{"id":19025,"date":"2025-08-07T11:56:53","date_gmt":"2025-08-07T09:56:53","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/coin-coin-takes-to-the-high-seas\/"},"modified":"2026-07-22T11:49:10","modified_gmt":"2026-07-22T09:49:10","slug":"coin-coin-takes-to-the-high-seas","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/coin-coin-takes-to-the-high-seas\/","title":{"rendered":"Coin Coin takes to the high seas"},"content":{"rendered":"

An ode to seafood arrives at Coin Coin<\/strong><\/a> all summer long. Renamed La Cri\u00e9e for the occasion, the restaurant offers a blend of fresh, iodized flavors and wines carefully selected by sommelier Aur\u00e9lien Ellies. <\/p>\n

\"Lacri\u00e9e@jeremysaadi
La Cri\u00e9e de Coin Coin \u00a9Jeremy Saadi<\/figcaption><\/figure>\n

From sea to plate<\/h2>\n

Never short of ideas, the Coin-Coin team decided to set up a fishmonger’s for the summer. On a whim, they all set off in a van with 300,000 kilometers on the clock, no air-conditioning and no radio, through the Mont-Blanc tunnel after two hours in traffic jams, in the direction of a store selling tiles. Faced with a supplier usually reserved for professionals, the team plays its cards right and manages to head back to Geneva the same day with 3,200 tiles in the boot. On their return to Bd Carl Vogt, the whole team began the transformation of their former warehouse adjoining the restaurant, working their way through bags of cement, dust and a fair amount of (tile) grout, to install La Cri\u00e9e, a paradise coveted by all seafood enthusiasts. <\/p>\n

As soon as we arrive, we’re invited to explore the fishmonger’s and choose our fish, prepared \u00e0 la minute by the chef. We set our sights on a pretty 1.2 kg Noirmoutier line-caught sea bass, named after Jean Astache (or Eustache, if we’re talking about the French director) and presented to us as sashimi. For starters, we wait with shrimp croquettes topped with a\u00efoli and habanero reduction. Then comes tarama with lemon zest, followed by tuna tartare with unexpected Parisian brasserie accents. <\/p>\n

\"Img
Tuna tartare from La Cri\u00e9e \u00a9 Coin Coin<\/figcaption><\/figure>\n

The call of the sea<\/h2>\n

Trained by chef Roucayrol, captain of the Tuba Club (now known the world over for his work with raw fish), Valentin fully embraces this influence and pays him a fine tribute here. Blending his love of the sea with his past as a charcutier, he dares to trace his own trail: working with fish as with charcuterie, in a subtle, fresh and personal approach. The young chef continues to amaze us, as he elegantly takes to the high seas. <\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Valentin Pouzet and the whole Coin Coin team invite us to take to the open seas with a new summer concept called La Cri\u00e9e.<\/p>\n","protected":false},"author":15,"featured_media":19029,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Coin Coin takes to the high seas | Restaurant Geneva | Edouard Amoiel","description":"Chef Valentin Pouzet and the whole Coin Coin team invite us to take to the open seas with a new summer concept called La Cri\u00e9e."},"_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":[356],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-19025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19025","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\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19025"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19025\/revisions"}],"predecessor-version":[{"id":26964,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19025\/revisions\/26964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19029"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19025"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19025"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}