{"id":19952,"date":"2020-10-09T16:04:22","date_gmt":"2020-10-09T14:04:22","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/bologna-it-goes-on-and-on-and-on\/"},"modified":"2020-10-09T16:04:22","modified_gmt":"2020-10-09T14:04:22","slug":"bologna-it-goes-on-and-on-and-on","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/bologna-it-goes-on-and-on-and-on\/","title":{"rendered":"Bologna: It goes on and on and on"},"content":{"rendered":"

This time, my table of the week is nothing new… Except for those who have been living in a cave for the past few years! In a city where some chefs only stay for a month, let’s pay tribute to the longevity and constancy of the truculent Florian Le Bouhec, a member of the circle of (soon-to-be) extinct chefs. His restaurant Le Bologne belongs to the very select club of establishments that last and work! The keys to success? Service, cuisine and setting… Easy? Well, no! <\/p>\n

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Constance<\/span><\/h3>\n

Contrary to popular belief, catering is not a dead-end career. And you don’t decide to choose this path after watching a rerun of season 9 of Top Chef! We’re talking about a profession, a real one, that’s in our blood and in our skin. Florian Le Bouhec has a lot to live up to: his father was also a great chef. Beneath his gruff exterior, Florian is a hands-on boss who takes the trouble, even furtively, to get to know his customers, and who manages, in these difficult times, to pull out all the stops by achieving the impossible: maintaining consistency, securing the loyalty of a clientele already won over to his cause and, above all, filling his restaurant. The restaurant business is not a one-man show, and the talent of a good owner is to know how to surround himself with people and build trust! With No\u00e9mie Simon, Benjamin Lanta and Hans Cobert in the dining room, you’ve got it made! <\/p>\n

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Veal cheek confit<\/span><\/h3>\n

The same goes for the pots and pans! The consistency remains, and the dishes follow one another according to the seasons and the produce, always with the aim of offering a technically accomplished and spiritually gourmet cuisine. If you look closely… the changes are there, discreet and effective, like the moves in a game of chess that the chef enjoys playing. He pays attention to each and every one, and finally makes the best decision: he listens to himself. While the veal cheek confit, chanterelles and spinach (almost) overshadows the must-try Pata Negra, teriyaki sauce and wasabi mousseline, the pheasant pithiviers, foie gras and yellow wine reduction continues to stir the blood. To our delight, Le Bologne continues on the road, not to Memphis, but to life! <\/p>\n

Le Bologne<\/a>, 11 rue Necker, 1201 Geneva. 022 732 86 60<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Florian Le Bouhec continues to blaze his trail with a fine ladleful of gourmet goodness and a hefty dose of savoir-faire!<\/p>\n","protected":false},"author":4,"featured_media":19955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Bologna: It goes on and on and on | Restaurant | Edouard Amoiel","description":"Chef Florian Le Bouhec continues to blaze his trail with a fine ladleful of gourmet goodness and a hefty dose of savoir-faire!"},"_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":[381,378],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-geneva","tag-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19952","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=19952"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19952\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19955"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19952"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19952"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}