Bistrot Collette: one couple, one passion
Anh Nguyen grew up in the South of France, surrounded by the atmosphere of her family’s restaurant. It was by listening to her heart rather than her parents that she decided to pursue a career in the hotel trade. Friends who lived in the region advised her to come to Geneva to take her first steps, and so she began her career at Tartares & Co. After a three-year break following the birth of her son, she resumed her professional activity as manager at El Salad. Two years later, she decided to embark on the adventure of independence alongside her husband.
Two paths, one common project
Max Collette hails from Besançon. Trained at a hotel school in the Jura region, he earned his stripes in several Michelin-starred establishments. After a chef’s post in his home town, he moved to Geneva in 2015 for a change of scene. He passed through La Réserve, then became sous-chef at Serge Labrosse, before taking charge of La Huchette for over three years. After years of experience, he finally decided to take the plunge and become his own boss.
Anh and Max share the same work codes, the same desires and, above all, a natural complementarity: he masters the kitchen, she the dining room and management, making them the perfect duo. Without one, the other would never have taken the plunge, and it was together that they created the Bistrot Collette their home, their universe.
A bistro in their image
After an opening fraught with administrative pitfalls and a period of fine-tuning to make their duo more fluid in the context of work, they have now found their balance. In the kitchen, the rigor of a Michelin-starred chef; in the dining room, the warmth of a home. It’s as if you’re entering their home, where each of their two worlds forms a whole that works.
Their dream is not to open several arcades, but to cherish the one they have. A place on a human scale, conceived as a neighborhood landmark to which people return. Suppliers are friends, produce is as local as possible, and the menu changes with the seasons. Max draws inspiration for his menu from the produce he receives and suggestions from his producers. He tastes, shares with his team, listens to opinions, then composes.
At their place, no nuggets for the kids, but the same dishes as for the adults, to prepare the palates of future customers. In their restaurant, they serve large sharing dishes placed in the middle of the table, to make you feel at home, around a family meal. Their specialty is always to offer a starter, main course and dessert “just like at Grandma’s”. This can be a hearty stew like blanquette, or a bistronomic take on carrot and pea. So don’t hesitate to come to Bistro Collette, enjoy, share and savor with your friends and family, and above all, come one and all!
