Chef Jeremy Rosenbois trained at Alain Ducasse’s Spoon and his Bar & Boeuf in Monaco and he has now settled in Geneva. Each season sparks a new round of invention, new dishes that are crafted according to wherever Jeremy’s inspiration and fancy take him, although always imagined in harmony with what is freshest at the time. Raw, semi-cooked and cooked creationsWith a simple motto above all, to offer a style of cuisine in which freshness and finesse go hand in hand, simplicity does not exclude excellent taste, and well-being never overshadows originality or the love of fine food.
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