Visited Le Cigalon for a dinner with friends. The first impression is that of a welcoming small restaurant, located just meters from the French border. The chef is at the door to say "Bienvenue" and the tables are set in the garden on the rear. All tables are taken by guests in an evening of a week-day at the end of Summer. The menu list is rather short, with strong emphasis on fish. The wine list is almost equally short with emphasis on Geneva wines. The menu list is definitely more interesting than the wine list. The lobster appetizer is served in three small portions, each of them is about the size of an "amuse bouche" but each is equally pleasant. Interesting. But it is not until we get the main course that we really discover the chef mastery with the fish. Both the rouget and the mixed fish plate bring the best of the flavour of the sea. Emphasis is on the products and on bringing their taste to the guest, rather than on the complexity of the preparation. However, the cooking of the fish is nearly perfect and the plates are really enjoyable. Good desserts, prepared with ideas and skills by the "patissiere". The two cooking styles are quite complementary. Simple and based on the products the main courses, more aimed at emphasizing the complexity and richness of the taste through the preparation the desserts. Two points have slightly decreased the pleasure of the dinner: the absence of table cloth (at dinner !) and the limited wine selection, lacking real discoveries from the production of the Canton and depth in the offers from the classical French regions. Both are difficult to understand for a restaurant of this level. The service is both attentive and pleasant. Prices are quite in line with the quality of the food served. In summary, a good address for enjoying excellent, well prepared fish dishes and the inventions of the pastry chef.
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