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Hotel Beau Rivage Cuisines: FrenchAbout
This grand restaurant is in one of the fanciest hotels in Geneva. Suitably decorated with tapestries, sculpture, and rich upholstery, with a polite and correct staff, it serves some of the best food in the city. There are some critics who consider it among the best restaurants of Europe. If the weather is right, you can dine on the flower-bedecked terrace, overlooking the Jet d'Eau. The meals are expensive but worth the price. The cuisine, although inspired by French classics, is definitely contemporary. Typical starters include delectable zucchini flowers stuffed with vegetables and essence of tomato; and lobster salad with eggplant "caviar," olive oil, and fresh herbs. Some of the most enticing items on the menu include carpaccio with black olives and Parmesan cheese, poached wing of skate in an herb-flavored sauce, and oven-roasted Sisteron lamb with stuffed vegetables. The chef's best-known dish is a delicate filet of perch from Lake Geneva, which is sautéed until it's golden. Finish with one of the day's freshly made desserts, perhaps iced truffles in a nougatine casket.
