2 types of meringue lemon sorbet and lemon caviar, wafer
$150 USD Tasting menu, add on tuna, and cocktail
Went to Geneva, Switzerland as a day trip from Lyon, France to visit the Patek Philippe Museum and enjoyed La Micheline for lunch. I got there right when they opened and had a reservation for that time, seeing as it was a Tuesday and early, 12pm, the restaurant was very slow to gain guest but within 30-45 minutes all of the table were filling up with guests. My server was great and took time to talk to me and had conversation about travels which was very nice. The food was outstanding the flavors and techniques used including spherification, foams, aging, drying and a high level of difficult cooking all were perfectly executed. After my meal I did make a stop to the restroom and after exiting I was walking past the kitchen and stop to watch the show, not even 30-45 seconds passed and someone I didn’t know came up to me and asked if there was an issue. I told him I was just enjoying the show, he introduce himself as Andrès (he was Chef Andrés Arocena), he asked if I had eaten yet or not, I told him that I had and he asked very genuinely how everything was from my lunch. He then went on to ask about where I came from, I wonder if it was because of my glaring southern, USA, accent, but he kept talking to me for a few minutes and made me feel like he actually appreciated the people that he provides food to. Great time, great food, and great memory.
3 Comments
February 2024
L: White Fish mouse spicy mayonnaise toast
C: Bonito with House marinated anchovies Greek pepper toast
R: Olive mouse sphere
Mandarin Mule
Balfegó blue fin tuna belly, yuzu caviar, seaweed salad, shaved dried bluefin tuna loin
63’degree egg asparagus puree, butter foam, broad beans
Norwegian cod, roasted artichoke, anchovies butter, and escabeche carrot tomatoes pepper parsley oil sauce
2 types of meringue lemon sorbet and lemon caviar, wafer
$150 USD Tasting menu, add on tuna, and cocktail
Went to Geneva, Switzerland as a day trip from Lyon, France to visit the Patek Philippe Museum and enjoyed La Micheline for lunch. I got there right when they opened and had a reservation for that time, seeing as it was a Tuesday and early, 12pm, the restaurant was very slow to gain guest but within 30-45 minutes all of the table were filling up with guests. My server was great and took time to talk to me and had conversation about travels which was very nice. The food was outstanding the flavors and techniques used including spherification, foams, aging, drying and a high level of difficult cooking all were perfectly executed. After my meal I did make a stop to the restroom and after exiting I was walking past the kitchen and stop to watch the show, not even 30-45 seconds passed and someone I didn’t know came up to me and asked if there was an issue. I told him I was just enjoying the show, he introduce himself as Andrès (he was Chef Andrés Arocena), he asked if I had eaten yet or not, I told him that I had and he asked very genuinely how everything was from my lunch. He then went on to ask about where I came from, I wonder if it was because of my glaring southern, USA, accent, but he kept talking to me for a few minutes and made me feel like he actually appreciated the people that he provides food to. Great time, great food, and great memory.
that tuna belly dish looks delicious
Cool that you got to speak with chef!