Bristol Geneva and Côté Square – the awakening of the senses

Posted on 03/01/2017 by Eileen Schuch
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Since the dawn of time, Geneva has been the place for multi-cultural rendezvous. Be it for business, a romantic weekend, for your first step in Switzerland, this city knows how to entertain – and has done so for a long time! Speaking of old times: 1851 marks the beginning of the story of the Bristol Geneva, a plush, elegant hotel of subtle British charm. Recently, the hotel’s restaurant has been refurbished and renamed Côté Square. We had the pleasure to participate in its grand opening, where the new Head Chef Bruno Marchal and his team were winning us over at first bite.

Built on the location of old fortifications, the prestige of the institutions enthroned on the rue du Mont-Blanc reflects on the Bristol Geneva, too. Proud of its privileged location, it adorns the historic centre of the city for over 160 years. Classified as a four stars (superior), this centennial hotel stands to make a historic and authentic impression.

At the heart of Geneva, wrapped in soft quietude just a few steps from the lake, a sumptuous decor welcomes you as a guest, with a mix of historic elegance and modern commodities. 100 large and light filled rooms emanate a discrete and warm hospitality. State of the art, a piano bar makes room for sweet melodies, whereas the wellness area muscles up to give a new meaning to the definition of relaxation. A fitness room, and a wellness area with chromo therapy, whirlpool, steam room, bio sauna and Finnish sauna are all focused on your well-being.

The charm and welcoming atmosphere that reigns at Bristol Geneva translates also into the new restaurant Coté Square. Be it for a restorative bite between tasks on a busy day or to truly indulge and enjoy an extensive dinner: the menu of the new restaurant Coté Square is sure to whet your appetite. Bruno Marchal, the Head Chef, comes straight from the Chat Botté and is known to some from his time at the Hotel Beau-Rivage in Geneva. Florian Gobert seconds him, and Christophe Monrose acts as head pastry chef.

Bruno’s inventive and creative menu favours fresh, local produce and stands for authenticity, quality and simplicity. He is a true virtuoso in the kitchen and develops each dish with a scholarly reflection. With great care and attention to detail he chooses only the best ingredients. His aim is to make haute cuisine more accessible: simply good food, authentic flavours and savoury dishes made with fresh seasonal products from local providers.

Part of the experience that was created for the opening of Coté Square was a special cooking class with Bruno. An unforgettable moment with lots of insights, tips and tricks. Thereafter, we proceeded to dinner. As starter, we enjoyed a parsnip soup with truffle, and then headed towards the orient with the tastes of cod and crabmeat, dipped in coconut milk that was infused with lemongrass. The main course consisted of savoury roasted lamb fillets accompanied by polenta cakes and eggplant caviar. To cleanse the palate we were served a duo of currants and quince, with a red fruit coulis. The dessert was as spectacular! Beautiful colours, both sour and sweet notes: a crisp apricot tart with thyme, accompanied by an apricot mousse and sorbet – a moment of pure delight. What range of flavours! This is unequivocally one of the best tables in Geneva. Add to this Champagne Deutz – and you are in paradise!

A small, but important plus: once installed at your table, you decide yourselves when you want to begin your meal, weather you want to be left alone or be served again by staff. A green and red device, similar to the Do Not Disturb systems in hotel rooms, is at service at the restaurant.

Video: Genève – Behind the scenes with Chef Bruno Marchal by LittleCITY

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