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GASTRONOMY
The Auberge de Confignon
Prodigiously gastronomic and deliciously simple
At the heart of the village of Confignon, close The gastronomic restaurant of the Auberge
to the airport and the centre of Geneva, a beau- de Confignon offers this gifted chef yet ano-
tifully converted and superbly redesigned old ther challenge in his quest for excellence, and
farmhouse, combines the rich flavours and the aim of another star. The terroir, central to
savours of a friendly bistro, an exceptionally his cooking, highlights local produce from
fine gourmet restaurant and a charming hotel Geneva; with fish such as the “féra”, perch
- all under one roof. filets - sometimes called “la Boya”, pike, and
crayfish, all from Lake Geneva, and meat from
Jussy. For Sergio Schoener « cooking has
become so much more than work – it’s a pas-
sion. My respect for the produce means I love
matching the visual aspect of my dishes with
the colours offered by nature as one season
turns into to the next”.
The owner and Chef Sergio Schoener, and Irresistibly, the menu is a tribute to the chef’s
Sandrine his wife, receive their guests with a talent: Mille-feuille of Féra fresh from the lake
mixture of grace and simplicity. Both their long served with foie gras and green apple and
experience as restaurateurs and their love of the celery tartar in caramelized apricot juice – or
work can be seen at a glance. Sandrine a former the finest veal sweetbreads with crayfish, goat’s
bar-maid, won France’s highest award, the 1er cheese from of Aubonne, and a Mikado of vege-
Prix Feminin, whereas as Sergio began his career table chips in mustard from Meaux. The sea has
at the famous – then starred - Perle du Lac, its place too, with The Quenelle de Langoustine
before practicing his art in several of the worl- de Bretagne with wild mushrooms or smoked
d’s most prestigious establishments: La chèvre filet of John Dory with rosemary roasted peach,
d’Or, the Métropole Palace in Monaco, the Royal prepared with consummate mastery by Sergio
Windsor in Brussels, where he was given a star Schoener and his team, soon to be joined by a
– to mention but a few. new local second-in-command. The wine menu
designed by a major regional oenologist,
Catherine Gasparini, is rich and varied. The
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