{"id":23557,"date":"2025-12-07T12:21:27","date_gmt":"2025-12-07T11:21:27","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/le-lyrique-andrea-polcinos-version\/"},"modified":"2026-07-22T11:53:50","modified_gmt":"2026-07-22T09:53:50","slug":"le-lyrique-andrea-polcinos-version","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/le-lyrique-andrea-polcinos-version\/","title":{"rendered":"Le Lyrique, Andrea Polcino’s version"},"content":{"rendered":"

According to Andrea Polcino, it’s almost strange to make a career in catering, since nobody in his family was in the business. But with an Italian culture where the table brings people together, and those moments spent with his nonna preparing pasta, the path was already taking shape, without him even realizing it. Born in Turin to parents originally from southern Italy, he grew up between two identities, choosing the hotel business with conviction when he began his studies. In his first year at school, he worked weekends as a commis, discovering team spirit, the pace of service and the reality of the profession. Gastronomy soon attracted him and, full of determination, he landed a place in a Michelin-starred restaurant at just 15 years of age. He discovered a demanding world that suited him, and when one day he was sent to replace the chef de partie for pasta preparation, Andrea saw the promise of a great career ahead. <\/p>\n

\"251124
Andrea Polcino behind the stoves at Le Lyrique \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

A taste of elsewhere<\/h2>\n

At the age of 19, he joined Del Cambio, a Turin institution next to the Carignano theater, where actors came to dine after performances. He liked the atmosphere, but his desire to go elsewhere became stronger. A friend offered him a job as a chef in Geneva, which he accepted without hesitation. For a year, in a small restaurant in Carouge, he learned the language, discovered the city and a different way of cooking. Keen to understand French cuisine at its source, he then applied to Jo\u00ebl Robuchon in Monaco and obtained a position as chef de partie. The experience was intense, as he knew neither the language nor French cuisine, but he progressed rapidly. It was during this period that he became engaged and dreamed of a family life. Returning to Geneva became an obvious choice, “I’m right behind my house, because after Mont Blanc, there’s Turin.” <\/p>\n

Back in Switzerland, Andrea gave himself time to find a place in a palace, his new challenge. In 2015, he joined the Michelin-starred Il Lago restaurant at the Four Seasons. Starting out as a demi-chef, he climbed the ranks until, in November 2023, he found himself alone at the head of the kitchen. This progression marked a turning point: Andrea realizes how far he’s come, the family he’s built, and the importance he now places on his creative freedom. He loves the house deeply, but feels that the star is not his own, and that the immutable rules and frameworks of a palace no longer correspond to his desire to invent. <\/p>\n

\"LYRIC\"
Le Lyrique brasserie \u00a9DR<\/figcaption><\/figure>\n

Renewal at the Lyrique<\/h2>\n

He then took time out for his family, cooking for private dinners and rediscovering the pleasure of free, instinctive cooking, without hierarchy or protocol. Then, in mid-December, Le Lyrique presented itself as a sign. The place reminded him of Turin: a historic, lively, popular address. He arrived without knowing either the team or the menu, and started from scratch, exactly what he was looking for. On his arrival, he observed and learned the local cuisine, the habits of the customers and their expectations. For two months, he gently reworked the basics – broths, bisques, dressings – without rushing the teams. <\/p>\n

Le Lyrique remains a French brasserie, but Andrea begins to slip in more personal suggestions, and their success quickly outstrips that of the menu. Some became classics, but Andrea refused to settle for routine. His aim is to improve on the historic recipes, to evolve the menu without betraying the soul of the place, all the while guaranteeing the irreproachable quality of the products. Proud of his origins, he also introduces an Italian touch. The white truffle, a treasure from Piedmont, is used in simple recipes before inviting itself into more audacious creations. He also enriches the wine list with a few bottles from his region. Eleven months later, he can see just how far he’s come: a new team, a new spirit, a higher general standard. <\/p>\n

\"DSC06294\"
Chef Andrea Polcino \u00a9 Julien Mazille<\/figcaption><\/figure>\n

Table culture<\/h2>\n

Le Lyrique organizes events that Andrea hopes to increase. These events put the spotlight on producers, winemakers and artisans. His ambition is to bring back the culture of the table to the forefront, to create sharing, to offer warm moments. He likes his customers to know what they’re eating, to understand the origin and the work behind each product, all around a good glass of wine. A sincere cuisine, told to the rhythm of the heart and the seasons. <\/p>\n","protected":false},"excerpt":{"rendered":"

After the palaces and Michelin-starred kitchens, Andrea Polcino has found the Lyrique a place where freedom, simplicity and exceptional products meet. <\/p>\n","protected":false},"author":17,"featured_media":23558,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Le Lyrique, Andrea Polcino's version | Restaurant Geneva | Edouard Amoiel","description":"After the palaces and Michelin-starred kitchens, Andrea Polcino has found the Lyrique a place where freedom, simplicity and exceptional products meet."},"_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":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-23557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23557","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\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=23557"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23557\/revisions"}],"predecessor-version":[{"id":23634,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23557\/revisions\/23634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23558"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23557"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23557"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}