{"id":20632,"date":"2022-02-17T08:10:04","date_gmt":"2022-02-17T07:10:04","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/beauty-and-the-bottle\/"},"modified":"2022-02-17T08:10:04","modified_gmt":"2022-02-17T07:10:04","slug":"beauty-and-the-bottle","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/beauty-and-the-bottle\/","title":{"rendered":"Beauty and the bottle"},"content":{"rendered":"
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It’s not always easy to follow in the footsteps of chefs who have built a restaurant’s reputation. Serge Labrosse was the first to position the Carouge district on Geneva’s gastronomic scene, winning a Michelin star. He then handed over the reins of Le <\/span>Flacon<\/a> to his second-in-command at the time, a certain Yoann Calou\u00e9 (now based at the Caf\u00e9 des Banques, currently undergoing renovation), who would captain the ship for a decade. Today, it’s the turn of the intrepid Lucr\u00e8ce Lacchio to take over the helm. It’s a return to her roots for the chef, who is no stranger to 45 rue Vautier, having already worked there for five years.<\/span><\/p>\n<\/div>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Team spirit<\/h2>\n

A change of chef, but not of decor! Geneva’s most bistro gastro retains its elegant spirit. Even though a few decorative elements have been discreetly introduced into the restaurant, it’s a shame we didn’t take advantage of this mercato of chefs to give a new identity to this establishment with undeniable potential. Rest assured, the glass kitchen overlooking the dining room is still in place. In the image of Thibault Bleuzet (Benjamin Breton’s former faithful companion at Bottle Brothers and Fiskebar), new faces are showing their aprons alongside the chef. By surrounding herself with young talents from a wide variety of backgrounds, Lucr\u00e8ce Lacchio is adding to her ranks. <\/p>\n

While the mackerel, marinated in gravlax-style salt and colored with a blowtorch, wins us over, it’s the 63.2-degree egg that takes the cake. Accompanied by a light Parmesan mousse and grilled leeks, the dish is a seductive appetizer. Cooked at a low temperature, the turbot and its caramelized endives and onion pur\u00e9e are effectively counterbalanced by the bitterness of a few Treviso leaves. With its roasted turbot fumet, blended with meat juice and red wine, the dish takes on a whole new gustatory dimension. A la plancha seared scallops, translucent throughout, roasted cauliflower pur\u00e9e and cauliflower tabbouleh, meanwhile, are seasoned with a veal and prawn jus. An ingenious combination! <\/p>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Winning return<\/h2>\n

Female talent is back in Carouge. Lucr\u00e8ce Lacchio confirms her baptism of the air without too much difficulty. Establishing a first menu is one thing, confirming it is quite another. No doubt this ingenious cook will have many more tricks up her sleeve in the weeks to come. <\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Lucr\u00e8ce Lacchio takes over the kitchen of Carouge’s Le Flacon restaurant. A breath of youth blows back into the Sardinian city. <\/p>\n","protected":false},"author":4,"featured_media":20635,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Beauty and the bottle | Restaurant | Edouard Amoiel","description":"Chef Lucr\u00e8ce Lacchio takes over the kitchen of Carouge's Le Flacon restaurant. A breath of youth blows back into the Sardinian city."},"_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":[425,381,426,380,378],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-20632","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-cargoue","tag-geneva","tag-manager","tag-michelin","tag-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20632","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=20632"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20632\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/20635"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=20632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=20632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=20632"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=20632"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=20632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}