{"id":25908,"date":"2026-05-05T19:01:48","date_gmt":"2026-05-05T17:01:48","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/jan-bertiauxs-spinach-wine-and-connection\/"},"modified":"2026-07-22T12:09:51","modified_gmt":"2026-07-22T10:09:51","slug":"jan-bertiauxs-spinach-wine-and-connection","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/jan-bertiauxs-spinach-wine-and-connection\/","title":{"rendered":"Jan Bertiaux’s Spinach: wine and connection"},"content":{"rendered":"

Jan Bertiaux opened L’\u00c9pinard<\/strong><\/a> to get back to what makes his heart beat: wine. The nuance is essential. As he recounts his turnaround after L’Artichaut, emotion shines through: it’s not bitter fatigue. He confides sincerely: “I could have gone on for twenty-five years. His impetus is rooted elsewhere: in a profound need for reinvention, in new hope. But above all, it’s the burning desire to put his passion back at the center of a daily life that, by trying to hold on to everything, had distanced him from it. <\/p>\n

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Jan Bertiaux selecting a bottle \u00a9Studio PAW!<\/figcaption><\/figure>\n

Winegrowing support<\/h2>\n

At his green-clad establishment on rue Dancet, Jan Bertiaux doesn’t talk about wine as a cultural totem. For him, wine is a medium of pleasure, a living language that lights up the eyes and loosens tongues. With him, there’s no dominant discourse: the aim is neither to impose a taste nor to convert anyone. Experience has taught him to be wary of rigid certainties. When he first started out, he was determined to convince. Today, he prefers to accompany, listening to the emotions of others. <\/p>\n

This is what makes what he wanted to create so unique. A place that doesn’t seek to teach lessons, but to offer the simple joy of a smile, of a discovery. “First we ask if we want red, white, something lighter, more textured, fuller. We refine, we listen, we feel the table”. Then he gently takes you elsewhere. “A Pinot lover might discover a trousseau. Someone who swears they don’t like Gamay may suddenly find it to their liking. The gesture is there: to open doors, to provoke a surprise, without ever forcing the handle. <\/p>\n

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Salle de l’\u00c9pinard \u00a9Studio PAW!<\/figcaption><\/figure>\n

Urban grammar<\/h2>\n

Deep down, L’\u00c9pinard also tells the story of a man who has aged. Jan Bertiaux has experienced the enthusiasms, the too-clear angles and the jarring openings. He understood the mistakes better afterwards. Loving natural wine at home doesn’t mean you have to make it a standard in the dining room. A good place isn’t built against customers, but with them. This view extends far beyond the bottle. <\/p>\n

Jan Bertiaux observes his city, its uses, its shifts. “The Covid has reshuffled the cards,” he says bluntly. Lunches no longer play the same role. The evening has become the real place to let go. You come in, change, go out for a drink, a date, a plate, two or three bites. Sometimes a bottle of wine, sometimes just a moment. L’\u00c9pinard has slipped into this new urban grammar. A place that’s more flexible, lighter and more in tune with the times. <\/p>\n

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The \u00c9pinard team \u00a9Studio PAW!<\/figcaption><\/figure>\n

Finding a rhythm<\/h2>\n

There’s nothing superficial about this lightness. It’s the fruit of hard work: two years of exhaustion, rebuilding, sleepless nights with doubts, fighting against pressure without investors, looking for the strength and the team to hold on. Jan Bertiaux doesn’t romanticize anything: “Everyday professional life invades everything. But when the place finally starts to come alive, to gain momentum, satisfaction overwhelms you.” <\/p>\n

Today, L’\u00c9pinard seems to have entered this phase: that of a cruising rhythm, rather than a phenomenon. A loyal clientele. Word of mouth. A varied public, from 25 to 70 years of age, who don’t fit into any particular box. Women come alone to the bar because they feel safe and comfortable. There are regulars, neighbors and the curious. It’s a place that’s not just another hangout, d\u00e9cor or concept. <\/p>\n

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Owner Jan Bertiaux at l’\u00c9pinard \u00a9Studio PAW!<\/figcaption><\/figure>\n

Closer to himself<\/h2>\n

Jan Bertiaux has neither a taste for the ego-I nor for grand demonstration. Even in his relationship with his own journey, there is no heroic narrative. Only a kind of quiet lucidity. Yes, it was necessary to rediscover that first love of the wine bar. Yes, we needed a place where we could drink well, eat well and, above all, have a really good time. <\/p>\n

L’\u00c9pinard is not just another address in a neighborhood that has become denser in recent years. On the contrary, it’s a personal response to an era, a profession and a maturity, born of an inner shift rather than a calculation. Today, if Jan Bertiaux says he’s happy here, it’s not because everything has become simple, but because he feels at home: closer to wine, to people and to himself. <\/p>\n","protected":false},"excerpt":{"rendered":"

For many years, Jan Bertiaux was the star of L’Artichaut. With L’\u00c9pinard, he is refocusing. He is gaining in freedom, offering more wine and listening to customers who are going out in a different way. A boss who’s been around a while… <\/p>\n","protected":false},"author":4,"featured_media":25909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Jan Bertiaux's Spinach: wine and connection | Restaurant Geneva | Edouard Amoiel","description":"For many years, Jan Bertiaux was the star of L'Artichaut. With L'\u00c9pinard, he is refocusing. He is gaining in freedom, offering more wine and listening to custom"},"_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-25908","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\/25908","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=25908"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25908\/revisions"}],"predecessor-version":[{"id":25914,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25908\/revisions\/25914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/25909"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=25908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=25908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=25908"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=25908"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=25908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}