Restaurant le Cigalon Jean-Marc Bessire Menu Overview in Thônex, Switzerland

Nestled in the scenic beauty of Thônex near Genève, Restaurant le Cigalon Jean-Marc Bessire offers a refined dining experience that highlights the finest in fish and local ingredients. The 2025 menu, curated by Chef Jean-Marc Bessire, showcases a masterful blend of delicate flavors and fresh, seasonal produce. This culinary journey is perfect for seafood lovers and gourmets seeking an exquisite taste of Swiss and Breton influences.

Starters

Begin your meal with artfully crafted starters featuring fresh seafood paired with seasonal accents. Try the tartare of fish with earthy porcini mushrooms and garden-fresh figs, enhanced by a fragrant walnut oil that brings a delightful nuttiness to the dish. Alternatively, savor the cod and artichoke filled with creamy brandade, accompanied by a subtly smoky pimiento coulis that perfectly balances the flavors.

Mains

The main courses at Le Cigalon highlight the freshest fish from the Atlantic and Brittany coasts, prepared with precision and creativity. Delight in the roasted Atlantic maigre with vibrant green asparagus from Provence and a springtime virgin sauce that adds a fresh zest. The daily catch is presented as plancha-grilled golden fish drizzled with high-quality olive oil, celebrating simplicity and purity of flavor.

Savor the medallions of Brittany monkfish sautéed and lacquered with miso, paired with Swiss black rice from Vully and Thai red curry for an exotic twist. The roasted yellow pollock from Brittany features a mild curry sauce and silky sweet potato mousseline that delivers comfort with elegance. For a textured delight, enjoy the Saint-Pierre fillets sautéed in olive oil alongside Sauverny lentils and a miso sauce, blending earthy and umami notes.

The line-caught Breton sea bass is cooked on its scales to preserve moisture, served with an Abbaye de Presinge wheat risotto and a Pinot noir emulsion that adds richness. For meat lovers, the oven-roasted local lamb carré is served with a robust fermented black pepper jus and seasonal garnishes, making it a highlight beyond the ocean's bounty.

Desserts

Conclude your meal with a delicate dessert that marries textures and seasonal sweetness. The fig dessert features a biscuit inspired by Pim's, crunchy muscat-flavored bites, and a refreshing red wine sorbet with fresh figs, creating a harmonious finish that lingers on the palate.

Drinks and Specials

The restaurant offers a carefully selected wine list, perfect to complement the seafood and lamb dishes, with particular attention to local and well-paired vintages. Guests can also enjoy finely crafted cocktails, coffee, and a variety of beers in a cozy, elegant atmosphere complemented by attentive service. Outdoor seating and free parking add to the comfort, making it ideal for group dining and special occasions.

Highlights of the menu include

Pavé de maigre d'Atlantique rôti sur peau - Roasted Atlantic maigre served with green asparagus from Provence and a fresh spring sauce.
Médaillons de lotte de Bretagne sautés et laqués au miso - Monkfish medallions glazed with miso, accompanied by Swiss black rice and Thai red curry.
Tartare de poissons aux cèpes et figues du jardin - Fish tartare with porcini mushrooms and garden figs, enhanced by walnut oil.
Figue, biscuit façon Pim's, bouchons croquants au muscat - A fig dessert with crunchy muscat bites and red wine sorbet.