Serge Labrosse

Chef Serge Labrosse's culinary philosophy is rooted in an unwavering commitment to authenticity, generosity, and quality, adapting constantly while honoring tradition. He strives for a 'legible' cuisine, where every element on the plate serves a distinct gustative purpose, consciously stripping away the unnecessary and embracing sincerity over theatrics. His core ethos is one of perpetual evolution; his motto, 'never cook what I've already cooked,' underscores a dedication to innovation and staying 'dans l’air du temps.' This curiosity is fueled by extensive reading—owning over five hundred cookbooks and magazines—and drawing inspiration from his travels and collaborations with young talents. He meticulously sources local products from 'agriculture raisonnée,' partnering with long-trusted farmers for chicken, local fishermen for lake fish, artisans for cheese, and regional producers for bread, wine, and craft beer, viewing them as integral 'characters in a story' that culminates in his dishes. Labrosse's vision for the future of gastronomy leans towards greater simplicity without compromising quality, making exceptional cuisine more accessible while preserving its high standards. He transformed La Chaumière from a bistro attempt back into a haute gastronomy destination, committed to a generous, gourmet, and contemporary style, occasionally adding playful touches, but always with precision and a clear focus on taste. His early career saw him pivot from Burgundian roots to embrace a Mediterranean influence, prioritizing ingredients like tomato and olive oil, reflecting a continuous refinement of his personal culinary signature. Chef Serge Labrosse's technical mastery is defined by precision and a 'juste' touch, marked by a deliberate elimination of any superfluous elements. His plating and flavor profiles are designed to be 'très lisible,' ensuring every component contributes meaningfully to the overall gustatory experience. He prioritizes continuous innovation, evidenced by his photographic memory that prevents serving the same dish twice to his long-standing clients, constantly reshaping his menus based on seasons, new produce, and fresh inspirations. He excels at transforming even humble vegetables into surprising and refined creations. Among his most legendary signature dishes are: - **Cardoon and Truffle Risotto**: A dish emblematic of La Chaumière's journey, combining a local product with profound technical mastery, hailed by his wife as 'the best risotto in the world.' - **Beef Bourguignon**: A sophisticated reimagining, featuring roasted tenderloin alongside braised chuck tucked into a delicate ravioli, finished with a rich red-wine jus, caramelized onions, bacon, and earthy mushrooms. - **White Truffle Dish (Champagne and Alba truffle risotto)**: A seasonal showstopper, offered as both a starter and main, showcasing his irresistible finesse with luxurious ingredients. - **Foie Gras, Hibiscus & Brioche Perdue**. - **Raviole de Cèpes, Bouillon Parfum de Sous Bois, Verdure et Shimeji**.

Career

• Chef-Owner at La Chaumière, Troinex
• Gérant principal at Le Boléro Bistro, Versoix
• Directeur général at Les Ateliers by Serge Labrosse, Genève
• Chef at Le Flacon, Carouge
• Chef at Buffet de la gare des Eaux-vives, Genève