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Eating Geneva – Le Chat-Botté

Feb07

Restaurant: Le Chat-Botté

Location: Quai du Mont-Blanc 13, 1201 Genève, Switzerland. +41 22 716 69 20

Date: July 6, 2022

Cuisine: French-style 1 Star

Rating: Lovely

_

On our way out of Sardinia/Corsica we couldn’t get a direct flight to the states and so had to spend a night in Geneva. Oh well, this served as a chance for a quick exploration of that lovely city and to hit up another Michelin starred restaurant.
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Le Chat Botte was conveniently located right near our hotel.
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With yet another lovely patio — something American restaurants could learn a thing or two about.
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And a view of Lake Geneva and the water spout.
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Amuses. Rice crisps with vegetable blobs.
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Savory Macaron.
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Crispy shell with mousse and bacon.
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The menus.
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2017 Ballot-Millot & Fils Meursault 1er Cru Les Perrières. BH 92-94. A trace of mineral reduction sits atop the pretty and very floral-inflected aromas of various white-fleshed fruit and citrus scents. The caressing yet intense mineral-driven flavors possess outstanding complexity on the balanced and impressively long finish. This is at once delicate yet powerful and should also age effortlessly. (Drink starting 2027)
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Watermelon gazpacho with fruits. Just a bit of a pepper finish.
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Bread and brioche. The brioche was to die for.
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Lime olive oil.
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Gluten free bread.
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Lobster from Brittany with green zebra tomato, Thai basil, and nectarine. Very lovely and fresh.
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Colored tomatoes, burratina, green shiso.
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Mackerel from Lorient, smoked eggplant, and imperial caviar.
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Ring of tomatoes.
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With the gazpacho added.
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Kid pasta.
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Zucchini flowers.
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Swiss salmon, chanterelle mushrooms, and pistachios. Very rare and tender. Nice crunch to sauce.
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Even more bread.
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2016 Domaine Chanterêves Nuits St. Georges 1er Cru Les Damodes.
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Duckling breast from the Dombes, carrots, flat peach with ginger. With the sauce. Better than the 3 star duck breast.
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Swiss salmon, chanterelle mushrooms, and pistachios. 4 course portion of this was larger.
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All Swiss cheeses. 3 cream with a tangerine compote, washed rind with 70% chocolate, and a blue cheese with sherry reduction and walnuts.
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Cherry blossom tea. Very light with subtle berry character.
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Tea leaves smelled amazing.
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Lovely sunset.
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Pre-dessert of something herby and cherry.
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Crunchy with hibiscus.
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A strawberries and cream type dessert.
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Chocolate gelato that the chef jazzed up a bit.
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Mirroring the amuses is a fruit version of the dessert amuses.
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More dessert macaron.
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White chocolate cups with pistachio.
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Overall, a lovely place and a great way to finish out a fabulous trip.

For more French dining reviews click here.

Related posts:

  1. Eating Porto Cervo – ConFusion
  2. Eating Senigallia – Madonnina del Pescatore
  3. Eating Senigallia – Uliassi
  4. Eating Paris – L’Ambroisie
  5. Eating Castellina – Albergaccio di Castellina
By: agavin
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Posted in: Food
Tagged as: Chat-Botté, Eating Geneva, Eating Switzerland, Lake Geneva, Le Chat Botte, Wine
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