In June, we left him at the helm of FiskeBar, the Nordic-inspired restaurant at the H\u00f4tel de la Paix Ritz Carlton (although chef Benjamin Breton has since added his own touch, subtly departing from the original concept). To our great surprise, we find him back at the helm of the Duchessa this autumn. With his sleeves rolled up and his motivation higher than ever, the young culinary talent (who worked with the brilliant Romain Paillereau at La Pinte des Mossette) is ready to take on the banking district. <\/p>\n
First of all, why did he leave the establishment, which is well on the way to eventually earning a star?” The hotel management wanted to move into a sphere that didn’t suit me. At my age, I didn’t want to get into a routine. Even after two months, the rupture with chef Benjamin Breton is still palpable. In the complicated world of Geneva’s restaurant business, the pair were one and the same! A necessary break-up for a certain fulfillment. “I didn’t want to become a negative person; FiskeBar didn’t need that. <\/p>\n
It’s quite a challenge to take over a vessel like Duchessa! Always desperately on the lookout for the slightest novelty, the Geneva canvas went wild when it opened. With a clean slate and his feet firmly planted on the ground, Pierre Leli\u00e8vre recognizes the magnitude of the task ahead. “The location is sublime and the potential enormous. I wanted to get out of my comfort zone,” he says. <\/p>\n
Gone are the truffle pastas concocted in a wheel of Parmesan cheese, requiring complicated service at an exorbitant price. On the other hand, a spritz served in a siphon, or a teardrop of olive oil presented in a jeroboam, could eventually see the light of day. When it comes to creativity, Pierre Leli\u00e8vre is not afraid of anything, and ideas abound. “You have to create a synergy with customers and make them want to come back”. Will the marriage between a talented professional and a luxurious ship be a happy one, and “older”? Only time will tell… In any case, if you’re passing through Place de Neuve, don’t hesitate to drop him a line – you’re sure to be warmly welcomed. <\/p>\n","protected":false},"excerpt":{"rendered":"
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