Bistrot in Geneva: But we are well at Maman!

From the outset, the Cajole brand: “At Maman”. No doubt, we will be comforted, pampered, pampered. Therefore, And above all, well nourished. However, Nice promise therefore. Nevertheless, Finally, for a bit that we had happy relationships with your own mother. Consequently, And that she was cordon-blue. For example, A spindle with pretty chickens that give customers on a nice and large terrace. bistrot geneva: but we well Therefore, We are at the foot of the Butte de la Bâtie. Similarly, a jet of Gamay from the youth road, served as princes, happy as popes.

Especially since the menu is full of simple and fair Mediterranean proposals. Nevertheless, Large plancha shrimps. Nevertheless, A Vitello Tonnato. In addition, Stuffed zucchini flowers. Furthermore, Let’s attack with a rag of Carpegna ham, full -bodied and elegant. Consequently, Follows one raw From lobster to melting flesh, simply boosted with lime and coriander. Perfect.

The salmon tartare. often informed elsewhere, brings together dodus fish with voluptuous lamb’s lettuce scented with lime, red onion and coriander. Accompany it fries, greenery and a supersalade of crunchy carrots and fennel with sesame oil. As for the chicken by Perly roasted on the spit. farm and tasty, he tumbles in beautiful company: puree quenelle, eater pea, chanterelles, artichokes and beans. All anointed with a full -bodied poultry background. Mom did not do so much.

At Maman. rare amenity and consideration

All this is mitone with tact bistrot geneva: but we well and tonicity by the Franco-Laotien Seng Ditgnavong, ex-chief of the restaurant du Lac in Versoix. Richard Cressac, iconic figure of Geneva gastronomy, supervises the kitchen. As for Guy Vulliez. former White horse vanduits, Old port And the Relais de Chambésy, he heads the room with rare amenity and consideration.

This maternal brand was created in 2015 by the promoter of the show Michel Bocion. The place has a much longer history. Was it exactly where the XX was crackled^e century the Tivoli brewery? We discover it thanks to a series of photos Preserved at the Geneva Library: rudimentary barracks. holes in the rock to hold the barrels in the fridge.

We are in any case certain that the current hotel-restaurant occupies the old Tivoli inn. a bistro canaille, where the Geneva fans of homemade sauerkraut (it was notorious), lanes, gratin dauphinois and ham to the bone came to ripaille. In 2011, the restaurant almost became … a brothel. But for lack of appropriate authorization, the work was interrupted. Mom was hot.

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