{"id":19384,"date":"2025-01-26T09:32:47","date_gmt":"2025-01-26T08:32:47","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/gigi-cucina-bar-italian-seduction\/"},"modified":"2025-01-26T09:32:47","modified_gmt":"2025-01-26T08:32:47","slug":"gigi-cucina-bar-italian-seduction","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-menu\/gigi-cucina-bar-italian-seduction\/","title":{"rendered":"Gigi Cucina & Bar, Italian seduction"},"content":{"rendered":"

Who remembers the Gare des Eaux-Vives before the recent major renovation? There was the Buffet de la Gare run by a certain Serge Labrosse. There’s still the charming Bistrot des Voyageurs which, I believe, continues to sell out. And… basta! Then construction began… and the square, which had fallen into disuse, saw a radical change in the urban landscape. <\/p>\n

A former student of the \u00c9cole H\u00f4teli\u00e8re de Lausanne has come to bring new life and dynamism to the neighborhood. With La Micheline and Gigi Cucina<\/strong><\/a> & Bar, Camille Grange has succeeded in imposing her culinary vision with energy and enthusiasm, accompanied by chef Andres Arocena who contributes greatly to this success. A duo that works wonderfully well both in the dining room and in the kitchen. For this week’s menu, let’s immerse ourselves in Gigi Cucina & Bar with a gourmet starter, main course and dessert. <\/p>\n

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Smoked swordfish, bottarga, tomato confit \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

The journey begins with thin slices of smoked swordfish accented with a few strips of bottarga, tomato confit, clementine wedges and pine nuts. An incisive, gourmet seafood starter. Wonderfully seasoned, this first course on the menu is a perfect match for its title, and remains a pleasant choice despite the cold weather. <\/p>\n

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Homemade gnocchi \/ Roasted scallops with lardo di Colonnata \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

So this one, but this one! This dish is a real beauty! I love the homemade gnocchi with leeks in a creamy mousse. Airy and light, this little piece of happiness comes with roasted scallops (still translucent inside) topped with pieces of Colonatta bacon. Another surprise lurks at the bottom of the plate, with the pumpkin pur\u00e9e that rounds off this gourmet dish. <\/p>\n

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Chocolate mousse \/ hazelnut ice cream \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

A sweet moment with Guayaquil 64% dark chocolate mousse and Piedmont hazelnut ice cream. The dessert isn’t quite up to the same standard as the savory one; it will be savored for gourmet pleasure, but would have deserved more work to achieve a lighter consistency and texture. <\/p>\n

Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

A gourmet transalpine cruise to the Gigi Cucina & Bar restaurant, where chef Andres Arocena and his team offer a menu that goes beyond pizzas. <\/p>\n","protected":false},"author":4,"featured_media":19387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Gigi Cucina & Bar, Italian seduction | Restaurant | Edouard Amoiel","description":"A gourmet transalpine cruise to the Gigi Cucina & Bar restaurant, where chef Andres Arocena and his team offer a menu that goes beyond pizzas."},"_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":[443],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-menu"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19384","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19384"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19387"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19384"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19384"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}