In the heart of Geneva’s banking district, Chef Tamara Hussian has opened her restaurant Anouch, a place that reflects both her journey and her philosophy. Born in Annecy with Armenian roots, Tamara grew up surrounded by nature and mountains, nurturing a deep respect for all living things. Cooking, hospitality, and wild foraging are part of her DNA — values she now conveys through her culinary universe.
Trained at Clos des Sens (3 Michelin stars), Chef Hussian then continued her path at Bleu Nuit before establishing herself as an independent chef. Passionate about artisans, winemakers, and producers, she advocates for a thoughtful and respectful gastronomy, guided by the rhythm of micro-seasons while remaining open to products from elsewhere, provided they are cultivated with care and respect.
At Anouch, contemporary art blends seamlessly with natural materials and design, creating a convivial atmosphere where guests can gather around the large communal table or enjoy the intimacy of a round table. It is a vibrant, warm, and open space, where each dish reflects a meeting of nature, culture, and creativity.
For NOWVillage, Chef Hussian shares an emblematic recipe from her world — both delicate and daring: Beetroot and Coffee, an unexpected pairing that perfectly embodies her vision of sincere and inspired cuisine.
Recipe Beetroot & coffee
Ingredients
- 3 bunches of beetroots
- 150 g whole yogurt
- 60 g barberries
- Balsamic vinegar
- 20 g coffee beans
- 50 cl grapeseed oil
- Sumac
- Fleur de sel
- Espelette pepper
- A knob of salted butter
Preparation
☆ Gently heat the oil and coffee in a saucepan for about one hour, then set aside for 24 hours and strain.
☆ Place the yogurt in a cloth over a sieve and let it drain for about 2 hours.
☆ Wash, peel, and steam the beetroots (keep the tops) until tender.
☆ Place the peelings in a saucepan with about 50 cl of water and make a broth.
☆ Cut the beetroots into quarters, place them in a saucepan with some broth and butter, reduce until a shiny glaze forms, then deglaze with a splash of balsamic vinegar.
☆ Cook the beetroot tops in a pan with a little butter.
Plating :
In a bowl or deep plate, place the yogurt, the glazed beetroots, drizzle with the coffee oil, then add the barberries, beetroot tops, sumac, fleur de sel, and Espelette pepper.
Restaurant Anouch
Rue Bovy-Lysberg, 1
1204 Genève
Téléphone : +41+41 22 320 38 56
Site : www.anouchrestaurant.com