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78<br />
GASTRONOMY<br />
Jean-Marc Bessire at he Cigalon<br />
A sea breeze blows over Geneva<br />
Corine and Jean Marc Bessire<br />
Jean Marc Bessire, chef at the Cigalon for<br />
18 years, shows true love for his profession.<br />
From the start of his career, he has been<br />
drawn to the delicate and demanding art of<br />
cooking fish, starting at Chez Philippe in<br />
Bordeaux, before becoming chef at The<br />
Mövenpick Poissonerie restaurant.<br />
This chef, who is greatly appreciated for his<br />
cuisine and his discrete yet generous perso-<br />
nality, has one star in the Michelin guide and<br />
16/20 in the Gault Millau but he emphasizes<br />
the role played by his team and his suppliers<br />
like Ultra Marine Food who deliver everyday.<br />
As a true connoisseur, he only uses wild fish<br />
and enjoys introducing his clients to less wellknown<br />
but equally delicious fish such as pollack,<br />
hake or halibut.<br />
Tasting week in September gives those who<br />
are interested the opportunity to differentiate<br />
and recognize high-quality products by offering<br />
a 60 franc menu composed of a wild and<br />
farmed prawn starter, and again a main dish<br />
of wild and farmed bass. He draws his inspiration<br />
from the fresh supplies that are delivered<br />
daily, so his menu is different every day.<br />
His specialty, roasted bass on its scales is<br />
cooked without cream or butter, which is the<br />
case for the ensemble of his dishes. Indeed,
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