French Fine-Dining in Switzerland
Words by Sindy Chan/Images by Troy Nam
The Tiffany Restaurant
Tiffany Hotel Geneva Switzerland
20 Rue de L’Arquebuse
CH-1204 Geneva Switzerland
If Switzerland is on your travel list this year and you love French cuisine, anticipate a most-exotic fine-dining experience, should you request French Executive Chef Jean-Briac Monboussin and French Restaurant Manager Frank Oliveri to prepare your surprise menu.
Here is mine (dinner for two).
– Our take of (raw) Salmon Gravelax and beetroot 19€
– Asparagus from the Roques Hautes estates, scramble eggs creamy 21€
– Crunchy Vegetable Ceviche, coriander and quinoa 15€
– Frog Legs with parsley cream and crispy onions 25€
Rich in protein, omega-3 fatty acid, vitamin A and potassium, with a taste and texture between chicken and fish, frog leg is a delicacy shared by French and Chinese.
– Roasted yellow Pollack Fillet with charred leeks and shellfish, ganished with black crisps made from calamari ink, fresh and tasty hidden mussels €37
– Sweetbread, confit onions, potato espuma 35€
Sweetbread is a culinary name for the thymus or the pancreas especially of calf (ris de veau) and lamb (ris d’agneau). The texture of sweetbread is smooth, tender and moist with a mild creamy flavor. Beef sweetbread is calorie-dense, a 4 oz. cooked portion provides 360 calories.
– Floating Island with Tahitian vanilla 10€
– Light Lemon Pie 12€
The silky, creamy, fragrant “floating island” is sentimental to Chef Monboussin as a grandma’s recipe.
Connie Lambeth – The Australia Times Gourmet – Food/Wine/Events