A resto in a bistro

A resto in a bistro

If I mention the Auberge du Cheval Blanc, I am pretty sure that you will immediately think about the brunch and the tapas bar. You are absolutely right. But in 2016, Aymon, the owner, felt it was time to shake things a little. That’s why he came up with the idea to create a resto in a bistro so his friends and faithful clients could enjoy a lovely dinner.
The concept: 26 seats to favour quality – of local and seasonal products – and not quantity. A dedicated and intimate space inside the Auberge, surrounded by works of art, wood and old stone. The menu is prepared by Chef Yohan Castanet, alongside Antoine. The chef worked in Paris and Lyon before settling down in Geneva. He comes from a family of artisans – who owned a bakery and a butchery – and appreciates a simple (but not simplistic) cuisine. His motto: sublime local products. His culinary mentor: Alain Ducasse. In other words, sauces and cooking techniques are his areas of expertise. He knows how to combine refinement with taste.
Straight to basics: 3 starters, 3 main courses and 3 deserts that change every 5 weeks. Saladine of mesclun, carbonara calamaretti, fish of the moment or braised veal, chocolate moelleux with a melted heart, freshness is felt at first sight. The vegetables are perfectly cooked.
Julien Bon the wine expert makes sure that the choice of wine fits the menu. The attentive and smiling service echoes the cosy and friendly atmosphere.
May I however suggest that you take a look at the tapas menu and order your custom-made dinner. After all, there are no rules when it comes to food.

Place de l’Octroi 15, 1227 Carouge
Mar à sam dès 17h
+41223436161
Budget: $$

By Le Petit Chou — 15 Oct '17

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