Looking for that special restaurant that will whip up that delicious Christmas or New Year's meal? Then look no further. Here are a few suggestions but book now to avoid disappointment. A lot of restaurants in Switzerland and France close over the entire holiday season so don't think you can just walk into a one on the spur of the moment.
Some are open for Christmas Eve, Christmas lunch or dinner, New Year's Eve, or New Year's Day. The cost per person varies but click on the websites here to go straight to their menu options (in most cases). If you have one that you think we should list, please contact us!
10% discount off your first order - offer extended until end of December!
If you’re looking for something a little different to mark a special occasion in your life – a birthday, an anniversary, a babyshower, bridal event, or wedding – or you simply want to indulge yourself and give yourself a treat, then take a look at some of the creations from Cupcake Heaven.
Located in the Paquis district of Geneva, Cupcake Heaven provides a delicious range of light and spongy cupcakes with fluffy buttercream, baked fresh to order. Cupcakes can be decorated to individual specifications – just take a look at the Cupcake Heaven website to see what has been created in recent months, including Double-Decker bus-themed cakes, university alumni cakes, princess and leopard print cakes.
Flavors range from standard vanilla or chocolate varieties, through to cookies and cream or pear and choc chip! Numerous different sprinkles can be ordered as toppings (stars, butterflies, confetti, fish, hearts, dinosaurs to name but a few!), but for those who want something really special Cupcake Heaven specializes in piped buttercream designs and fondant decorations.
Paul Foley is a local Brit who has been living in Switzerland for about 12 years. Like many others, he came here for a short stay and then forgot about the word short. Having had children he soon realized that chocolate probably wasn’t the healthiest food for them so in an attempt to improve their diet (and learn a bit more French) Paul took up bee keeping via one of the local associations.
Four years later, he finds sitting in the forest with the bees gently buzzing on the wind is actually a beautiful way to spend an hour or two (although he's not mad enough to do it without protective clothing!) He now produces his own organic honey, using bee hives that are “housed” in a nature reserve in Chavannes-de-Bogis. The bees’ food source is a combination of forest, pasture and “biological agricultural” – this means that the farmers who grow crops near the hives are growing bio products, so there is nothing that needs masses of chemicals adding to it. He does not feed the bees during honey production, he does not add chemicals to the hives during honey production (or before), and he does not move the bees. All the honey is processed by hand within 3km of the hive location.
Please give credit to ©Know-it-all passport® for putting this info together if you forward it or use it in a newsletter of any kind. Thank you.
BRUNCH ADDRESSES IN THE CANTON OF GENEVA
AU P’TIT BONHEUR CHAMBESY (eggs Benedict)
BRASSERIE DES HALLES DE L’ILE GENEVA (look half way down the page to find info)
BUVETTE DES BAINS GENEVA (not really brunch but a nice way to ease into the weekend) (pancakes)
CAFE DE LA PAIX GENEVA (home-made bagels)
HAPPY DAYS COFFEE VERSOIX (pancakes)
LA FERME DE MERLINGE GY (Saturday brunch)
LES FLEURS DE MARIE GENEVA (click on the flowers)
RESTAURANT DU PARC DES BASTIONS GENEVA
WOODS AT THE INTERCONTINENTAL GENEVA
Can you tell the difference between mozzarella that was hand-made this morning and a ball of the mass-produced type? Expand your culinary knowledge by trying out some of the cheese, made fresh every morning at Casa Mozzarella, a shop opened less than one year ago near Plainpalais, Geneva! Read to the end of this article to find the answer to our competition question and maybe win a voucher for Fr. 100.- to buy whatever you want from Casa Mozzarella!
Fabio Magno and Angelo Albrizio decided to bring Italy to Geneva in its most delicious form: mozzarella made entirely from local Geneva milk! They are both from Puglia, Italy, where mozzarella is famed to originate, and now live in Geneva. The opening of their shop took time in preparing. They found an Italian cheese-maker who comes from a long line of cheese-makers, Nicola Antonicelli, who was delighted to participate in this concept.
Every morning before dawn a trip is made to the Laiteries Réunies de Genève. Nicola follows in his father’s footsteps and takes the 300-400 liters of fresh milk and lovingly cooks, stirs, cuts, sieves, and stretches the curds to make 30-50 kilos of balls of fior di latte — the official name for mozzarella made from cow’s milk.
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