My latest heart beat goes to Michel Roth of the Bayview Restaurant at the President Wilson Hotel in Geneva. I was mesmerised by the flavours, the textures and the visual of his dishes, I chose quite “traditional” dishes, but they all had a special turn and explosive yet subtle taste.
The first impressions when entering the restaurant is WOW you have a full front view of the lake, super comfy chairs (you could spend a year sitting on them) and large space between tables. You know you in advance it is going to be a good and memorable meal.
I had the chance to go there for lunch, which is great to enjoy the view and take pictures of the artistic dishes, hence to say they are as delicious as beautiful (my heart stopped every time I destroyed the beautiful presentation)
As aperitif they brought us a tapenade (olive spread) and pesto with crystallized tomato and a pissaladiere that is a puff pastry.
As an amuse bouche I had probably the most beautiful Sea Urchin I have ever seen. Inside there was a Sea Urchin and Cucumber Mousse and below crunchy cucumbers topped with caviar. Speechless…..
For starter I could not resist the Foie Gras… I mean how could you? And as soon as I saw it arrive to my place I knew I had made the best decision ever (clap clap clap). It was a Foie-Gras-Dream came true, I had so much to eat! First a little tower with a tiny brioche on top and a silver (yes silver) leaf to crown it all. Then the Foie Gras Poelé (that can sometimes be too soft when it is not cooked correctly) was cooked perrrfectly and seasoned with precision and served on top of caramelized apples style Tarte Tatin. And last, but not least a Brioche to eat it all. See, I was not lying when I said it was a Foie Gras Dream 🙂
For Main I had the Sweetbread, lately I always choose the Sweetbreads when I see them on the menu. I discovered them at Le Flacon and cannot resist them anymore! This one was 10/10 for my humble opinion of course, I loved the grilled outside and tender inside part of it, in addition of the exquisite sauce and the unexpected part was the grated dry egg yolk on top* (explained better below).
As a special touch they brought us a Truffle and potato Capuccino. I could literally eat this for the rest of my life with out complains!
Time for dessert…. decisions, decisions, I went for the Mille Feuille a classic delight. However it had a fun twist because it is served separately. First they bring the cream, then the pastry and then the choice of 3 toppings: chocolate, praline and pure sea salt caramel. Fave: pure sea salt caramel ♥ ♥ ♥ ♥
To end with a chocolate touch we had a chocolate truffle, marvellous!
Big THANK YOU to the Bayview team for this extraordinary cuisine! I take off my hat to Michel Roth, it had been a while since I was so enchanted by food this way, from presentation to taste and technique everything was extraordinary!
I hope you liked the article and let me know if you have been to Bayview, what were your thoughts, opinions, choices of menu? I would love to hear all about it!
Gault & Millau: 18/20
Michelin: 1 Michelin Star
Schedules : Tue- Sat 12:00 – 14:00 & 19:00 – 22:00
Website: President Wilson – Bayview
Facebook: President Wilson Facebook
Full Winter Menu: Restaurant Bayview -Carte Hiver
Degustation Menu: Menu dégustation hiver – Bayview
Telephone for reservations: + 41 (0)22 906 65 52
Lunch Menu*: 2 course menu / CHF 60.- (starter + main course or main course + dessert)
3 course menu/ CHF 68.- (starter + main course + dessert)
*Valid from Tuesday to Saturday, only at lunchtime
Address: 47, Quai Wilson · Geneva, 1211 · Switzerland
***All pictures taken by me, please ask permission for use***
Video Inside the restaurant:
*The egg yolk is dried in oil as they explained and then it is grated a-la-minute after serving the sauce .