During the work leading up to the opening in November 2023, Gustave Jourdan took care of every detail, down to the toilets hidden behind a sliding door covered with a mirror. Mirrors abound in the space to offer guests, regardless of their position, a view of one end of the lake.
Seafood and vegetable leanings
In the kitchen, we find the chef of French origin Wilfried Maubert, who cut his teeth in many prestigious Parisian establishments. After working under Jean-François Piège and being touched by his creative freedom, he participated in the opening of La Réserve Paris, an establishment winning two Michelin stars in its first year and having recently won the third. For four years, under the leadership of chef of Breton origin Jérôme Banctel, he went from semi-chef de partie to junior sous chef and immersed himself in this high-flying French cuisine which includes Japanese inspirations and which makes the pride of place for seafood products.
We find a blatant echo of Monsieur Ador’s menu in the peanut-lacquered lean board, with quinoa, old tomato and miso emulsion. The chef also cherishes plant-based cuisine and regularly engages in foraging. He develops lunch suggestions, with a dish for 25 francs. This week there is a recipe from his grandmother, a monkfish cooked in a saffron sauce but also a chicken leg “like a Caesar” with braised lettuce, parmesan, croutons and poultry juice.
Restaurant Monsieur Ador, quai Gustave-Ador 1, Geneva. Such. 022 700 10 07. Tue-Wed 8 a.m.-midnight, Thu-Fri 8 a.m.-1 a.m., Sa 9 a.m.-1 a.m. Di and read closed. www.monsieurador.ch
