{"id":21361,"date":"2024-02-25T15:15:29","date_gmt":"2024-02-25T14:15:29","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/the-return-of-tamara-hussian\/"},"modified":"2025-11-29T05:13:04","modified_gmt":"2025-11-29T04:13:04","slug":"the-return-of-tamara-hussian","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/the-return-of-tamara-hussian\/","title":{"rendered":"The return of Tamara Hussian"},"content":{"rendered":"\n

We’ve been eagerly awaiting her return, and now it’s (finally) here. After obtaining all the necessary official authorizations, chef Tamara Hussian is back at the forefront of Geneva’s gastronomic scene. Opposite the famous Caf\u00e9 R\u00e9mor and a stone’s throw from the Victoria Hall, this talented chef has decided to put down her knives. Backed by a luminous, uncluttered space entirely dedicated to the art gallery Wilde<\/a><\/strong>art gallery, the Anouch<\/a><\/strong> is a gastronomic invitation in a discreet and intimate atmosphere. But there’s another surprise in store for diners already on the starting blocks to discover this new address ready for success: sommelier Kamonchat Waiyakan will also be on hand alongside Tamara Hussian! A winning duo we can’t wait to visit. <\/p>\n

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The former Bleu Nuit chef lights the flame at the brand-new Anouch restaurant. When art rhymes with gastronomy and vine. <\/p>\n","protected":false},"author":4,"featured_media":21366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"The return of Tamara Hussian | Restaurant | Edouard Amoiel","description":"The former Bleu Nuit chef lights the flame at the brand-new Anouch restaurant. When art rhymes with gastronomy and vine."},"_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":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-21361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21361","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=21361"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21361\/revisions"}],"predecessor-version":[{"id":21379,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/21361\/revisions\/21379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/21366"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=21361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=21361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=21361"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=21361"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=21361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}