{"id":18664,"date":"2025-09-15T11:54:06","date_gmt":"2025-09-15T09:54:06","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/papabou-the-raw-soul-of-the-geneva-burger-by-cesar-steffen\/"},"modified":"2026-07-22T11:50:10","modified_gmt":"2026-07-22T09:50:10","slug":"papabou-the-raw-soul-of-the-geneva-burger-by-cesar-steffen","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/papabou-the-raw-soul-of-the-geneva-burger-by-cesar-steffen\/","title":{"rendered":"PAPABOU, the raw soul of the Geneva burger by C\u00e9sar Steffen"},"content":{"rendered":"
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A native of Corsier, C\u00e9sar has never followed a linear career path. First on building sites, then on the lake, between business school and engineering school, he explored relentlessly. Finally, it was in the restaurant business that he found his field of expression, after obtaining a license at the Cours de Cafetiers and passing through the \u00c9cole h\u00f4teli\u00e8re de Lausanne. <\/span><\/p>\n

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The PAPABOU restaurant \u00a9Studio PAW!<\/figcaption><\/figure>\n<\/div>\n
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A 180\u00b0 turn<\/span><\/h2>\n

In 2017, he co-founded Toasted, a modern toast concept. But the adventure soon took another turn. C\u00e9sar takes over the restaurant alone, pivots towards the smash burger, and creates PAPABOU<\/strong><\/a>an address focused on homemade food, where everything is prepared on the premises. The toast bun quickly became a bun, the menu became more limited and the quality went up a notch. <\/span>C\u00e9sar likes to have his hands on every detail. The restaurant now only opens at weekends. The rest of the time, he runs his own construction company. A compulsive creative, he confides: “I need to create, otherwise I get bored.” <\/span><\/p>\n

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PAPABOU’s burger \u00a9Studio PAW!<\/figcaption><\/figure>\n<\/div>\n
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Natural wines and childhood memories<\/h2>\n<\/div>\n
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At PAPABOU, no soda. The burger is paired with natural wine, selected by C\u00e9sar from winegrowers. For him, there’s nothing more important than meeting people and really appreciating the product. The sourcing is precise, local and sincere, right down to the ambience of the place, which is in his image: raw, real, assumed, with walls left as they are. <\/span><\/p>\n<\/div>\n

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And the name? A nod to his grandfather, nicknamed PAPABOU by his cousins who, frightened by the family Newfoundland, would cry out: “Papa! Bouh Bouh bouh! An emotional heritage that fits perfectly with the spirit of the place. <\/span><\/p>\n

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The interior of PAPABOU \u00a9Studio PAW!<\/figcaption><\/figure>\n<\/div>\n
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A head full of projects<\/span><\/h2>\n<\/div>\n
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And what about tomorrow? It’s hard to imagine C\u00e9sar’s thoughts on the future. He’s already working on a local sauce brand, scheduled for the end of the year. He’s thinking of other addresses in Switzerland, but he’s keeping to one clear guideline: don’t rush into things, and always focus on quality. <\/span><\/p>\n<\/div>\n

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In the meantime, Geneva weekends now have a very special taste: homemade burgers and breads, served with carefully selected natural wines, in a sincere, raw and resolutely singular place. Welcome to PAPABOU. <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

With C\u00e9sar Steffen, it’s all about instinct, passion and precision. A rigor that never betrays the generosity of the man behind the stoves at PAPABOU. <\/p>\n","protected":false},"author":18,"featured_media":18667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"PAPABOU, the raw soul of the Geneva burger by C\u00e9sar Steffen | Restaurant Geneva | Edouard Amoiel","description":"With C\u00e9sar Steffen, it's all about instinct, passion and precision. A rigor that never betrays the generosity of the man behind the stoves at PAPABOU."},"_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":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-18664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18664","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\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18664"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18664\/revisions"}],"predecessor-version":[{"id":27011,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18664\/revisions\/27011"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18667"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18664"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18664"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}