Known by the population of Geneva for its enviable position, a stone’s throw from Bourg-de-Four, the oldest square in the city, this café-restaurant attracts many tourists, who stroll through these cobbled streets. For a long time, his cuisine has therefore been oriented towards proposals that can satisfy a very varied public, such as hamburgers or even snacks, such as malakoff balls, to nibble at any time with a glass of wine or a beer.
“The place is known for its hamburgers, so we “upgraded” them, from the meat to the fresh bread that comes from the Guerrazzi bakery, passing through the sauces that have been rectified. With Alice Jeannet, we have changed the whole menu”, specifies the executive chef of the Dumont-Dupraz group, Jeremy Schambacher, who had brought the young chef with him to Saint-Barth for the opening of Pierre Gagnaire’s restaurant in the Hotel Barrière Le Carl Gustaf.
New proposals include homemade gnocchi cacio et pepe, a recipe that comes from their experience within the Gagnaire group. Other new signature dishes: the tuna tartare with ginger, chives, shallots, topped with coconut milk mixed with lime and coriander, or the sirloin of stale beef, pan-fried and served with mashed potatoes of earth and a juice of green pepper with a hint of grapefruit.
The suggestions of the moment allow the chef to give free rein to her creativity and stick as closely as possible to the season. This week the holiday menu will be launched, with an evening menu opening with very comforting starters such as beef and foie gras croquettes with Piedmont hazelnut and squash puree, or homemade foie gras terrine with candied quince in a spiced syrup, broken speculoos and the inevitable toasted brioche. The games of textures are essential for the scallops from Dieppe à la plancha, between the fondant celery risotto flavored with truffles and the crunch brought by the Colonnata bacon and buckwheat seeds. To accompany the supreme of roasted capon, the Jerusalem artichoke comes in three different consistencies, ranging from soft to crispy.
Demi Lune Café, rue Etienne-Dumont 3, Geneva, tel. 022 312 12 90; Mon-Fri 9:30 a.m. – 0 a.m.; Sat-Sun 11am-12am with burgers served non-stop; www.demilune.ch