The culinary journey of Geneva Airport started at the end of 2015 with the creation of new dining spaces full of innovative concepts and is continuing with a major next step.
Today work has started on the gastronomic restaurant (formerly called Altitude). After one and a half months of transformations, the restaurant will re-open at the end of February 2016, highlighting a brand new concept with a completely revamped interior and a menu signed Benjamin Luzuy, rising star of the gastronomic world. It will be called quite naturally Le Chef. Pre-reservations are possible during the entire renovation period.
Creative inspiration in a unique setting
Situated in the heart of Geneva Airport, overlooking the runways with an unrestricted view of the Jura Mountains, the gastronomic restaurant of the Airport will open its doors at the end of February 2016 , boasting a fresh new concept and a steadfastly contemporary interior design.
Interpreted with freedom and refinement, Le Chef will offer a multiplicity of atmospheres with a neo-industrial spirit. There will be five different living spaces, according to needs, desires and the time of day, whether one wants to be at the bar, have lunch or dinner in the restaurant, relax in the lounge, enjoy the outside air on the terrace or meet with colleagues or friends in the private rooms.
The culinary signature of Benjamin Luzuy
Benjamin Luzuy embodies a new generation of chefs who are passionate about their profession and by life in general, and who are resolutely orientated towards pleasure, sharing, and social interchange. His latest Geneva ventures gather together a clientele united by a taste for the good and the beautiful.
Being a passionate ambassador of local produce, he loves to unite the best ingredients of the land and the lake, and to confront the gustatory strength which only true “terroir” has to offer. He defines himself as the link between the local producers and his clients.
An inventive and experimental menu
An array of Swiss Romand local produce in four seasonal collections, using four cooking methods.
From morning “latte art” prepared by the Barista to inventive after-work cocktails, Le Chef will receive its guests all day long, and whether they be a traveller just passing through or faithful neighbours, they will be pampered and well cared for.
In this location the culinary signature of Benjamin Luzuy will find a space worthy of his talent in order to express his creativity and his love of local produce.
For the restaurant menu he has devised an original concept of proposing a menu composed of four cooking methods. On the spot the Le Chef team will put in place a cuisine which is fun and experimental. It will play on the senses of the clients, which will allow them a more intuitive choice based on the desire of the moment: freshness for the raw or marinated; lightness for the steam cooking; exhilarating flavours for the naked flame; and tenderness for the slow cooking. These collections will rhyme with the seasons and will allow one to discover or rediscover local produce at the peak of its full flavour.