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Restaurant La Ferme de l'Hospital - Jean-Jacques Noguier
Jean-Jacques Noguier has been perpetuating an ancestral tradition for more than a quarter of a century
La Ferme de l'Hospital
By Jean-Jacques Noguier

Nestled at the foot of the slopes of the Salève, the gastronomic haunt of Jean-Jacques Noguier has been perpetuating an ancestral tradition for over a quarter of a century. This old Savoyard farmhouse used to provide Geneva’s hospital with fresh produce, before being converted into an inn. The chef from the Vaucluse area, skillfully enhanced the soul of the place until he reached the heights of excellence with a Michelin star awarded 16 years ago. The flavours of the chef ’s native Provence combine with those of his adopted region in a procession of traditional dishes with a twist of limitless ingenuity. These include roasted lobster, purple artichokes and a cold infusion of lemon verbena with chicken ravioli, foie gras, morels and truffles, mushroom cappuccino, Arctic char from Lake Geneva, Jerusalem artichoke mousseline, and beetroot and chicken sauce with Timut pepper. Table’s ready for the curious!

INFOS

Address:
Rue Molard 74160 Bossey
Tel. : 04 50 43 61 43
PRICES

Menus at 38€, 78€, and 92€
OPERATIONAL HOURS

Closing:
- Monday lunch & dinner
- Sunday lunch & dinner
SPECIALITIES

Pike biscuit of Léman crayfish crayfish juice chignin pimprenelle

Pan-fried foie gras with candied gentian juice from fruits and vegetables
PHOTOS GALLERY
STREET VIEW