The fork stroke –
At 3 Tilleuls in Genolier, generosity is priceless
Chef Filipe Figueiredo has just joined Gault&Millau. Its elegant cuisine is also made for big eaters.
The editorial staff
Published: 10/25/2024, 10:55 a.m.
Filipe Figueiredo, chef of 3 Tilleuls in Genolier, has just joined Gault&Millau.
PATRICK MARTIN / 24HOURS
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- Filipe Figueiredo entered Gault&Millau with a score of 13.
- The Auberge aux 3 Tilleuls maintains affordable prices and a warm welcome.
- Seasonal dishes change every month.
- Generous game dishes, prepared with mastery, appeal to gourmets.
“I learned of my entry into Gault&Millau when clients wrote to me to congratulate me.” A month later, Filipe Figueiredo is still surprised. The chef of 3 Tilleuls in Genolier promises that the score of 13 will not change the DNA of the establishment. The very affordable prices and the generosity of the dishes will remain.
Nevertheless, it is a great recognition for this chef who took over the bankrupt inn seven years ago, after working at the Buffet de la Gare de Céligny. Through hard work and a lot of help from his talent, he managed to make 3 Tilleuls a reference in the region while keeping the village spirit in the coffee area. The establishment also has the advantage of being suitable for people with reduced mobility.
On the plates, Filipe Figueiredo adapts to the seasons. He changes his card every month.
The hunt of the moment
The chef currently offers beautiful hunting dishes with rather classic garnishes and careful presentation. The wild boar terrine with prunes, pistachio and cornucopia (22 fr.) is juicy. It is perfect to whet your appetite. The ravioli (20 fr.) deconstructed with wild mushrooms and parsley more than fulfill their promise. The mushrooms are almost overflowing the plate.
At Filipe Figueiredo, strong appetites get what they pay for. The version of the hunter (48 fr.) illustrates this well with its wild boar chop, its venison fillet, its atriau (aerial) and its deer sausage. If the volume of the plate will impress little eaters, the dishes will delight all taste buds thanks to top quality products cooked with mastery.
The delicacy of herbs
The rack of wild boar (50 fr.) is not to be outdone. Its crust of fresh herbs is not just there to look pretty and distills delicate flavors. The pepper sauce is a treat. We also appreciate its special service which allows customers to add as much as they want to the dishes.
For dessert, the traditional crème brûlée (10 fr.) is a sure bet, well made. It gives an impression of lightness, even after such a hearty meal.
The address
The Auberge aux 3 Tilleuls
Village Square 7
Genolier
Such. 022 366 05 31
https://www.aubergegenolier.ch/
Open Tuesday to Saturday from 11 a.m. to 3 p.m. and 6 p.m. to 11 p.m.
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2 forks: Generous and elegant local cuisine
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2 crowns: 90 francs on average per person, drinks included.
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2 bottles: nice selection from here and elsewhere, with many offerings by the glass
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