Meeting Chef Coquelle at Windows Restaurant

The other evening I had the chance to be invited to try the new cuisine of Chef Coquelle at Windows Restaurant. Windows restaurant is the famous restaurant of the beautiful Hotel d’Angleterre; a world know hotel in the lake side Geneva.Windows Restaurant

To begin with a little introduction of the hotel, I would like to start saying it is a 5* Boutique Hotel, with 45 luxurious rooms and suites located in one of the best spots to enjoy the Geneva Lake. It has been part of Geneva’s lake view for more than 140 years, and now it is part of The Red Carnation Hotel Selection.

Their restaurant, Windows, has a very nice atmosphere and even though it was the first time I had dinner there, I was always somehow appealed by the structure of the restaurant. As its name says it, “Windows” ; the restaurant has  huge windows in a winter garden feeling, opening to an amazing view of the lake. Inside, there are beautiful lamps, cozy venue and  english-like furniture. Chef Coquelle

Describing his cuisine as Simple and deliciousChef Coquelle, had a very special menu designed for us. I was very happy to share the table with other Geneva bloggers that I had the chance to meet for the first time (although I have to admit I was a constant reader of one or two 🙂 already) among others I was with Amelie from Choisis ton resto,  C’est un detail mais, Sakura from Le Petit Chou, and Weekly Coco.Special Menu

Going to the real businesswe started our dinner with an amuse-bouche (translation: amuse mouth, it is like a pre-entree) of Pumpkin Velouté, Lobster mousse (my favorite) and a potato and beef cork. 

Amuse Bouche Potato and beef cork

Furthermore, we had the Foie Gras with a green apple sauce and it’s beet salad. I usually prefer Foie Gras, when it is firm and almost uncooked, this one was mi-cuit (half cooked). But of course it is a personal opinion. Foie Gras mi-cuit

As a main course we had an A-M-A-Z-I-N-G salmon; I love salmon and honestly I had never tried something quite like this before. His Salmon mi-fumé mi-cuit (half-smoked, half-cooked) is just to die for, Chef Coquelled explained to us that he and his team prepare everything from scratch, they first dry the salmon in a mixture of salt and sugar, then they smoke it and further they cook it in low temperature. It was served with a purée of sweet potatoes. The result was extraordinary and super tasty. Salmon

For dessert we had an amazing surprise, since it was February 2nd and the tradition  is to do crêpes, we had Crêpes Suzettes!!! They were great, thank you!!IMG_1577 IMG_1575 IMG_1571 IMG_1581 Crepes Suzettes

Last but not least, we had the “REAL” dessert, the Pave Gianduja with mango sorbet. The whole thing was a dream. I was almost at a stage were I could not even drink water, however the dessert is light in texture and it does not feel heavy when you eat it, the chocolate flavour is amazing and the mango sorbet (my favorite sorbet flavour BTW) is homemade and absolutely delicious! Pave Gianduja

 If you are a cigar smoker, you can enjoy a cigar in their extraordinary cigar lounge. It is exclusively for cigars and not cigarettes, and has a special system to remove all the smell and smoke from the room. It is quite something unique. Cigar Lounge Cigar Lounge

I hope you enjoyed the article, I sure enjoyed the delicious food and great welcoming service, hope to see you soon.

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