pepper and quince, a beef flank steak with shallot sauce, or a vol-au-vent filled with sweetbreads, poultry, and bacon, served on the side. And let’s not forget the XXL mint-flavored madeleine with its Madame lemon cream to round out the feast.

A hearty cuisine that seems to have made up its mind: it’s all about the joys of the table and dishes you’ll want to mop up every last drop of sauce from. Here’s a new spot in Geneva that we’ll definitely be checking out soon.