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.


Fresh market salad
Salad of smoked salmon, rocket leaves, figs, walnut pieces
and fresh goat’s cheese with a honey and lemon juice vinaigrette
Marbled duck foie gras, potatoes and prosciutto,
poultry breast and quince chutney
Citrus sea bass tartare with chive cream,
a mesclun salad and toasted bread
“Domaine de Châteauvieux” venison pie with foie gras,
tilfda pepper and chestnuts
“Petit gris” snail casserole served with oyster mushrooms
and sweet garlic cream


Pan-fried frog’s legs
with sweet garlic and fresh parsley
Roast sea bass fillet,
mousseline of artichokes with brown butter, virgin red onion and capers, new potatoes with pink garlic confit
Soy-marinated wild prawns
with butternut squash risotto, rosemary and parmesan
Citrus sea bass tartqre with chive cream
a mesclun salad, toast ans crispy French fries


Roasted venison fillet with a pepper sauce,
red wine pear, confit chestnuts and spätzle
Hare confit ravioli in white wine,
with whole-grain mustard, chanterelle mushrooms and new carrots
Swiss roast poultry with pan-fried wild mushrooms,
chanterelle mushrooms and new carrots


Charmey Gruyère
(matured for 9 months)
(protected geographical indication) served “à la Lyonnaise”
“Papillon noir” Roquefort
(protected origin)
Brie de Nangis creamy goat’s cheese with fig and walnuts

If you would like your cheese served at room temperature, please let us know when you order it


Rum baba with “Bourbon” vanilla whipped cream
Pear and hazelnut tart with vanilla ice cream
Cameroonian dark chocolate mousse
Crème brûlée with Madagascar vanilla
Gourmet Coffee
Ice cream and sorbets
(price per scoop)

Taste the cuisine of the Carougeois bistrot


A generous, refined and flavoursome market cuisine


Follow us