When time’s short, Gallo delivers!

One year already. One year since chef Jacopo Romagnoli opened the doors of the Galloalongside Tania Valenzuela Suarez and Louis Sauzay. An eternity for some, a blink of an eye for others. For the past twelve months, this talented chef has continued to break new ground with his free-spirited, gourmet, technically impeccable and deeply generous cuisine. Jacopo Romagnoli now shines at the top of the Geneva scene. In addition to a lively menu that reflects the seasons, the chef’s desires and his mood, Gallo offers a lunchtime menu that’s as effective as it is delightful: a weekly menu served in 55 minutes, watch in hand. A promise kept, week after week, for those who wish to treat themselves to a genuine gastronomic interlude during their lunch break, without compromising on quality or pleasure.

This week, the tempo is set right from the start with roast beef, gribiche sauce and roast juice, a classic revisited with precision and gourmandise. For the main course, Arctic char is delicately confit, accompanied by a potato mousseline with seaweed and a marinière emulsion with fresh herbs, an ode to precision and marine elegance. And finally, a choux craquelin with pecan praline and crème diplomate adds a sweet, regressive finishing touch. A playful and masterful way to spend a good time at table, in a restaurant that has established itself in record time as a must-visit address in the City of Calvin.