2024-01-11 09:53:53
Beef ribs, snails, pig’s head and duck hearts
“The assortment of our beef ribs can change, but customers’ preference is towards matured meats, which come from the surrounding area,” explains Julien. This makes up our essentials, with the marrow bone, of course.” As a starter, you can also share a Reblochon fondue (recommended for 3-4 people) but also pig’s head cromesquis, snails or even duck hearts, a typical dish from the French South-West.
© Gueuleton
A nod to this same region, the black beret worn by the waiters, who parade with cassolettes of all sizes, the small ones for the sauces, the larger ones for the pork sausage (Vaudois or Geneva) served with lentils. We also see the brown trout, the only fish on the menu, which is accompanied by a garnish of your choice, from crozets gratin with Comté to parsnips roasted in butter, including buttered potatoes, halfway – way between a puree and a crushed one. To finish, you can taste products from suppliers next door, with an assortment from the De Bleu cheese factory! and chocolate from Rohr, which tops a madeleine with a still melting center.
Restaurant Gueuleton, rue de la Filature 13, Carouge. Such. 022 314 61 26. Closed Sunday and Monday. www.gueuleton.ch
1704967393
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