We left Julien Roques, hat still screwed on his head, as manager of the famous Bottle Brothers on rue Henri Blanvalet in Les Eaux-Vives. Now we find him back on rue du Stand, at the helm of the trendy ramen restaurant Susuru. Happy as ever, Julien Roques is off to a slightly less nocturnal adventure, but one that suits him just fine \u00a9 Nicolas Schopfer <\/p>\n
This former banker, who moved into the restaurant business a long time ago, has a professional eye. He’s a boss who’s always on the ball, who knows how to (re)guide a team and push them towards excellence, a requirement he also imposes on himself every day. Rest assured, Julien Roques doesn’t feel the need to apply the formatted rules of haute gastronomy to his daily routine. Nevertheless, he remains meticulous and precise with his guests. Nicolas Schopfer <\/p>\n
“I was immediately seduced by the place and the cuisine. Susuru’s potential is immense”. On the stove side, chef Alexandre Stocker, a former chef at Epicentre, has a lot of fun with dressings and concentrates on flavours. The pairing he forms with Julien Roques allows the latter to concentrate on a room in perpetual motion, on the choice of natural wines, beer and certain sakes. The MiFood MiRaisin tandem of Christophe and Barbara, experts in the field, find bottles to match the strength and depth of the broths, while food and sake pairings are entrusted to Passeur de Vins. Ramens have become a must, and have a bright future in the city of Calvin. “A new environment in which Julien Roques feels very happy”. <\/p>\n
\n
SUSURU
\nAlexandre Stocker
\n35 rue du Stand, 1204 Gen\u00e8ve
\nhttps:\/\/www.susuru-ramen.ch
\n022 436 88 35<\/p>\n","protected":false},"excerpt":{"rendered":"
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