Twelve Geneva restaurants awarded prizes in the “A Table” competition

Twelve restaurants in Geneva were awarded prizes by the jury of the “À Table!” competition. The awards ceremony was held this Monday, November 25 at the Grand Théâtre de Genève. The general prize fund for the competition was again this year at 30,000 francs. The Prize recognizes the restaurants which have invested the most during a month to offer quality, homemade, healthy, creative dishes that respect the climate and the environment. Twenty percent of each price will be paid in the form of local vouchers to allow restaurateurs to strengthen their support for local agriculture.

This year, two half-days of vegetarian training courses provided concrete tools to nearly 30 chefs who were able to inspire each other. An exceptional meeting with starred chef Manon Fleury, spearhead of a new sustainable gastronomic scene in Paris, as well as training on lacto-fermentation, or how to preserve surplus vegetables and extend the seasons, were as many opportunities for sharing and enriching reflections.

The winners

Sustainable catering prize offered by the City of Geneva (5000 fr.): Le Restaurant de la Plage.

Price for vegetarian cuisine offered by the Sustainability and Climate Department of the Canton of Geneva (5000 fr.): Le Fix.

Prize for local cuisine offered by Genève Terroir (5000 fr.): Le Tourbillon.

Price for cafetiers offered by the Society of Cafetiers, Restaurateurs and Hoteliers of Geneva (SCRHG) (2500 fr.): Chez Cami.

GPRH price offered by the Professional Group of Restaurateurs and Hoteliers (GPRH) (2500 fr.): Susuru.

Geneva Tourism Prize (2500 fr.): Moments.

Bio Suisse Prize (2500 fr.): At the Grütli.

Emportons malin prize offered by the Cantonal Environment Office of the Canton of Geneva (2500 fr.): The Reply.

2050Today International Geneva Prize offered by 2050Today (2500 fr.): Restaurant 1 of CERN.

Homemade Label Distinction: Le Trois Plies.

Distinction Geneva Association for the Promotion of Taste (AGPG) and Taste Week: La Chaumière.

Distinction ma-terre (House of Food of the territory of Geneva): L’Ancre.

The sustainable catering competition “À Table! Let’s eat local and sustainable” is coordinated by the Agenda 21 – Sustainable City Service of the City of Geneva, in collaboration with the Department of Sustainability and Climate of the State of Geneva, and in partnership with Genève Terroir, the Société des cafétiers , restaurateurs and hoteliers of Geneva (SCRHG), the Professional Group of Restaurateurs and Hoteliers (GPRH), Geneva Tourism, Bio Suisse, 2050Today, the Geneva Association for the Promotion of Taste (AGPG), Taste Week, the Label Fait Maison, ma-terre (Maison de l’alimentaire du territory de Genève) and Fair Trade Town Geneva.

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With Geneva at the table, the “Tribune de Genève” tells you about the culinary life of the canton. Addresses, shops, bottles, trends and dives into Geneva’s gastronomic history.

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