It’s a small step from French gastronomy to refined Japanese dishes, and one that is annually taken by Executive Chef Michel Roth as soon as the spring/summer season comes to the Poolgarden terrace of the Hotel President Wilson. From May 29 onwards, the Umami restaurant once again takes up residence around the hotel swimming pool. Stunning waterside views over Lake Geneva and the Alps, together with okonomiyaki, crispy-style nigiris and roast makis with foie gras and green apples, not to mention meringue-topped yuzu pie with lime zest…. The Umami infuses ephemeral delights with a lingering sense of eternity.
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