Yoann Caloué
Yoann Caloué grew up on an organic farm in Normandy, where products from the garden, the pasture and the sea set the tone for everyday life. "When I was little, we’d stick our hands in the sand at low tide to dig up cockles and cook them with sole. It was delicious," he recalls.
Respect for the product is the key to Yoann's cooking. The menu changes with the seasons. To achieve excellence, he draws the best from the Swiss terroir as well as from France and Italy. Producers are painstakingly selected for a menu that emphasizes wild fish, outstanding Swiss meats and fresh vegetables grown by local market gardeners.
A young starred chef
From France to England, the United States and Switzeland, Yoann trained at the finest restaurants and worked alongside great starred chefs such as Thierry Duhamel, Claude Bosi and Joël Robuchon. At just 31, he won his first Michelin star with the restaurant Le Flacon in October 2015.
He kept that distinction for seven consecutive years, making him the youngest Michelin-starred chef in Switzerland.
In November 2021, Yoann took over a Geneva institution, Café des Banques, which he turned into a gourmet restaurant after a months-long renovation. In 2022, Gault et Millau gave it a score of 15/20.
