Auberge Port-Gitana, a restaurant on the shores of Lake Geneva, opens a new chapter in its gastronomic history with the arrival of chef Julien Casset, now leading the kitchens. Trained at the Institut Paul Bocuse, he represents a new generation of chefs who are deeply committed to product quality, open to the world, and dedicated to a sincere, refined and contemporary approach to cuisine.
An international journey shaping a precise culinary vision
Throughout his career, Julien Casset has built a distinctly international profile. From France to Asia, including China, Hong Kong and the United States, he has worked in prestigious establishments and alongside renowned chefs such as Yannick Alléno and Alain Ducasse. He has also contributed to several high-end restaurant openings in Asia, developing a rigorous, modern and structured culinary approach. Today, he brings this expertise to a restaurant in Geneva on the shores of Lake Geneva, where both environment and product play a central role.
A seasonal cuisine rooted in the Lake Geneva terroir
At Port-Gitana, the chef aligns his cuisine with the spirit of the place: an elegant and generous lakeside auberge, focused on seasonal ingredients and local terroir. The menu evolves with the market and the seasons, highlighting products from Lake Geneva, seasonal vegetables and herbs, as well as key moments of the culinary calendar such as game, mushrooms and scallops. This approach positions Port-Gitana as a restaurant in Geneva offering local, seasonal cuisine by the lake, balancing authenticity with creativity.
Between culinary heritage and new expressions
The auberge embraces a strong culture of sharing, with generous dishes inspired by its great classics, subtly revisited. Signature dishes remain at the heart of the experience: Lake Geneva perch fillets with Gitana butter, a sea and lake bouillabaisse, and premium cuts of meat designed for sharing, served with crispy allumette fries. Alongside these classics, more playful and creative dishes appear, such as a tomahawk steak reimagined as a cordon bleu — a confident nod to a cuisine that is both technical and indulgent.
A new dynamic for a leading restaurant in Geneva
With Julien Casset now leading the kitchens, Port-Gitana reinforces its position as a leading restaurant in Geneva on the shores of Lake Geneva, combining an exceptional setting, a terrace with a view and a demanding seasonal cuisine. Between a restaurant with views of Mont Blanc, a contemporary auberge and a destination dining experience, Port-Gitana continues to evolve, guided by the rhythm of the seasons and the chef’s inspiration.