A Taste of Geneva, Switzerland

I recently visited one of my favourite places in Europe; Geneva, to visit some of my favourite people. I have been to Geneva, many times before but this time I made sure that I took some pictures of all the lovely and interesting foodie experiences I had whilst I was out there.

Whilst on a roadtrip around the lake my family friends and I discovered a lovely town called Morges. We stopped off for lunch at The Le Pavois restaurant in Romantik Hôtel Mont-Blanc Au Lac  where I had a veal dish with a rich gravy sauce which gave the meat a balanced, wholesome flavour and the accompanying mashed potatoes were not too heavy.

Le Pavois

Veal

Le Pavois Geneva

Le Pavois Geneva

I had the chance to get funky at Funky Brunch which is a unique pop-up brunch experience making waves across Geneva (and soon the world!). It was one of the highlights of my trip to Geneva and I recommend it to everyone! It was fantastic. It was hosted at The Starling Hotel and I’ll be writing a more in-depth post on this experience soon so watch this space!

Omelettes at Funky Brunch

Omelettes at Funky Brunch

Funky Brunch

Funky Brunch

Funky Brunch

Funky Brunch

The Wasabi Sushi restaurant is a firm favourite of mine, I try to pop in whenever I’m in town and I’m glad that it’s still doing great sushi!

Sushi Rolls

Sushi

Sushi

Wasabi Geneva

Wasabi Geneva

I took a walk through Les Grottes Market. I’m not sure if it’s usually this small but it was quaint nonetheless. My friend even shot an impromptu film:

I had the chance to have a drink at this cool bar, La Petit Reine near Cornavin station. I had a drink called Club Mate which is an alcoholic energy drink and I’ll probably never drink again. I didn’t like the drink but I loved the bar!

La Petite Reine

La Petite Reine

Club Mate

I had a fun night out at one of Geneva’s coolest bars, The Funky Monkey Room (FMR). My Kir Royale wasn’t the best drink I’ve ever had but the music and vibe was great. Check it out if you’re in the area. I hear that they do great food there too so next time I’m in town I’ll have to order one of their famous burgers.

Kir Royale

Kir Royale

Stevie Wonder

Stevie Wonder Painting at FMR

As I was staying with family friends I didn’t always eat out so if you ever go to Geneva make sure that you visit some of these lovely places and more and let me know what you think.

Visit Geneva: http://www.ville-geneve.ch/welcome-geneva/

Who’s For A Recipe of Love? Smoked chicken Caesar salad leaf canapés

Valentine’s Day is the perfect time of year to fall in love with food.

You don’t have to spend too much money to make Valentine’s Day special, all you need is some imagination and some great ingredients.

The lovely folks at Parmigiano Reggiano Cheese have a great range of recipes that make Valentine’s Day cooking look easy. These canapes are a great way to start off a romantic evening.

Here’s a great recipe for you to try! I would leave out the chorizo, but that’s my choice.

If you do try it don’t forget to tweet us on @whosfordinner!

CANAPE CHICORY

Smoked chicken Caesar salad leaf canapés with Parmigiano-Reggiano shavings

Makes about 20 canapés

2 bulbs red chicory

30g chorizo, diced

100g smoked chicken, thinly sliced

1 handful basil leaves, roughly chopped

25g Parmigano-Reggiano cheese, to serve

Caesar Dressing:

1 egg yolk

Juice of ½ lemon

½ tbsp finely chopped anchovies

1 garlic clove, crushed

3 tbsp olive oil

20g Parmigano-Reggiano cheese, grated

2 tbsp double cream

½ tbsp mascarpone cheese

Salt and black pepper

  1. First, make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture. Add the grated Parmigano-Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste
  2. Assemble the canapés by taking leaves of the chicory and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken
  3. Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigano-Reggiano cheese before serving

Cook’s tip: To save some time, try making the dressing in advance, remembering to keep it refrigerated