{"id":18597,"date":"2025-07-22T18:36:27","date_gmt":"2025-07-22T16:36:27","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/the-odeons-summer-jubilee-the-cherry-on-the-pistachio\/"},"modified":"2026-07-22T11:49:00","modified_gmt":"2026-07-22T09:49:00","slug":"the-odeons-summer-jubilee-the-cherry-on-the-pistachio","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/dessert-food\/the-odeons-summer-jubilee-the-cherry-on-the-pistachio\/","title":{"rendered":"The Odeon’s summer jubilee: the cherry on the pistachio"},"content":{"rendered":"

At theOd\u00e9on<\/strong><\/a>chef Benjamin Garin offers Jubil\u00e9 cherries with homemade Piedmont pistachio ice cream. This summer dessert combines lightness at the end of a meal with depth of flavor. The fruit is pan-fried, then flamb\u00e9ed with kirsch, a cherry alcohol that was an obvious choice to enhance the flavors. A touch of cr\u00e8me de cassis intensifies the taste of the red fruit. The result is a dense, fragrant, slightly alcoholic juice, in which the cherries, still whole, add a lovely chewiness that goes wonderfully with the creaminess of the ice cream. <\/p>\n

The perfect match: cherry and pistachio<\/h2>\n

To accompany this intense juice, Benjamin makes a creamy, full-bodied pistachio ice cream. “If I have an ice cream, there’s always a pistachio scoop,” he confides. So it’s a joy for him to combine his favorite flavor with cherries. The milky, slightly bitter taste of pistachio ice cream meets the tart sweetness of the fruit. A harmonious, powerful dessert, in which the cherry syrup coats the ice cream. Crushed pistachio slivers add a crunchy touch and a well-balanced texture. <\/p>\n

\"250716
Chef Benjamin Garin at L’Od\u00e9on \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

The inspiration came from a recipe in a book by Jean-Fran\u00e7ois Pi\u00e8ge, where the cherries were cooked in butter and then deglazed with caramel. Benjamin immediately imagined a lighter, more fruity version. Right from the start, the Jubil\u00e9 was clear in his mind and validated on the first try. The chef has a fine collection of cookery books. He drew inspiration from them, combining ideas and transforming them in his own way. <\/p>\n

An evolving signature<\/h2>\n

Given the success of the Jubil\u00e9 cherries, Benjamin doesn’t intend to stop there. At the end of the summer, Valais apricots will take over, accompanied by almond ice cream. He plans to deglaze the fruit with apricotine or lavender alcohol, for a floral touch. The spirit remains the same: flamb\u00e9ed fruit, minute ice cream, reduced juice and a subtle balance of flavors. A chef’s dessert, in the spirit of a brasserie. It’s the chef’s way of combining tradition and creativity, without ever losing sight of what’s essential: the customer’s pleasure and gourmet pleasure. <\/p>\n","protected":false},"excerpt":{"rendered":"

L’O\u00e9don’s chef, Benjamin Garin, creates a dessert that’s both intense and sweet, combining pan-fried cherries and pistachio ice cream. A fruity, gourmet duo for a fresh end to the meal. <\/p>\n","protected":false},"author":17,"featured_media":18598,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"The Odeon's summer jubilee: the cherry on the pistachio | Restaurant Geneva | Edouard Amoiel","description":"L'O\u00e9don's chef, Benjamin Garin, creates a dessert that's both intense and sweet, combining pan-fried cherries and pistachio ice cream. A fruity, gourmet duo for"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[382],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-18597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-food","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18597"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18597\/revisions"}],"predecessor-version":[{"id":26957,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18597\/revisions\/26957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18598"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18597"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18597"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}