Comments on: Rouge et le Blanc, Geneva http://www.alastairbathgate.com/2007/11/29/rouge-et-le-blanc-geneva/ Deliciously Hedonistic Wed, 07 Jan 2009 07:28:27 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Bryn http://www.alastairbathgate.com/2007/11/29/rouge-et-le-blanc-geneva/comment-page-1/#comment-9683 Bryn Thu, 11 Dec 2008 15:01:23 +0000 http://www.alastairbathgate.com/2007/11/29/rouge-et-le-blanc-geneva/#comment-9683 Having just stumbled across the entry, I feel the need to tell you that, sadly, you missed out on one of the best restaurants in Geneva. The menu features two entrées (appetizers), two or three main courses (usually red meat, fish, and bird), and two desserts. I know this because I wrote the menu on the wall every night. At the date when you were there, it featured one of the most locally well-known chefs in town. Also, for the bill, if you ask the server to give you l'addition, even though it's written on the table, she just tallies it all up and tells you what it is. Saving you a back-breaking trip to the till. Since I don't work there any more, I am now one of those Genevians taking up what little space this restaurant has to offer (they opened another restaurant across town). Next time, make a reservation and stay for an amazingly inventive dinner. But pass on Swiss wine, ask for a recomendation based on your preferences (red/white/dry/fruity/not from Manchester), the servers know their stuff. Having just stumbled across the entry, I feel the need to tell you that, sadly, you missed out on one of the best restaurants in Geneva. The menu features two entrées (appetizers), two or three main courses (usually red meat, fish, and bird), and two desserts. I know this because I wrote the menu on the wall every night. At the date when you were there, it featured one of the most locally well-known chefs in town.

Also, for the bill, if you ask the server to give you l’addition, even though it’s written on the table, she just tallies it all up and tells you what it is. Saving you a back-breaking trip to the till.

Since I don’t work there any more, I am now one of those Genevians taking up what little space this restaurant has to offer (they opened another restaurant across town). Next time, make a reservation and stay for an amazingly inventive dinner. But pass on Swiss wine, ask for a recomendation based on your preferences (red/white/dry/fruity/not from Manchester), the servers know their stuff.

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