Le Cigalon, a temple to fish located in Thônex, has been run by the Bessire family for 30 years.
It has been awarded 17 GaultMillau points and a Michelin star. Today, Jean-Marc Bessire cooks alongside his son Robin.
Their dishes showcase fish, shellfish, and crustaceans, inspired by their travels in Brittany, Norway, and Japan.
Corinne Bessire, Jean-Marc’s wife, carefully selects the wines served, with a particular focus on vineyards in Geneva and eastern Switzerland.
Découvrez des chefs de Suisse Romande, Deutschschweiz ou Ticino & Graubünden
