I have written about my experiences at the 1 Michelin starred Lion D'Or in Geneva once. Actually I eat there almost every year, and am constantly delighted with the quality of the cooking as well as the excellent service.
As it is SIHH season again, I had the opportunity to dine there again. I started with a lobster dish, Lobster “à la plancha”, medley of autumn vegetables artichoke fritters, roquette salsa
At first taste, I wanted to rise to my feet and applause the chef. The lobster was truly excellent. The flesh nice tender, but not so tender as it melts in your mouth. It has a nice, firm feel to the bite...I suppose al dente is the correct description. But yielding with pressure, and releasing a wonderful aroman and flavour. Very sweet meat. Magnificent. The vegetables served well as supporting cast, but the lobster was certainly the star.
My dining companion had the cannelloni with black truffles.
As the dish was presented to the table, I could already breath in the wonderful aroma of the fresh black truffles. Shaved in thick slices, and placed over the rolls of canneloni...the pasta, was of course cooked perfectly. And the simplicity of the dish made it all the more excellent. I tried one canneloni piece with a slice of truffle. Heavenly....unless you don't like truffles...but otherwise, highly recommended, despite the high price of CHF95+++ for the dish.
I had the whole sole from Brittany, sauteed in a butter mixed with meat sauce potato mousseline and wild mushroom enhanced with crispy sage petals
Also very good...though just short of the supreme excellence of the lobster and truffle pasta dishes. The sole fish was superbly fresh, and perfectly cooked, with the butter sauce permeating and embuing the meat with a wonderful mouthfeel and flavour.
For dessert, I had the souffle.
Ultra light, warm qunce souffle with a walnut biscuit and quince sherbert. Again quite excellent. The souffle was a bit smaller than I had expected, being used to the huge, airy soufles in Paris, but it was nonetheless very light, very tasty. The light quince flavour permeated nicely, and ably supported by the sherbert, which gave a more accute and sharp taste of the quince.
Overall, excellent plus plus restaurant and great cooking. A bit pricey as Michelin starred restaurants tend to be. Highly recommended if budget permits.
chefs: Dupont & Byrne
Place P. Gautier 5
+41 (0)22 736 44 32