{"id":23456,"date":"2025-11-30T18:48:53","date_gmt":"2025-11-30T17:48:53","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/sauvage-style-sharing\/"},"modified":"2026-07-22T11:53:40","modified_gmt":"2026-07-22T09:53:40","slug":"sauvage-style-sharing","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/sauvage-style-sharing\/","title":{"rendered":"Sauvage-style sharing"},"content":{"rendered":"
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One Friday evening, on the Plainpalais plain, wrapped up in our scarves and hats, comes the eternal question: “Are we going out tonight?” In the distance, a red neon light pierces the night, <\/span>it’s Sauvage<\/strong><\/a>the bar run by No\u00e9 Jolivald and Xavier Tanazacq, who gave us a call and answered our dilemma. So we take our places around a high table, ready to be guided by the menu. <\/span><\/p>\n

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Sauvage Gen\u00e8ve \u00a9DR<\/figcaption><\/figure>\n<\/div>\n
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An open cellar<\/span><\/h2>\n<\/div>\n
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Before we launch <\/span>on the dishes, we start by quenching our thirst. Here, the staff don’t just take your order: they take you straight to the cellar, tucked away behind the bar. The principle? Choose your own bottle. Thanks to the team’s sound advice, we opt for a Silice blanc 2023 from Maison des Ardoisi\u00e8res, Savoie. A precise, mineral wine with lovely tension, <\/span>a perfect match for our selection.<\/p>\n<\/div>\n

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That evening, it was Neuch\u00e2tel’s Gabelou <\/span>who invites himself to our table: <\/span>a cheese with character, a strong taste, and a subtle white wine note, <\/span>but agrees <\/span>ideally with our Silica. Lighter, roasted pumpkin <\/span>is served <\/span>with butternut pickles and Greek miso yogurt, for a colorful dish. The pumpkin seeds create a fine balance of acidity, roundness and crunch. <\/p>\n

\"251121
Marrow bone au gratin at Sauvage \u00a9Edouard Amoiel<\/figcaption><\/figure>\n<\/div>\n
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Canaille cuisine<\/span><\/h2>\n<\/div>\n
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While <\/span>the noise intensifies <\/span>and the comings and goings <\/span>As the time between cellar and kitchen accelerates, a new dish arrives: marrow bone au gratin with pumpkin seed tuiles. A bistro classic, to be sure, but executed with gourmet flair, <\/span>and our good resolutions!<\/span><\/p>\n<\/div>\n

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To conclude our escapade at Sauvage, two new savoury dishes. On the one hand, smoked burrata from Casa Mozzarella<\/strong><\/a>a real revelation, making a pleasant change from <\/span>the traditional burrata served everywhere. On the other, a homemade pork rillette, delicately molded into a quenelle, with a melt-in-the-mouth texture and straightforward flavor, spiced up with mustard seed pickles. Two perfect proposals to end our bottle… and our evening. <\/p>\n<\/div>\n

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Sauvage is a place for those who love a good atmosphere, fine bottles and plates to share. With its varied wine selection and simple yet refined approach, the bar has become a warm haven for local residents, where they come to celebrate good food and good living. <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Plates to share and bottles freely available, if Sauvage could be summed up in three words, it would be without hesitation: ambiance, conviviality and quality. Welcome to the world of the Plainpalais dining bar. <\/p>\n","protected":false},"author":18,"featured_media":23467,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Sauvage-style sharing | Restaurant Geneva | Edouard Amoiel","description":"Plates to share and bottles freely available, if Sauvage could be summed up in three words, it would be without hesitation: ambiance, conviviality and quality."},"_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":[353],"style-de-restaurant":[],"class_list":["post-23456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23456","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\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=23456"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23456\/revisions"}],"predecessor-version":[{"id":23470,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23456\/revisions\/23470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23467"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23456"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23456"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}