PIGME
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We keep no secret; you can find all recipes on our website: www.pigme.ch To us, cooking is all about pleasure, fun and sharing with family and friends.
Pick a gastronomy recipe, add a dash of freshness, a dollop of fun and sprinkle it with a fusion touch and you will get the most exciting Streetronomy experience! We have prepared all our recipes in the simplest way so that even the most novice foodie can repeat it at home. We have no secret; we rely on our choice of fresh, natural and locally-grown ingredients, to which we apply our French and As
15/09/2022
03/09/2022
03/09/2022
03/09/2022
04/10/2017
Sous vide cod fish with lemongrass coconut sauce... purée of Jerusalem artichoke...Autumn is here ....
01/10/2017
PigMe raining day cooking: beef Phở, before and after broth pulling, beef bone broth with cinnamon, star anise, ginger, roasted onion, cardamom, coriander seed, fennel seed, and clove.
30/09/2017
Sake pairing No3: Frozen cold scallops with mango smoothies, butter fried Salicornia, lime flash, lumpfish eggs
28/09/2017
The 48° sous vide poached oyster with pickled cucumber, yuzu ginger sake granite, oyster leaves.
28/09/2017
We got 1 dish out per minute during rush hour, still can’t get rid of the queue😜how can you try pigme food without queuing? Avoid rush hour between 13:00-14:00 and 20:00-21:30.....OR...... check out our recipe on our website and cook it at home yourself !✌️
28/09/2017
Korean king oyster mushrooms in Japanese kamado style ceramic green egg designed by Americans...our Korean chef told me next time I have to cook the whole mushroom instead of cutting it... I will have to follow her advice 😍
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Jardin Anglais
Geneva
1204