{"id":25172,"date":"2026-03-23T08:39:52","date_gmt":"2026-03-23T07:39:52","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/wallis-moreno-the-new-impetus-for-bleu-nuit\/"},"modified":"2026-07-22T12:08:27","modified_gmt":"2026-07-22T10:08:27","slug":"wallis-moreno-the-new-impetus-for-bleu-nuit","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/wallis-moreno-the-new-impetus-for-bleu-nuit\/","title":{"rendered":"Wallis Moreno, the new impetus for Bleu Nuit"},"content":{"rendered":"

Since October, Wallis Moreno has been working on this invisible but essential project: that of energy and motivation. Recomposing a team, regaining balance, recreating a room that breathes. Because that’s where it all starts. She says it plainly: she’s no longer looking for perfect CVs, but clear intentions. People who come to build and not to pass by at the bend in the road. Finding staff has become a challenge, but not necessarily for the reasons you might think. Today, what’s lacking isn’t technique. It’s the desire. <\/p>\n

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Wallis Moreno at the Bleu Nuit counter \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Wine as a common language<\/h2>\n

She prefers to train rather than correct, to shape rather than compose with initially fixed habits. “Because someone who arrives already tired of the job is difficult to develop, whereas a curious person can learn everything. And above all, be part of a dynamic,” she reminds us. Building a team that moves forward together, rather than a sum of passing individualities: this is undoubtedly her first real signature. That’s our wish for her. <\/p>\n

Before Geneva, there was the Loire, Alsace and then Paris. A path that could have led her to a classic career in Michelin-starred restaurants. But wine soon became the obvious choice. In Alsace, she literally immersed herself in the subject. She spent her days off in the vineyards, tasting, harvesting, observing and understanding. She discovered a generous region, approachable winemakers, and above all a way of living wine in an embodied way. <\/p>\n

This was the turning point. She abandoned the idea of becoming a ma\u00eetre d’h\u00f4tel to devote herself fully to sommellerie. Because what she’s looking for isn’t just service. It’s about connecting with people, from the winegrowers in the vineyards to the customers behind the counter. Then it was off to Paris, to the famous Le Verre Vol\u00e9 establishment, where she discovered a freer, livelier approach to the world of wine, but less codified, more instinctive in an equally demanding environment. Less talking, more sharing. The wine circulates, and so do the exchanges. Above all, she hones her eye and her palate. Understanding what’s right and refusing to be locked into a trend. Natural wine, yes, but not blindly. She learns to distinguish between a sincere approach and a wine that’s simply “up to date” and not up to scratch in terms of taste. A single watchword: keep pleasure as your only compass. <\/p>\n

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The Bleu Nuit restaurant in Geneva \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

An unexpected playground in Geneva<\/h2>\n

Wallis Moreno arrives in the city of Calvin in 2024, almost out of curiosity, and discovers an unfamiliar territory: the Swiss vineyards. And the surprise was real. She hadn’t expected such diversity. Nor such richness. Even less so for so many winegrowers committed to a living, precise, sometimes even natural approach. But she also noticed something else: these wines are still too little promoted. <\/p>\n

As soon as she arrived at Bleu Nuit<\/strong><\/a>the menu evolves by adjusting the references. Swiss wines took their place. His approach is neither a rhetoric nor a posture. Just a coherent way of working. One thing is immediately striking about this young director: her clarity. She doesn’t try to impress. She seeks to make herself understood. And above all, never to put the customer at a distance. “To speak simply, to serve precisely. Wine is not a coded language reserved for a few initiates… it’s an exchange”, as she often says. <\/p>\n

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The Bleu Nuit speakeasy \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Gun flint<\/h2>\n

Rather than talking about “flinty taste” or using pompous terms, she prefers to evoke sensation: freshness, fruitiness, texture or warmth in the mouth. She asks questions, observes reactions and adjusts. Because that’s what it’s all about: making the person in front of you feel good. That they understand and can feel free to choose, and do so with pleasure. <\/p>\n

With her, the Bleu Nuit room doesn’t stand still… it comes alive. Winemaker dinners, gastronomic sequences with chefs Mathias Fr\u00e9r\u00e9 and Justine Montessuit, themed weeks… formats that tell a different story, create links and bring people back for more. A place where you feel good. Where the food is simple. Where you just drink. Where people talk. And so, today at Bleu Nuit, something is clearly happening… <\/p>\n","protected":false},"excerpt":{"rendered":"

Between exacting standards and instinct, the new director of Bleu Nuit, Wallis Moreno, is building a menu and a discourse where wine becomes a simple, direct and shared language.<\/p>\n","protected":false},"author":4,"featured_media":25191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Wallis Moreno, the new impetus for Bleu Nuit | Restaurant Geneva | Edouard Amoiel","description":"Between exacting standards and instinct, the new director of Bleu Nuit, Wallis Moreno, is building a menu and a discourse where wine becomes a simple, direct an"},"_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-25172","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\/25172","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=25172"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25172\/revisions"}],"predecessor-version":[{"id":27244,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25172\/revisions\/27244"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/25191"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=25172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=25172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=25172"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=25172"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=25172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}