Discover La Cantine des Commerçants' exquisite menu in Geneva Switzerland where Basque culinary traditions meet fresh local ingredients for an unforgettable dining experience.
At La Cantine des Commerçants, the menu is a captivating journey through Basque-inspired flavors enriched by the vibrant produce of the region. This carefully curated selection is designed to delight food lovers seeking inventive yet authentic dishes in the heart of Geneva.
Starters
Begin your meal with the elegant Asperges violettes de Cavaillon. This starter features vibrant purple asparagus paired beautifully with a Parmesan sable and a delicate black garlic siphon, crafting a harmonious balance of earthy and savory notes.
Mains
For the main course, savor expertly prepared dishes like the Pavé de thon albacore au poivre Sarawak, where succulent albacore tuna is seasoned with fragrant Sarawak pepper and accompanied by nutty buckwheat noodles, fresh tomato condiment, and crisp sucrine snaké lettuce.
Another highlight is the Rouget barbet snaké, showcasing tender red mullet paired with piquillos peppers, confit peppers, and a touch of spicy Espelette chili, delivering a vibrant and memorable flavor profile that exemplifies the Basque culinary heritage.
Desserts
End your meal on a sweet note with inventive desserts unique to La Cantine des Commerçants. Try the Gourmandise de brebis, a delightful treat combining creamy brebis cheese with luscious fig jam for a perfect balance of tang and sweetness.
Alternatively, indulge in the Chef’s signature Gâteau basque du chef, crafted with a buttery shortcrust pastry filled with rich pastry cream and studded with tart black cherries — a dessert that perfectly encapsulates the essence of Basque tradition.
Drinks and Specials
Complement your meal with a curated selection of wines and cocktails that enhance the flavors of the menu. The restaurant’s friendly atmosphere and attentive service make it an ideal spot for enjoying a relaxed evening, whether dining with friends, family, or colleagues.
- Starters Asperges violettes de Cavaillon with Parmesan sable and black garlic siphon.
- Mains Pavé de thon albacore au poivre Sarawak and Rouget barbet snaké with piquillos and Espelette chili.
- Desserts Gourmandise de brebis with fig jam and Gâteau basque filled with pastry cream and black cherries.
