“It” is of course the dish, be it a gourmet masterpiece that can be savored at the best restaurants or traditional cuisine that often takes us back to our childhood. Blue lobster ravioli, an authentic rum baba on the one hand, homemade mash potato or a fondue on the other. The list of festivities is endless and just thinking about it whets the appetite! Yet for true foodies, hunger becomes secondary. What counts is the joy the dish will bring them when they taste it, and the greatest piece of luck these culinary aesthetes enjoy is the knowledge that they will never be sated, since the world is a gourmet laboratory!
Visual excerpts from the menu of Le Loti by Virginie Basselot, winner of the 2015 M.O.F. “Best French Artisan” award in the cuisine-gastronomy specialty and newly appointed Executive Chef at La Réserve Genève.
By Valérie Blanc