Le Picotin, the bistro spirit in the heart of Saint-Jean
Deborah Ambrosio
29 mars 2026
At the Coopérative des Voies couvertes in Saint-Jean, Colin Martinuzzi and Marie Badrutt have created a friendly, committed neighborhood bistro. With its comforting cuisine, local produce and artists' exhibitions, Le Picotin cultivates a spirit of proximity in which the human bond occupies a central place.
At the outset, nothing had destined the duo for the restaurant business. Colin began by studying geography, before taking his first steps into the restaurant business, attracted by the dynamism and human dimension of the sector. He worked for over five years at Nero’s Pizza, before the pandemic marked a turning point. After several experiences, he joined La Guinguette du parc La Grange, where he met Marie. She, too, followed an unexpected path: initially enrolled at the Haute École de santé, she later switched to the École hôtelière de Genève, where she discovered a world that suited her better. Parallel to her studies, she worked at Le Marcel in Plainpalais, first as a waitress, then as manager of the bar and Guinguette. It was here that their paths crossed and the idea for Picotin began to take shape.
Bistro spirit
Le Picotin was born of a competition launched by the Coopération des Voies couvertes de Saint-Jean. The project naturally met the specifications: a place open all day, accessible, anchored in its neighborhood and faithful to the bistro spirit. Set amidst numerous artists’ studios, the restaurant also integrates a cultural dimension. The walls host exhibitions by local artists, offering some a first opportunity to show their work. The decor changes regularly, transforming the bistro into a meeting place for locals, artists and the curious.
Collaboration with local producers is also central to their approach. Customers can pick up their baskets of vegetables and, why not, dine in the restaurant afterwards. It’s a reminder that with simple, seasonal produce, it’s possible to create a generous cuisine, while strengthening the link between producers, restaurateurs and local residents.
Collaborative menu
At Le Picotin, menu creation is collaborative, breaking down the traditional separation between kitchen and service. Each time a new menu is created, the entire team is invited to come up with ideas for new dishes, which are then collectively tested during a tasting day. It’s an approach that strengthens team cohesion and helps service staff better understand how dishes are constructed. Nevertheless, the cuisine bears Colin’s signature: comforting dishes inspired by family cooking, revisited with a contemporary twist. For example, roasted beet with preserved lemon and buckwheat, sublimated by an almond and roasted garlic sauce. Or stuffed pointed cabbage with miso broth and a creamy celery and potato purée. Simple, straightforward dishes that put the product first.
More than just a restaurant, Le Picotin is a real place to live. A convivial address where regulars come together as much for the food as for the atmosphere, and where the human element remains central. Collaborative evenings have enriched this dynamic, while the recent arrival of a new chef opens a new chapter. So go ahead, taste and enjoy, and don’t forget that at Le Picotin, it’s the basket that makes the plate, and the experience lives up to its promise.
