Geneva business: the Saint-Jean butchery is reborn!

In October 2023, the disappearance of Pierangelo Lanzetti, the butcher of rue du Beulet, plunged the entire neighborhood into chaos. chagrin. Clients and local residents flocked in large numbers to his funeral. While the store window was transformed into an improvised memorial, with dozens of messages, poems, images, tributes. Such unanimity in sadness is rare. Many were also worried about the future of the arcade. A convenience store? An insurance office? A kebab?

For ten days, we have been fixed. And happy. The Saint-Jean arcade has reopened its doors. It was the boss of the Onex butcher shop, Yannick Chapuis, who took over the business. “Pierangelo’s daughter is one of our clients. She wanted me to take over her father’s business at all costs. I wasn’t that hot. I have everything I need.”

The little window

Chapuis will still take a look. And there: crush. “A small hole, a sort of hatch between the cold room and the store allowing the butcher to collect orders directly made my decision. We don’t see that anywhere anymore. I broke down!”

Now, one of his guys, Cyril Babaz, runs the shop. Inspiring, the store. Pies, blood sausages, matured beef ribs, legs, pork cheeks, ready meals and many other beautiful meats; in front of this stall, the carnivore’s taste buds are spinning.

The paupiettes

“People came back as soon as it opened,” rejoices Cyril, busy tying up paupiettes which, incidentally, we would dream of browning in our own casserole dish. The store and the lab nestled behind have been completely renovated. “It took six months of work. There, it’s perfect.”

At a time when Geneva’s local businesses are dropping like flies, it brings joy that a local butcher’s shop is reborn. “The little ones have been eaten up by the big brands, who do less good for more money,” squeaks Chapuis. But there is room for everyone. We saw the emergence of a new clientele, younger and more demanding. There is hope!”

Jérôme Estèbe directs the cultural section and the weekend supplement. It covers, in particular, gastronomic and oenological topics. He is the recipient of the 2002 Berner Zeitung local journalism prize. More info

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