Noé Jolivald at Sauvage

An atypical profile, as we like to find in the restaurant business, is what best characterizes Noé Jolivald. Having quickly left the classical curriculum, it was in the kitchen that he discovered a world that encouraged him to take on greater responsibility and where he could feel useful. He followed this path until he became a chef, then a barman, before discovering sommellerie, which changed his life.

When he arrived in Geneva in 2011, Noé Jolivad worked for Claude Legras at Le Floris, but was looking for a more sober, customer-oriented environment. He then began working as a waiter in a small wine bar, where he made friends with the customers, who are great wine lovers. It was at the age of 23 that he discovered his passion for wine, which knew no bounds or end.

Noé Jolivald is a man who values the trust placed in him by every customer. Accompanied by his partner Xavier Tanazacq, he transforms the former bookshop into a quality bar where, from cocktails to plates, everything is carefully thought out. A feast for the taste buds! So don’t wait any longer to visit Sauvage in Plainpalais!