Geneva Supper Club

Geneva Supper Club Geneva Supper Club works on focused and tasty food, no muss, no fuss. We were born out of a love for good food and creating connections with great people. Wine?

Simplicity with quality comes first, great details are just beneath. Its our choice to be organic, because it is worth it. We’re a huge fan of natural ones. We pick ‘em, You pour ‘em. In April 2014, we kicked off Michael's first menu. We have been working on changing actual dishes and altering the format substantially. While still keeping our entry-level low, we put together one long arrangement o

f flavors, textures and ideas to be experienced as a whole.

90-100% of all chosen produce is certified organic. Michael trained as a pastry cook under the Head Pastry Chef of the critically acclaimed restaurant, Noma (Copenhagen), with stints at Momofuku Ko (2 Michelin Stars, New York), Le Flacon (1 Michelin Star, Geneva) and featured in Monocle Magazine whilst working at Luskus (1 Michelin Star, New York).

Sea Urchin Freestyle: Nordskot + Icelandic Uni+ Raw Entrecote + Lumpfish Caviar + Pickled Sh*take + Mirin + Duck Fat
24/04/2015

Sea Urchin Freestyle: Nordskot + Icelandic Uni+ Raw Entrecote + Lumpfish Caviar + Pickled Sh*take + Mirin + Duck Fat

Adresse

Secheron
Geneva
1202

Telefon

+41788402026

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