duo of chefs
Our two young and talented house chefs at a glance:
Chef of Eastwest Hotel Geneva
A creative and daring enthusiast
He is talented, hyper creative, has boundless energy and a great sense of aesthetics. After schooling with great classical chefs and in starred kitchens, he turned to a more creative and modern cuisine. This promising young chef, with a strong personality, already knows what he wants and where he wants to take us! His creations are culinary jewels, as beautiful as they are delicious, drawing us into his world of colours and flavours ...
Executive Chef of the ADHotels in Geneva
At the school of great chefs
From the rough Breton coast to the gentle Lake Geneva shores, through Paris and its stars, the westerly winds brought us this talented young chef and his cuisine full of character. From his homeland he has kept a strong personality and a taste for authentic flavours! Today he has his feet firmly anchored in the “terroir” but his vision is on more distant horizons. And while he does not forget his classics, which he likes to revisit with respect, the chef Monboussin likes to let free his traveling spirit and remains curious about everything!
In addition to our world-inspired seasonal menu, a menu of Swiss specialties reinterpreted by our chefs for the occasion is offered from February 8th to 25th.
Fera from Léman Lake, rösti of Jerusalem artichokes, whipped cream
Confit of pork from Jussy farm, potato raclette style
Monday to Friday, lunch and dinner upon reservation
CHF. 54.- per person
…or the roadtrip on moped of a photographer portraying
a quirky and uncanny Rhone Valley!
A few words about the author,
A few words about the author:
A graduate of l’École cantonale d'art de Lausanne (ECAL), Yann Gross travels a lot.
Through photography and video, he questions the way, often unexpected, in which humans shape their environment.
The main subjects of his work are questions of identity and escapism. For his projects, he collaborates with diverse communities throughout the world.
Author of three books, he is the recipient of several awards and has been exhibited in many galleries and museums in Switzerland and abroad.
A la carte : Rencontre exceptionnelle avec Takeo Yamazaki, le Chef du YOSHI, premier restaurant japonais au monde de Joël Robuchon.
At the heart of Thai refinement, tradition and exceptional cuisine will have you marvel for the evening ... more details soon!