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GASTRONOMY
Restaurant Le Vallon
A gastronomic institution in Geneva
Chosen by the 2014 edition of the Michelin of touch and a real sense of occasion his dishes.
Guide and awarded 14/20 in Gault et Millau, He has a particular fondness for fish which he
Le Vallon keeps on delighting its loyal and learnt to prepare to perfection at La Ferme de
demanding Geneva clientele thanks to the L’Hôpital where he spent two years. At Le
talent of chef, Antonia Ippazio Calo. Vallon, the signature dish is the boned pous-
sin with a purée of Espelette peppers and sea-
In charge of the kitchens at Le Vallon since 2001, sonal vegetables, a firm favourite since the
Antonio Ippazio Calo, true to his Italian origins, restaurant’s opening in 1988. In addition, Calo
has maintained a taste of the Mediterranean in creates specialities like blanquette or tête de
his cooking. Finest-quality produce, a lightness veau as well as black pudding and seasonal
game dishes. Everything is prepared and
cooked using traditional methods and only
the finest ingredients from the excellent
Geneva butcher, Boucherie du Molard.
On the terrace, with its charming roof of low-
hanging vines and a small garden for children,
you can quietly ponder on your choice of a
Swiss wine or a Bordeaux Grand Cru with
advice from sommelier, Jean-Jacques Leterrier
and Franck Auzou, the maître d’Hôtel.
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