The story
Anouch Geneva brings creative cuisine to the heart of the banking district, situated next to Galerie Wilde. Chef Tamara Hussian trained at the three-Michelin-starred Clos des Sens and channels her Armenian heritage into a kitchen that respects micro-seasons. She prioritizes ingredients grown with care, sourcing from producers like La Ferme du Sonneur and Maison Petrossian. Her culinary philosophy centers on connecting human effort with natural cycles.
Sharing plates anchor the menu, offering herb-spiced pastirma, Greek tarama, and sour cabbage pickles. Vegetable courses highlight asparagus dressed with zatar and lemon juice. Seafood selections include confted marlin paired with fennel and bottarga. The cooking also prepares tender pork chops with turnips and sage, concluding meals with confit rhubarb served alongside meringue and tarragon cream.
The dining room blends contemporary art with natural materials, inviting guests to gather around a communal table d'hôtes or a round table. Warmth defines the atmosphere where conversation flows freely between diners. A curated library showcases gastronomy titles and features a new publication containing twelve recipes photographed by Guillaume Megevand. This collection offers insight into the restaurant's intimate approach to food.
Sommelier Kamonchat Waiyakan shapes a wine list that evolves weekly based on personal discoveries and staff favorites. The selection emphasizes vintages the team enjoys drinking and sharing with friends. A leather stand designed by artisan Hagop Markarian houses the cards and complements the cellar's aging strategy. The wine service aims to match the creativity and balance found in the kitchen.
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