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Asian, Gourmet

The legendary culinary excellence of the Far East is carried on with style between Lake Geneva and Mont Blanc at Tsé Fung. Since reopening in April 2015, this famous restaurant whisks you off on a journey to the other side of the globe for traditional Chinese cuisine with a new menu by chef Frank Xu. In just a few months, Frank Xu successfully elevated Cantonese cuisine to haute gastronomy status at a major Parisian establishment. Today, he looks forward to introducing people to his cuisine at La Réserve Genève. Originally from Shenzhen, representing the third generation of a family of chefs and with more than 30 years' experience behind him, he presents a menu offering Tsé Fung classics revisited with great subtlety alongside the best of Cantonese cuisine. Roasting plays a key role among cooking methods. The result: a range of precisely flavored spicy gourmet dishes displaying scrupulous respect for tradition and embodying the peak of culinary refinement… To be savored in private rooms for absolute tranquility or on the terrace for a magical view of the mountains and the lake.

Asian, French, Mediterranean, Modern and creative, Seafood, Vegan, Vegetarian

Nestled on a hillside above Geneva, in a garden setting where the azure of the pool and the green of the vegetation create a relaxing ambiance, the Poolside restaurant is open from May thru September. Push open the white entry gate to discover a secret oasis where delicate and subtle aromas fill the air. In the shade of white canvas parasols, comfortable chaise lounges are the perfect place to do absolutely nothing. And the restaurant is located just a few steps away on an adjoining terrace when lunchtime rolls around. Poolside invites its guests into a chic and tranquil atmosphere where lunch is served by the water's edge. The wood and white furniture evokes a nautical décor while the simplicity of the table settings lends itself to the sharing of a convivial meal. As the sun sets in the evening, the poolside venue is illuminated, adding another set of colors and a new ambiance. The lounge comes alive with the precise movements of the bartenders who bring to life a cocktail menu full of surprises. To complete the day on a gourmet note, the lounge also offers the possibility of a light dinner with an assortment of finger foods and Asian delicacies. The Chef Guillaume Bourdillon earned his diploma at the hotel high school in Macon at the age of 17 and went on to his first professional experience at the InterContinental in Frankfurt, Germany. Working in large-scale event management, he learned the skills of the trade and the qualities expected in a 5-star hotel. The InterContinental gave him the chance to work in London, where he worked in the hotel's gourmet restaurant and discovered the world of starred establishments. He continued his career path with various challenges in France and Switzerland, such as the opening of the Hotel du Midi in Delémont. He worked with chef Delacourt, a “meilleur ouvrier de France” at the Domaine de Divonne, before moving to the InterContinental Geneva in 1996. He moved up through the ranks: banquet chef, associate chef, before being named as executive chef, a position he has held for the past three years. His philosophy? Feature recipes based on local, fresh, and seasonal ingredients. And it is not unusual to find accents of Il Lebanese or Indian cuisine on his menus...