Food

It’s thanks to our chefs that our time in the restaurant becomes unforgettable. It’s thanks to their daily creativity and imagination that the dishes we enjoy will remain forever engraved in our hearts and memories. It’s thanks to their audacity and talent that we enjoy their creations around the table. It’s thanks to the work of the wait staff that the magic happens, and without them none of this would be possible. It’s their enthusiasm that keeps us coming back for more. Bravo and thank you to them!

Pollack & Penedès Horafosca
Food And Wine pairing
Food And Wine pairing

Pollack & Penedès Horafosca

We're delighted to welcome Jacopo Romagnoli back to the Café de la Plage. This talented chef always has more than one trick up his sleeve, and to our great delight he offers us a softly cooked pollack in Lardo di Colonnata, accompanied by some coconut beans with Buchot mussels and Sakura vinegar.

Le Passeur de Vin
Bottle Food
Bottle Food

Le Passeur de Vin

This is Pablo Nedelec's latest coup de coeur at Le Passeur de Vin. Les Jauges 2021, from Clos des Brétêches, is a vibrant 100% Chenin blanc.

Halloumi Sandwich
Fast Good
Fast Good

Halloumi Sandwich

Onion gratin 2.0
Food dish
Food dish

Onion gratin 2.0

It's an incredible dish, a mind-blowing dish, and let's not mince words: a crazy dish! More than a simple reinterpretation of a cult dish, it's the elevation of new flavors around a product of disconcerting simplicity.

Poultry & Pinot Noir
Food And Wine pairing
Food And Wine pairing

Poultry & Pinot Noir

Les Philosophes is back in the Thursday Food Letter. For this chronicle of flavor pairings, chef Jonathan Gueraische invites us to taste a GRTA poultry supreme cooked at low temperature, escorted by a pan-fried mushroom and Jerusalem artichoke mousseline.

CAVE SA
Bottle Food
Bottle Food

CAVE SA

Winter is here, and it's time to open up the structured reds that call for generous, comforting cuisine!

Seasonal kebab
Fast Good
Fast Good

Seasonal kebab

It's a pleasure to welcome Gemüse Kebab to this week's Fast Good column.

Cime di rapa truffé
Food dish
Food dish

Cime di rapa truffé

Ciro, Ciro, Ciro... every time you pass by, the emotion is the same! What a pleasure it is to sit down, in the heart of the Pâquis district, at this restaurant offering top-flight transalpine cuisine.

Stingray wing & Chasselas
Food And Wine pairing
Food And Wine pairing

Stingray wing & Chasselas

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Starter – Main Course – Dessert

MENU OF THE WEEK

The Inda-Bar cauliflower
Food entry
Food entry

The Inda-Bar cauliflower

Alongside Morad El-Hajjaji, the founder of Inda-Bar, chef Abbal Singh Rangra delivers a subtly spicy Indian score, like the cauliflower that has already become a house classic.

“Socarrat” or the memory of rice
Food dish
Food dish

"Socarrat" or the memory of rice

From candied sofrito to the fine caramelized crust of socarrat, Andrès Arocena's Mediterranean paella proves that great cooking often begins with patience.

Bombar’s bewitching millefeuille
Dessert Food
Dessert Food

Bombar's bewitching millefeuille

With his millefeuille of rare precision and gourmandise, Le Bombar chef Alexandre Jeny has created a piece that goes beyond a simple sweet ending: a souvenir!