{"id":19226,"date":"2025-03-17T16:57:48","date_gmt":"2025-03-17T15:57:48","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/philippe-beaucourt-an-exceptional-career-from-paris-to-geneva\/"},"modified":"2025-03-17T16:57:48","modified_gmt":"2025-03-17T15:57:48","slug":"philippe-beaucourt-an-exceptional-career-from-paris-to-geneva","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/philippe-beaucourt-an-exceptional-career-from-paris-to-geneva\/","title":{"rendered":"Philippe Beaucourt, an exceptional career from Paris to Geneva"},"content":{"rendered":"

Philippe Beaucourt’s career began in Paris at the restaurant Le Taillevent, where manager Jean-Marie Ancher passed on his know-how and passion. He took his first steps in this renowned institution steeped in history in 1998, the year of the soccer World Cup. This was followed by a long and successful career that included stints at Anne-Sophie Pic’s restaurants in Valence, La Tante Claire and The Ivy in London, Le Toiny in St-Barth\u00e9lemy and Le Chalet d’Adrien in Verbier. But it was with Alain Ducasse that he spent the most time and perfected his craft, from the Plaza Ath\u00e9n\u00e9e in Paris to opening a restaurant in Tokyo, then in London and managing Bar & Boeuf in Monaco. <\/p>\n

Life in Geneva<\/h2>\n

After living life at a thousand miles an hour and wanting to start a family, Philippe moved to Geneva, a smaller, quieter city closer to nature. He worked in the restaurant of the Four Seasons H\u00f4tel des Bergues, then opened his own establishment where he passed on his passion for food and wine for five years. More recently, we’ve come across him as manager of the Tosca and Puccini Caf\u00e9 restaurants. And he’s currently working alongside Steve Rufer and Vincent Landrevie at Au Coin du Bar. Au Coin du Bar<\/strong><\/a> he continues to write new gastronomic chapters. This legendary establishment brings together all Philippe’s passions: a loyal clientele, a cuisine that’s half French and half Italian, and an exceptional wine cellar with over 1,500 references. A fulfilling work tool for this forty-something with a passion for life. <\/p>\n

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Philippe Beaucourt Au Coin du Bar \u00a9 Deborah Ambrosio<\/figcaption><\/figure>\n

Philippe Beaucourt immediately felt at ease in this passionate, yet disparaged and grueling profession. It’s a job that requires the ability to manage both calm and intense moments, and above all to adapt to them. “It’s a profession that allows you to interact and share with people from different backgrounds, with different profiles, all of whom are very enriching,” he explains. It’s a profession he hopes to pursue for as long as possible, one day setting up his own business alongside his wife, to create a world that represents him: meticulous attention to the art of the table, a warm welcome, a menu that’s both comforting and modern, while paying close attention to the details of service. Find out more about this great culinary professional at Au Coin du Bar! <\/p>\n","protected":false},"excerpt":{"rendered":"

From the prestigious Le Taillevent restaurant in Paris to the great houses of Alain Ducasse, Philippe Beaucourt has built a career rich in experience. Now based in Geneva, he pursues his passion for service and wine at Le Coin du Bar. <\/p>\n","protected":false},"author":17,"featured_media":19227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Philippe Beaucourt, an exceptional career from Paris to Geneva | Restaurant | Edouard Amoiel","description":"From the prestigious Le Taillevent restaurant in Paris to the great houses of Alain Ducasse, Philippe Beaucourt has built a career rich in experience. Now based"},"_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":[],"style-de-restaurant":[],"class_list":["post-19226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19226","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=19226"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19226\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19227"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19226"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19226"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}