Sabi rekindles the flame
After four and a half months of silence, Sabi gets its voice back. The Carouge restaurant reopens its doors, closing a long chapter of constant renovation that has tested the team’s patience for two years. At the stove, Muhamed Muratovic, aka “Momo”, rekindles the flame with the same intensity that makes his cuisine: sincere, precise and, above all, inspired. On the menu, seasonal pairings: raw venison, beet and catalogna, a pheasant chicken broth with delicate aromas, or venison entrecôte with Grand Veneur sauce, served with squash and Spätzli. And let’s not forget the chocolate-câpres tart with caviar signed I am caviar, a mischievous nod to Parisian chef Bruno Verjus. In the dining room, Thomas Charruau orchestrates the ballet of service and oversees the sommellerie, with the elegance we know from his stints at L’Atelier Joël Robuchon and Arakel. Sabi returns, anchored in the Carouge region, true to its spirit: a sincere table, carried by a chef who needs no introduction and who, with each plate, proves that he has a decidedly mad talent.
