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
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.
Le Chat Botte was conveniently located right near our hotel.
With yet another lovely patio — something American restaurants could learn a thing or two about.
And a view of Lake Geneva and the water spout.
Amuses. Rice crisps with vegetable blobs.
Crispy shell with mousse and bacon.
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)
Watermelon gazpacho with fruits. Just a bit of a pepper finish.
Bread and brioche. The brioche was to die for.
Lime olive oil.
Gluten free bread.
Lobster from Brittany with green zebra tomato, Thai basil, and nectarine. Very lovely and fresh.
Colored tomatoes, burratina, green shiso.
Mackerel from Lorient, smoked eggplant, and imperial caviar.
Ring of tomatoes.
With the gazpacho added.
Swiss salmon, chanterelle mushrooms, and pistachios. Very rare and tender. Nice crunch to sauce.
Even more bread.
2016 Domaine Chanterêves Nuits St. Georges 1er Cru Les Damodes.
Duckling breast from the Dombes, carrots, flat peach with ginger. With the sauce. Better than the 3 star duck breast.
Swiss salmon, chanterelle mushrooms, and pistachios. 4 course portion of this was larger.
All Swiss cheeses. 3 cream with a tangerine compote, washed rind with 70% chocolate, and a blue cheese with sherry reduction and walnuts.
Cherry blossom tea. Very light with subtle berry character.
Tea leaves smelled amazing.
Pre-dessert of something herby and cherry.
Crunchy with hibiscus.
A strawberries and cream type dessert.
Chocolate gelato that the chef jazzed up a bit.
Mirroring the amuses is a fruit version of the dessert amuses.
More dessert macaron.
White chocolate cups with pistachio.
Overall, a lovely place and a great way to finish out a fabulous trip.