{"id":25302,"date":"2026-03-29T12:21:15","date_gmt":"2026-03-29T10:21:15","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/new-challenges-for-matthieu-frey-at-banh-mi\/"},"modified":"2026-07-22T12:08:36","modified_gmt":"2026-07-22T10:08:36","slug":"new-challenges-for-matthieu-frey-at-banh-mi","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/new-challenges-for-matthieu-frey-at-banh-mi\/","title":{"rendered":"Matthieu Frey, the impetus of B\u00e1nh M\u00ec"},"content":{"rendered":"
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A year has passed since Matthieu Frey arrived at Vanessa and Pierre’s establishment. It’s been a year of sharing, but above all of learning. For the man we knew behind the stoves of the Sabi restaurant has now set down his luggage at the B\u00e1hn M\u00ec<\/strong><\/a> to take on a new challenge. Already a passionate fan of Asian cuisine, particularly after a memorable stint in Hokkaid\u014d, Japan, at the end of his training, he now draws his inspiration from Vietnam. <\/span><\/p>\n

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Chef Matthieu Frey behind the B\u00e1nh M\u00ec stoves \u00a9Edouard Amoiel<\/figcaption><\/figure>\n<\/div>\n
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Much more than a sandwich<\/span><\/h2>\n<\/div>\n
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For Matthieu, there’s no denying it: a good b\u00e1nh m\u00ec starts with a good bread, crisp on the outside and soft on the inside. To this must be added a subtle interplay of textures and colors. It’s a seemingly simple recipe, but one that demands rigorous product selection. “You might think that a b\u00e1nh m\u00ec is just a sandwich, but in Vietnam, it’s considered a real art,” confides the young chef. “That’s what we’re trying to convey here. <\/span><\/p>\n<\/div>\n

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His many homemade preparations have received rave reviews from travelers and connoisseurs alike: the flavors are spot-on and bring back authentic memories.<\/span><\/p>\n

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B\u00e1nh M\u00ec’s new dishes \u00a9DR<\/figcaption><\/figure>\n<\/div>\n
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A solid reputation<\/span><\/h2>\n<\/div>\n
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B\u00e1nh M\u00ec is celebrating its fourth anniversary this year. In just a few seasons, the establishment has forged a solid reputation, attracting a loyal clientele for lunch and dinner alike, not to mention a program punctuated by events such as invitations from the chefs. Building on this foundation, Matthieu is gradually adding his personal touch by reworking certain dishes, fueled by exchanges with his family and friends and the resident chefs who have worked in the kitchen. While the year 2025 was particularly dynamic, with the arrival of eleven guest chefs, the next stage is more measured, with the ambition of offering an even more accomplished experience. <\/span><\/p>\n<\/div>\n

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While the B\u00e1nh M\u00ec menu evolves regularly with the seasons, the chef also infuses it with new influences. Among them, a nod to Japan with chicken karaage and Sriracha mayonnaise, a subtle reminder of Vietnamese flavors. A cuisine on the move, between respect for tradition and the desire to explore, which confirms that this address in the Rive district has not finished surprising us. <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

From Sabi to B\u00e1nh M\u00ec, Matthieu Frey continues his exploration of Asian-influenced cuisine. Drawing on his extensive travels and solid experience in the kitchen, let’s meet the new chef of this well-known Geneva address. <\/p>\n","protected":false},"author":18,"featured_media":25303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Matthieu Frey, the impetus of B\u00e1nh M\u00ec | Restaurant Geneva | Edouard Amoiel","description":"From Sabi to B\u00e1nh M\u00ec, Matthieu Frey continues his exploration of Asian-influenced cuisine. Drawing on his extensive travels and solid experience in the kitchen,"},"_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-25302","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\/25302","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=25302"}],"version-history":[{"count":2,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25302\/revisions"}],"predecessor-version":[{"id":25330,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25302\/revisions\/25330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/25303"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=25302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=25302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=25302"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=25302"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=25302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}