The Godfather of Taste from Geneva

Philippe Chevrier is an extremely ambitious and hard-working person who knew exactly what he wanted to become at the tender age of seven: a chef. But Chevrier was not satisfied with that. On his sixtieth birthday, the two-time Michelin-starred chef, who holds an incredible 115 GaultMillau points with his total of seven restaurants (more than any other chef in Switzerland), was named the Godfather of Taste by the venerable “Foundation for  the Promotion of Taste”. His mission: to act as an ambassador to promote the culinary diversity of the Geneva region outside the canton.

In search of that certain something

Geneva is his home, Chevrier is at home here. “The people of Geneva” have fascinated the go-getting restaurateur since he was a child, so he explores the appetites, idiosyncrasies and preferences of his fellow citizens around Lake Geneva on a daily basis – a bit like an ethnographer. Constantly on the lookout for a new insight, product or idea that he can implement with relish in one of his restaurants. Carouge’s weekly market is a fixture on Chevrier’s travels through the region. Just a few minutes from the city center and located on the other side of the Arve river, producers from all over the region set up their stalls here twice a week.

Carouge market

Even the “BLICK” tabloid, not necessarily known for its cultural and culinary expertise, quite rightly recommends a trip to the market in Carouge to visitors to Geneva. The Carouge market experience is touted here with the exclamation “Simply regal!”, anticipating what visitors will encounter in person on site: There is something wonderfully lush about both the diverse range of fresh vegetables, fruits, cheeses, fish, meats, flowers and handicrafts that the market offers, and the ambiance of the old town. After all, it was the former King of Sardinia and Duke of Savoy who had the village built as a residence in the 18th century. With its cozy alleys, lovingly renovated half-timbered houses and well-tended courtyard gardens, Carouge also invites visitors to while away the time away from the hustle and bustle of the market.

Soil, climate, tradition

When talking to Carouge market vendors, Chevrier repeatedly mentions the region’s special “terroir”. The term originates from the wine world and describes the characteristic flavors of a region’s natural environment. Whether it’s wine, tomato or cheese – the specific climate, soil conditions, but also the traditional craftsmanship shape the taste of a product. For Chevrier, the Geneva region’s terroir is the basis of his signature as a chef. He wants to showcase the flavors of the growing regions located here, so he sources almost all of the food for his restaurants directly from local winegrowers, fisheries, cattle breeders and farmers. According to him, the excellent taste with which he has gained his fame is mainly due to the honest work of his “collaborators” in the rural areas around Geneva. They are the ones who really accomplish great things – 365 days a year.