{"id":19989,"date":"2021-08-30T05:50:25","date_gmt":"2021-08-30T03:50:25","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/adieu-flacon\/"},"modified":"2021-08-30T05:50:25","modified_gmt":"2021-08-30T03:50:25","slug":"adieu-flacon","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/adieu-flacon\/","title":{"rendered":"Adieu Flacon"},"content":{"rendered":"
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The Carouge adventure had to come to an end sooner or later. It’s official: talented chef <\/span>Yoann Calou\u00e9<\/a> is temporarily stepping down as of October 1. Although the details of this separation are a private matter, the announcement has the effect of a small revolution in Geneva’s gastronomic landscape. A discreet chef, Yoann Calou\u00e9 is not one of those hot-tempered, neurotic types like some of his colleagues. Quite the contrary, in fact! Straight in his chef’s hat (even if he doesn’t wear one to give free rein to his rebellious hair), he stands stoically behind the pass in his glass-walled kitchen, meticulously checking the plates ready to be served in the dining room. <\/span> <\/p>\n<\/div>\n

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Lenaka – Chocola, chocolat, chocolat<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

New chapter<\/h2>\n

So here it is, off to other winds and tides. After a decade, what could be more normal? The chef feels ready to write a new chapter in his gastronomic book, to the delight of his customers who love his elegant, gourmet cuisine. “Although this decision was not taken lightly, I’m looking forward to the next stage of my career. I still have so many wonderful creations to cook. Since the departure of Serge Labrosse at the end of 2014, Yoann Calou\u00e9 has continued to develop this establishment, halfway between the neighborhood bistro and the uninhibited gourmet restaurant. With a kitchen brigade committed to his cause and a front-of-house team led by the valiant Guillaume Blehaut, Yoann Calou\u00e9 has managed to maintain Le Flacon’s charm while taking it to new culinary heights. <\/p>\n

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Lenaka – Porcini ravioli<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

And unfortunately, it’s Covid-19 that’s holding back the chef’s ambitions, along with those of the entire profession. He had hoped to abandon the soul of the bistro and focus exclusively on the path of haute cuisine, but the pandemic has confined him to takeaway cooking and hamburgers. “I’m not denigrating this type of cuisine at all; it has enabled us to stay in touch with our clientele and keep our minds busy. But in the long term, this form of gastronomy is not our core business”. It would be inappropriate to use the health crisis as a pretext to justify a hasty departure, but the situation must surely have contributed to some form of reflection and prompted the chef’s decision. “Any change is good when it’s carefully thought through, and I’ve had time to reflect over the last few months,” he recalls. <\/p>\n

Souvenir pleasure<\/h2>\n

Wherever he goes next, we’ll be there to follow his next adventures. We’re already looking forward to returning to his cuisine, which is sure to delight the palates of gourmets in French-speaking Switzerland. Patience is the order of the day! In the meantime, let’s remember with delight some of the chef’s dishes, such as the marvellous gnocchi with burrata and white truffle, the bewildering mushroom ravioli, the savoury heart of beef fillet, tuberous chervil, sabayon and oxtail cromesquis, and the unmissable chocolate, chocolate and chocolate dessert! See you (very) soon Monsieur Calou\u00e9… <\/p>\n","protected":false},"excerpt":{"rendered":"

After 10 years of loyal service, chef Yoann Calou\u00e9 is stepping down from the kitchen of Le Flacon restaurant.<\/p>\n","protected":false},"author":4,"featured_media":19991,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Adieu Flacon | Restaurant | Edouard Amoiel","description":"After 10 years of loyal service, chef Yoann Calou\u00e9 is stepping down from the kitchen of Le Flacon restaurant."},"_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":[381,380,378],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-geneva","tag-michelin","tag-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19989","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=19989"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19989\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19991"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19989"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19989"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}