{"id":3142,"date":"2022-10-19T16:53:04","date_gmt":"2022-10-19T14:53:04","guid":{"rendered":"https:\/\/chateauvieux.monsieurbouillon.ch\/restaurant\/"},"modified":"2026-04-24T08:00:04","modified_gmt":"2026-04-24T06:00:04","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/negociants.ch\/en\/restaurant\/","title":{"rendered":"The Restaurant"},"content":{"rendered":"
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The restaurant <\/h1>\n\n \n \n\n
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One of the oldest bistrot in carouge <\/h5>\n <\/div>\n
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The restaurant <\/h3>\n <\/div>\n
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The Caf\u00e9 des N\u00e9gociants welcomes you from Tuesday to Saturday in the heart of Old Carouge, in\u00a0a warm, authentic setting<\/strong>\u00a0reminiscent of the famous bouchons in Lyon. With its refined design, old-fashioned advertising and vintage zinc, the d\u00e9cor is sober and elegant. In summer, the terrace is ideal for enjoying the lively atmosphere of this typically Sardinian district.<\/p>\n

Considered as an institution, the Caf\u00e9 des N\u00e9gociants serves\u00a0traditional, refined cuisine<\/strong>. The snail casserole, pan-fried frogs\u2019 legs with parsley and the famous \u201centrec\u00f4te carougeoise\u201d are some of the dishes for which the restaurant is renowned. Fine dishes \u00e0 la carte, seasonal menus and a wine cellar with over 100 references.<\/p>\n\n <\/div>\n

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The chef <\/h5>\n <\/div>\n
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Romain Loiseau <\/h3>\n <\/div>\n
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Romain Loiseau<\/strong>\u00a0took over the kitchens of the\u00a0Caf\u00e9 des N\u00e9gociants<\/em>\u00a0in June 2021. Originally from the Pays de la Loire region, this 33-year-old chef\u00a0spent more than 12 years working in Chef Philippe Chevrier\u2019s restaurants<\/strong>.<\/p>\n

After obtaining his professional diploma in 2010, Romain Loiseau joined\u00a0Le Domaine de Ch\u00e2teauvieux<\/em>, Philippe Chevrier\u2019s 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\u00a0Pont de Brent<\/em>\u00a0in 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\u00a0Chez Philippe<\/em>. He stayed there for a few months before joining another establishment of Philippe Chevrier where he worked for 5 years : the\u00a0Patio Rive Gauche<\/em>. In 2021, he took on the challenge of taking over the kitchens of one of the oldest bistros in Old Carouge, the\u00a0Caf\u00e9 des N\u00e9gociants.<\/em><\/p>\n

Romain Loiseau offers a flavorful traditional cuisine, simple yet elaborate<\/strong>. His motto: respect for the product and the seasons. Simplicity doesn\u2019t 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.<\/p>\n

<\/i> Romain Loiseau<\/a><\/p>\n\n <\/div>\n

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Le \u00ab maitre de maison \u00bb <\/h5>\n <\/div>\n
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Patrick Gal <\/h3>\n <\/div>\n
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An emblematic and loyal figure at the\u00a0Caf\u00e9 des N\u00e9gociants<\/em><\/strong>, Patrick Gal has worked alongside Chef Philippe Chevrier for 20 years. He was the head waiter at\u00a0Le Vallon<\/em>\u00a0in Conches when Philippe Chevrier took over the establishment in 2003. He then joined the\u00a0Caf\u00e9 des N\u00e9gociants<\/em>\u00a0in 2009, when the chef took over ownership of the restaurant.\u00a0It\u2019s been a wonderful adventure for 15 years.<\/strong><\/p>\n

More than a head waiter, Patrick Gal is a \u201cma\u00eetre de maison\u201d, who welcomes his guests in the finest style. It\u2019s 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.<\/p>\n

Patrick Gal is\u00a0in charge of organising private events at\u00a0the Caf\u00e9 des N\u00e9gociants<\/em>.<\/strong>\u00a0From the choice of menus to the decoration, he offers a tailor-made service.<\/p>\n\n <\/div>\n

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Menu<\/h2>\n