The décor, emphasizing a horological theme, includes a 17th century wall clock and watch parts embedded in the knife handles.
The seaweed-wrapped leek fondant circle, sitting on a generous pour of pea-green wild herb sabayon sauce and topped with yellow and red flower petals, made for a colorful (and tasty) contrast to the gray November skies visible through the arched windows at F.P. Journe Le Restaurant.
One of Geneva’s newest gastronomic additions, the restaurant opened officially on Nov. 1. And many familiar faces in this watch industry town have come by to try Dominique Gauthier’s menus, created in collaboration with the celebrated independent watchmaker François-Paul Journe.
The 52-seat restaurant is on the
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