The best meal I ever had at an Atelier Robuchon by @chef_olivierjean in Geneva.

Carrot, buckwheat, shiso emulsion.
Pea and onion tartlet.
Foie gras, Timut pepper, apple compote, apple with calvados, apple/fennel/chili condiment.
Sea bass, peas, pea jus, cherry blossom.
Monkfish, leeks, black garlic, curry sabayon.
Beef filet, foie gras tartlet, herb sabayon, beef reduction.
Raspberry in different textures.
Chocolate, vanilla ice cream, black cardamom.
Chocolate/raspberry, citrus tartlet, coffee sablé breton.

@atelier_robuchon_geneve

#atelierrobuchon #olivierjean #thewoodward #geneva #twostars #deuxetoiles Less