It’s the start of another edition of Geneva’s Semaine du Goût

The participating restaurants will spare no effort in promoting local and seasonal produce, creative recipes and, more generally, a healthy, high-quality and diversified diet. This year, particular emphasis will be placed on vegetarian cuisine, with a special prize award to the most inventive restaurant in this field.

Delicious brunches at the Tonic Restaurant and the MU-Food, cooking workshops to learn how to make the most of cereals and pulses at the HUG café-bistro “Chez Gustave” or experimental vegan meals at the Café du Grütli – these are just a few of the events that will give the week its unique flavour.

Discover all the participating restaurants as well as useful information about the event at www.semainedugout-ge.ch

This municipal event is coordinated by the Agenda 21 - sustainable city service as part of its ‘Feed the City’ programme aimed at supporting local production and enhancing the population’s awareness of ‘healthy eating’. It is organised in partnership with the Semaine suisse du Goût, the Société des Cafetiers, Restaurateurs et Hôteliers de Genève (SCRHG), the State of Geneva (SCDD) and the Geneva Agricultural Products Promotion Office (OPAGE).

Geneva Semaine du Goût 2020 competition

By participating in the Geneva Semaine du Goût, the restaurants undertake to comply with a charter according to which they will be judged.

A professional jury comprising specialists in the fields of gastronomy, sustainable development and local produce will visit the restaurants participating in the competition unannounced and anonymously in order to mark them on the different aspects of the charter and on their commitment to 'healthy eating’. At 6.30 p.m. on Wednesday 14 October, the most committed restaurants will be rewarded for their efforts with a total of eight prizes. The prizes will be awarded during a ceremony held at the Sustainable Development Forum.

Sustainable development and promotion of Swiss heritage

The Semaine du Goût is held every year in September throughout Switzerland. It reflects the desire to encourage sustainable development and promote our culinary heritage. Its aim is to make consumers aware of the quality and seasonality of products, as well as promoting the diversity of tastes and culinary cultures. In doing so, it helps promote health through a varied and balanced diet while highlighting traditional know-how and encouraging culinary innovation. More information on the Semaine suisse du Goût website.