Meeting starred chef Michel Roth
TGV Lyria invites you to top-level culinary encounters.
TGV Lyria has joined forces with Michel Roth, a starred French chef at the top of his game – holder of the awards, “Meilleur Ouvrier de France” (best worker in France) and the “Bocuse d’Or”. Living in Geneva, he has been head of the restaurant Bayview at the Hotel President Wilson, a Luxury Collection Hotel in Geneva for more than five years. Michel Roth was selected as the “Romand de l’année” (person of the year in French-speaking Switzerland) in 2016 by Gault&Millau with a score of 18/20. He perfectly embodies the dual Franco-Swiss identity of TGV Lyria.
Michel Roth, a starred chef in BUSINESS 1ÈRE
TGV Lyria reinforced its partnership with French chef Michel Roth, holder of one Michelin star Hotel President Wilson in Geneva for more than five years. Honoured as Western Swiss person of the year in 2016 by Gault&Millau, and at home in Geneva, Michel Roth perfectly embodies the dual French-Swiss identity of TGV Lyria. It therefore makes sense to re-invite him on board, this time to endorse the spring/summer La Table menu.
Combining his flawless command of French culinary classics with creative inspiration drawn from the Swiss local products that are dear to his heart, chef Michel Roth transports you to a sensory experience where seasonal products are transformed with imagination and simplicity, from the starter to the dessert. He illustrates this perfectly with his supreme of guinea fowl roasted in rosemary with a duo of ratatouille and puree of potatoes with parsley.
Signature dishes by Michel Roth for TGV Lyria
Tranche of smoked hake on a bed of broccoli mousse with olive oil, pink peppers and dill
Bavarian pepper confit, tomato pesto and pepper pearls
Caesar-style salad, little gem lettuce, poultry strips, grilled bacon and Appenzeller cream cheese
Beef cheeks (braised for 12 hours at a low temperature) with black olives and sun-dried tomatoes, artichoke in parmesan,
courgette batons with thyme and spring garlic
Lamb stir-fried with bell pepper, polenta balls and basil with small red peppers, sautéed broccoli, soya beans,
green beans and spring onions
Supreme of roasted guinea fowl in rosemary, ratatouille and puréed potatoes with parsley
Hake in coconut yellow curry sauce, exotic pineapple risotto and squid in spring onions
Soufflé of pike with crayfish coulis, leek and fennel fondue and roasted cherry tomato
Cod loin, kouglof of basmati rice with coloured vegetables, spinach pesto and lemon and ginger sauce
Artichoke cakes with red pepper coulis, stir fried with spinach shoots, sunflower seeds and pan-seared artichoke stem
Risotto of quinoa and peas in green curry sauce, green asparagus tips, parmesan shavings, sun-dried tomato, basil and spinach pesto
Creamed polenta with sun-dried tomatoes, artichoke and fennel with caramelised pumpkin seeds, tomato coulis and celery salt,
and pan-roasted courgette batons
Brie de Melun and Comté
Fougerus and PDO Emmental
Tête de Moine AOP and Ash-rolled goat’s cheese
Milk chocolate entremets with crisp chocolate biscuit and apricot
Crispy tart with cherries, pistachios and fleur de sel
Almond sponge with lemon cream, cassis mousse and blackcurrants
© Grant Symon, Lucas Muller, BBouillot, Aline Périer