Susuru “ramen” his chef

As you probably know, every 15th of the month for a whole month, Susuru introduces you to a passionate chef who takes on the challenge of creating his own version of ramen and gyozas. For the next few days, chef Umberto Costanzo (currently sous-chef at Michelin-starred restaurant Le Chat Botté at the Beau-Rivage in Geneva) opens the ball for the 2024 vintage. Let yourself be seduced by his goyzas of braised beef cheek with parmesan-ciboulette sauce, and his ramen composed of a chicken broth seasoned with soy sauce and garnished with candied artichoke hearts, spicy avocado cream, beef carpaccio with winter truffle, pickled egg and gherkin powder.