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Jean-Marc Bessire prefers olive- oil- based
sauces. You can eat meat at the Cigalon but
only meat of the best quality: Aveyron lamb
and Black Angus tenderloin. Fresh water fish
such as féra from the lake or the river pikeperch
can also appear on the menu but everything
depends on the day’s deliveries, and
the same is true for seafood, shellfish, and
frog‘s legs. Jean-Marc Bessire respects the seasons
and this is particularly the case for scallops,
abalones and all the side dishes.
The Cigalon can welcome up to 30 guests
inside or on the terrace. It has been renovated
recently, and with its bright exterior and olive
tree that is over fifty years old at the entrance
brings us that much closer to the sea. The chef’s
table set up in the kitchen can be reserved for
two or four people. The dishes that are served
are the same as those on the menu but you will
also be entitled to a surprise.
Passionate but aware that his is a difficult profession,
Jean-Marc Bessire shares his culinary
experience with his friends from the
“Goutatoo” association, twelve Geneva chefs,
of whom one, since 2012, is a woman.
Together, they travel to discover new products,
gourmet ideas… and good restaurants
of course!
Le Cigalon
39, route d’Ambilly - 1226 Thonex
Tel: + 41 (0)22 349 97 33
www.le-cigalon.ch
Natacha Borri