La Svizzera – Vi Consiglio di Mangiare a Ginevra

In November we took an amazing trip to switzerland. We rented a car since our ultimate destination was the Berner Oberland, and we picked Geneva as our entry point simply because the fares were cheapest on Easy Jet.

We didn’t really see much in Geneva – we landed late, and left early. But we did have the best meal we’ve had in Europe.

I feel like I should give some caveats because I know that’s a pretty serious statement. We had done absolutely no research about Geneva, so when we got to the hotel we asked for a restaurant recommendation. The reply “Um, if you go down that street, there are a lot of restaurants.” We’ve travelled enough to know that that’s not actually a recommendation. Especially being a in a country that’s known for the high cost of pretty much everything – it’s doubly painful to pay an arm and a leg for bad tourist food. So we searched around on TripAdvisor for a restaurant that was near our hotel – found one that looked good, and called and made a reservation. After we called, I worried that it was a bad sign that they were able to take us so soon … maybe the restaurant was terrible … and empty.

Inside Bistrot du Boeuf Rouge

Turns out I was wrong. Bistrot du Boeuf Rouge was packed.

Our waitress brought us to our table and left us to try to decipher our menus. I figured I’d be able to sort through the french well enough to pick out something good for us to eat. Thank goodness the waitress came over to talk us through the specials … ’cause we ended up ordering most of our meal from the adorable chalkboard. We topped off our selections with a small pichet of beaujolais nouveau – which had just been released – and made everything feel more festive.

Fois gras poele’ au saveur de pain d’e’pice et sa confiture d’e’chalote

This warm Fois Gras appetizer was probably the best thing we ate that night. It was unbelieveably fantastic. Ryan had never had fois gras before, and I was pretty sure I’d only had pate’s w/ fois gras and fillers. The fois gras was soft and warm and amazingly flavorful. It was served with a confiture, and the plate was drizzled with other flavors. I can’t even describe how good this was.

Tournedos Rossini – Ryan’s

Even before tasting the appetizer Ryan decided he wanted to go crazy with the Foie Gras, and he was pretty happy with that decision. He ordered a Tournedos steak with a fat slice of foie gras on the top. This time the foie gras itself was cold, but it was so rich it became melty with the warmth of the meat. It was … amazing.

White sausages with Morel mushroom cream sauce and fluffy potatoe bread/biscuit/indescribableness

I chose a white sausage dish with morel mushroom cream sauce and potato things mostly because every single ingredient is something I adore. Also, I still think it’s funny that morels are something Ryan used to gather in the woods in Missouri, and I’ve only had them in fancy restaurants. The textures of everything went together amazingly – everything was soft .. and the sauce was ridiculous.

My mouth is seriously watering thinking about all this food again … and I’m not even hungry.

A Happy Customer

It wasn’t a cheap meal … but it was worth every penny.

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