{"id":23394,"date":"2024-10-02T15:05:19","date_gmt":"2024-10-02T13:05:19","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/le-dorian-a-geneva-brasserie\/"},"modified":"2024-10-02T15:05:19","modified_gmt":"2024-10-02T13:05:19","slug":"le-dorian-a-geneva-brasserie","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/le-dorian-a-geneva-brasserie\/","title":{"rendered":"Le Dorian: a Geneva brasserie"},"content":{"rendered":"

Even if the desire to visit him was too strong, we had to wait! Wait… a word that in Geneva’s stratosphere doesn’t exist, as the temptation of novelty in our city seems to override all human discernment. Waiting… for the men and women who are part of Florian Le Bouhec’s new adventure to settle the automatisms of a profession more than ever scrutinized by those who claim to know it. Waiting… for a menu to be truly finalized, and for the dishes to have had time to be fine-tuned. Waiting… for the buzz to spread, and for a supposedly self-righteous but not always benevolent elite to take a stand against it. It was time to stop waiting! The Dorian… open up! <\/p>\n

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Le Dorian Geneva \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Geneva institution<\/h2>\n

It’s hard to describe the joy of returning to the Dorian, so dear is it to the hearts of Geneva’s residents. A former stronghold of the Pettina family, which fell into disuse over the years with successors reluctant to maintain the transalpine culinary myth, this institution is finally back at the height of its local gastronomic popularity. The scenario seemed to have been written especially for Florian Le Bouhec. Always on the lookout for new projects, the former Bologna chef couldn’t pass up such an opportunity. But the Dorian is no ordinary neighborhood bistro. More than eight months of work, under the supervision of architect Youri Kravtchenko, were necessary until the reopening at the end of August. It was a major challenge, and one that took guts! <\/p>\n

The son of a (great) chef, Florian Le Bouhec is one of those chefs who cultivate the notion of fine dining in its purest tradition. His gruff appearance conceals a great sensitivity that expresses itself in his culinary and decorative choices. Skillfully studied lighting, a magnificent bar adorned with shells, calligraphy on the walls, patterned carpeting and plant decoration in the veranda. As time goes by, Florian Le Bouhec’s culinary career in Geneva remains an example to many… L’Artichaut, Le Caf\u00e9 de la Paix, Le Bombar in the early days, Le Bologne of course, Bleu Nuit still… and now Le Dorian. <\/p>\n

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La Veranda du Dorian \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Centerpiece<\/h2>\n

Know how to surround yourself! An adage that many people don’t seem to apply. Even if paths can sometimes go in opposite directions, Florian Le Bouhec seems once again to have surrounded himself with people who play a pivotal role both in the front room and behind the stove. Our compliments go to Guillaume Nonnet who, after more than 10 years of loyal service at Brasserie Lipp, is now officiating in the dining room with brio. On the stove side, we welcome Andrea Branca, who joins the adventure after working for a long time alongside Yoann Calou\u00e9. <\/p>\n

The menu is an ingenious blend of French and Italian gastronomy. Instead of opposing each other, the two influences are complementary. While the appetizers and fresh pasta reflect the traditions of Italy, the main courses honor French culture in all its splendor. For starters, there’s a choice between cooked and raw boletus, divinely prepared and enhanced by a meat jus, and a veal battuta, accompanied by roasted hazelnuts and a subtle miso mayonnaise. <\/p>\n

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Fricassee of mushrooms \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

France & Italy<\/h2>\n

As we begin our meal, the Italian influence continues with paccheri caccio & peppe in sharing mode. Apart from a slight undercooking, this emblematic Roman dish works perfectly. The sweetbread fricassee and venison noisette are an invitation to temptation, but it’s the skate wing that stands out. As if it had lost some of its nobility, skate has practically disappeared from restaurant menus in favor of other fish that lack relief and originality, but are undoubtedly easier to prepare. Magnificently cooked, laid on crunchy beans and samphire, the chef dresses it with a lemon beurre blanc. Marine magic! <\/p>\n

Like a play, Le Dorian plays out its first performances with panache. As the show gets underway, take a seat and enjoy a moment of joy, delight and sharing. All good reasons to go. <\/p>\n","protected":false},"excerpt":{"rendered":"

At the end of the summer, chef Florian Le Bouhec opened Le Dorian, putting this historic Geneva establishment back on the map. People are flocking to the door, so we took the time to taste. <\/p>\n","protected":false},"author":4,"featured_media":23399,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Le Dorian: a Geneva brasserie | Restaurant | Edouard Amoiel","description":"At the end of the summer, chef Florian Le Bouhec opened Le Dorian, putting this historic Geneva establishment back on the map. People are flocking to the door,"},"_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":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-23394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23394","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=23394"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23394\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23399"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23394"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23394"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}