Geneva: artemisia, junction ecobistrot which: This article explores the topic in depth.
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Geneva: artemisia. In addition, junction ecobistrot which:
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Artemisia, the funny junction ecobistrot – Geneva: artemisia, junction ecobistrot which
An intriguing almost village address with the kitchen both vagabond and 100% local. Consequently, Presentations.
Laura Perrière and Eugen Ulko, the duo of Artemisia, with their boyfriend the big mushroom.
Magali Girardin
- Laura and Eugen direct the Artemisia bistro in the junction eco -neighborhood.
- The Russian chief Eugen favors fermentation and local picking.
- The restaurant offers evening menus exclusively made up of local ingredients.
- The establishment became known thanks to its specialty, the Dog octopus.
There geneva: artemisia, junction ecobistrot which is Laura, brief hair and luminous look, which welcomes, tutures and cajole customers. Meanwhile, There is long Eugen. Nevertheless, cascade hair and Boys On the feet, which leaves his minicuisine to go and stick a poutou on the pink cheeks of a newborn baby. Therefore, There is an atmosphere of village coffee. In addition, a terrace with mismatched furniture, natural wines in the cellar and, inside, 1000 jars full of seeds, vinegars and plants. In addition, Welcome to Artemisiathe atypical ecobistrot of the junction eco -district.
Here we are seated in front of a well -struck. Therefore, vinegared gaspacho, which wins the taste buds and throws an invigorating cold. Moreover, Follow two round. Nevertheless, tender zucchini, well stuffed with chopped beef with parmesan and herbette, which strut in a gourmet pepper cream in the company of white rice. Nevertheless, It’s raised, naughty, satisfying. geneva: artemisia, junction ecobistrot which Therefore, And ideally accompanied by a great homemade focaccia. Similarly, We should have finished our lunch with an apricot pie. Consequently, But chef Eugen forgot to put it in the oven. However, Oops. In addition, He’s like that, Eugen. However, Besides, Laura has forgotten Itou to connect the machine to the credit card. Therefore, OK, we’ll go back later to adjust the addition.
Concept mûri
Under his kindly bohemian and disheveled outside, this bistro is based on a concept matured. However, Even a bit convoluted. Therefore, “Why make it simple when you can make it complicated?” Eugen laughs. Furthermore, At noon therefore: two-three dishes of the cosmopolitan and instinctive day. For example, In the evening: a surprise menu as much as anic in six creative stages. Consequently, based on 100% local ingredients and by reservation only. More an aperitif, with its geneva: artemisia, junction ecobistrot which chosen cheese and charcutaille board.
Bohemian atmosphere and jars at the parade in the little arcade of the junction.
Magali Girardin
Already, it is a question of assimilating this singular functioning. But during the summer, Patatras! Eugen and Laura draw a unique lunch and evening card, with lots of appetizing salads, one amonggiana or candied vegetables. Without forgetting the homemade ice cream geneva: artemisia, junction ecobistrot which and the very refreshing Kéfir with elderberries picked up by the bosses.
Picking and fermentation, these are the dadas of the masters of Artemisia. “Without fermentation, I am nothing,” said theatrical Eugen. Of Russian origin. the chief grew up in Kazakhstan and made his classes in prestigious houses, of which Aquathe triple star of Wolfsburg in Germany. “Either the city created by Hitler to host Wolfhagen employees,” says Laura. We can understand that Eugen did not want to stay there after his learning … “
The image of the grandmother
“Fermentation. for me, is the image of my grandmother hands in brine and vinegar,” says the cook with a Slavic accent that the years spent in Geneva have little sieved. “In the former USSR. if you did not ferment the plants in season, you geneva: artemisia, junction ecobistrot which ate sand and potatoes the rest of the year. This is part of our culture. “
The candied eggplant, to devour this summer with Artemisia.
Magali Girardin
As for picking, it won Eugen to discover a report on Marc Veyrat. “Take advantage of nature without damaging it, it’s great, right?” Then the couple picks up. School geneva: artemisia, junction ecobistrot which berries. Flowers of elderberry and Magnolia “which have an extra artichoke taste”. And then mushrooms, of course, like this spectacular sparassis crepu with a colossal cauliflower look, which sits in the kitchen. Where did the cook find this wood giant? We laugh at us, necessarily. Stupid question. “Just pan-fried, this thing has a beef bib taste.”
The giant fungus once passed into the chief’s hands.
Magali Girardin
Each geneva: artemisia, junction ecobistrot which picking is followed by tests. The conclusive tests spin in jars or on the plates of delighted customers. “At one time, Eugen squat in my house. You could no longer enter the kitchen crowded with pots. My mother said: It’s no longer a kitchen you have, it’s a laboratory, ”recalls Laura. Which was not exactly born in the middle of pickles and vinegared decoctions. She learned the graphics at the head and held the bar of the dance pavilion.
Severe constraint
One fine day. the owner of the eco-neighborhood architecture arcade is looking for someone for a sublet one evening or two per week. Laura, interested, meets Eugen, an accomplished cook who works at Kissrue du Stand. The story starts like that, very modestly. When the covid points to his villain, Eugen begins to concoct tacos. Big success in the geneva: artemisia, junction ecobistrot which neighborhood. “He did a real marketing job. At the discontent, we had a faithful clientele. The bistro was walking great. ” But the owner does not hear it from this ear, turns them, then goes bankrupt. “We submitted a project, gathered the Sous, then took the place in May 2021.”
From the start, the couple therefore fixed a Balèze constraint: the radically indigenous composition of the evening menus. Additionally, “No pepper, no chocolate, olive oil or vanilla,” smiles the chef, who only supplies in the Geneva markets. “Well, a beautiful lemon dorade, everyone can do it. This little challenge boosts creativity. ”
The Dog octopus has its fans. He returns to the à la carte!
DR
At noon, this furious localism is certainly found. For example, in the iconic dog dog Who returns to the artemisia card next week. What is it? Ben, an aquatic and lutin rereading of the hot dog, with a grilled octopus tentacle as sausage. The homemade brioche bread is black and tender, the mayo purple and fragrant. Red cabbage, dill and cucumber complete the work. A delight. This is the funny hit of this funny sign.
Artemisia7, chemin geneva: artemisia, junction ecobistrot which du 23-August. Closed Saturday and Sunday. Aperitif: 5-19 a.m. Entrance-Plat-Dsert, count 50 fr.
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Geneva: artemisia, junction ecobistrot which
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