Culinary digest: Bayview Restaurant, Geneva


The Bayview Restaurant

Foie gras duet

I may be a bonafide hotel junkie but at Geneva’s Hotel President Wilson, it is the restaurants that really had my attention: There’s the poolside Umami Japanese restaurant overlooking Lake Geneva which even in the middle of the winter manages to transport one to warmer climes; There’s the bib gourmand Arabesque restaurant that is one of the hottest lebanese tables in the city. But the jewel in the crown of this luxury hotel is – hands down – the Bayview Restaurant.

Bayview Restaurant, Geneva

Slightly-seared ormers from Plougastel

 

Bayview Restaurant, Geneva

Sautéed sole meunière with cep juice and violet mustard, Parmentier and Reblochon cork

Bayview Restaurant, Geneva

Venison, grilled quince and beetroot and various accoutrement

 

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Cheese selection

 

Bayview Restaurant, Geneva

White chocolate stalks, cereal ice cream and citrus fruit peel polenta

Cuisine: Haute French. Creative yet subtly reimagined.

Wine list: Extensive and varied. Top tier.

Accolades: Helmed by Michel Roth (Bocuse d’Or), Bayview received it first Michelin star in 2013.

Ambience: Convivial but very decadent. Reservations ahead of time absolutely necessary.

Location: Prime location overlooking Lake Geneva. Address is 47, Quai Wilson, Geneva, 1211 · Switzerland. Bookings can be made by calling+41 22 906 65 52, emailing bayview@hotelpwilson.com or online through TheFork.com

Prices for the degustation menu start at CHF 175..

 

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