The restaurant

One of the oldest bistrot in carouge

The restaurant

The Café des Négociants welcomes you from Tuesday to Saturday in the heart of Old Carouge, in a warm, authentic setting reminiscent of the famous bouchons in Lyon. With its refined design, old-fashioned advertising and vintage zinc, the décor is sober and elegant. In summer, the terrace is ideal for enjoying the lively atmosphere of this typically Sardinian district.

Considered as an institution, the Café des Négociants serves traditional, refined cuisine. The snail casserole, pan-fried frogs’ legs with parsley and the famous “entrecôte carougeoise” are some of the dishes for which the restaurant is renowned. Fine dishes à la carte, seasonal menus and a wine cellar with over 100 references.

The chef

Romain Loiseau

Romain Loiseau took over the kitchens of the Café des Négociants in June 2021. Originally from the Pays de la Loire region, this 33-year-old chef spent more than 12 years working in Chef Philippe Chevrier’s restaurants.

After obtaining his professional diploma in 2010, Romain Loiseau joined Le Domaine de Châteauvieux, Philippe Chevrier’s domain, as a commis. He spent 4 years there and climbed the ranks to become a Chef de partie. He then worked for two years at Pont de Brent in Montreux. This formative experience allowed him to refine his cuisine and establish his style. Romain Loiseau returned to Geneva in 2015 and participated in the opening of the steak-house Chez Philippe. He stayed there for a few months before joining another establishment of Philippe Chevrier where he worked for 5 years : the Patio Rive Gauche. In 2021, he took on the challenge of taking over the kitchens of one of the oldest bistros in Old Carouge, the Café des Négociants.

Romain Loiseau offers a flavorful traditional cuisine, simple yet elaborate. His motto: respect for the product and the seasons. Simplicity doesn’t mean ease: the chef enjoys playing with textures, adding zest, and working on the aesthetics of his plates. He prioritizes local sourcing and the quality of ingredients.

Romain Loiseau

Le « maitre de maison »

Patrick Gal

An emblematic and loyal figure at the Café des Négociants, Patrick Gal has worked alongside Chef Philippe Chevrier for 20 years. He was the head waiter at Le Vallon in Conches when Philippe Chevrier took over the establishment in 2003. He then joined the Café des Négociants in 2009, when the chef took over ownership of the restaurant. It’s been a wonderful adventure for 15 years.

More than a head waiter, Patrick Gal is a “maître de maison”, who welcomes his guests in the finest style. It’s a passion and a vocation for this restaurant professional, who has worked for almost 40 years in Geneva establishments, combining tradition and expertise to perfection.

Patrick Gal is in charge of organising private events at the Café des Négociants. From the choice of menus to the decoration, he offers a tailor-made service.

Starters


Market salad with crisp vegetables
and Parmesan shavings
13.-
Cream of cep mushroom soup,
golden croutons and chervil oil
16.-
Tender artichoke hearts, creamy burrata, Pata Negra ham
and green tomato jam
19.-
Forest pâté en croûte,
pan-fried black trumpet mushrooms, porcini mushrooms and foie gras
19.-
Cassolette of Burgundy snails,
oyster mushrooms, garlic cream and spring onions
19.-
Scottish salmon tartare with lime zest,
red onions and mixed salad leaves
21.-

FISH


Pan-fried frog legs
with parsley sauce
49.-
Salmon tournedos with aubergine caviar,
piquillo pepper coulis and basmati rice
39.-
Roasted meagre steak with crispy skin,
wild mushrooms and potato mousseline
39.-

MEAT


Hand-cut beef tartare, crispy chips and mixed salad leaves
• Classic seasoning: gherkins, capers, mayonnaise and ketchup
41.-
Low-temperature cooked duck breast,
candied reinette apple and crispy polenta
42.-
Iberian secreto roast on the plancha,
wild mushrooms in persillade, potato mousseline
44.-
Irish roast lamb chop and fillet,
rosemary-scented jus, pan-fried green beans and gratin dauphinois
47.-

Cheese


Alex’s farmhouse Tomme cheese
12.-
Aged Gruyère from Charmey,
mustard-glazed condiments
13.-
Saint-Marcellin à la lyonnaise
14.-
Roquefort Papillon
14.-

For cheese at the perfect temperature, order it in advance.

Desserts


Cracker cabbage
and praline mascarpone
13.-
Pot of chocolate and blueberry cream
13.-
Bourdaloue tart,
almond cream with tonka beans
13.-
Amber rum baba,
vanilla whipped cream
13.-
Gourmet tea or coffee
15.-
Ice creams and sorbets
(price per scoop)
5.-

Taste the cuisine of the Carougeois bistrot

BOOK

A generous, refined and flavoursome market cuisine

BOOK A TABLE

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