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!
- Monday lunch & dinner
- Sunday lunch & dinner
Pan-fried foie gras with candied gentian juice from fruits and vegetables