Time to Eat? Watchmaker F.P. Journe Just Opened a Fine Dining Restaurant in Geneva
Celebrated independent watchmaker François-Paul Journe, whose watches are enjoying a run of record-breaking prices at auction, is embarking on a second act—as a restaurateur. It’s more like a combined act; the watchmaking virtuoso has given no sign that he’ll give up his brand, F.P. Journe, and the restaurant will have a distinct watchmaking theme, with menu items and decor given a horological twist. Journe is opening the restaurant in partnership with Dominique Gauthier, a Michelin-starred chef who, for the past three decades, was the chef at Chat-Botté, a restaurant at the Hotel Beau-Rivage in Geneva.
Fittingly, the F.P. Journe Le Restaurant is located on a famous watchmaking street in Geneva: Rue du Rhone, where Patek Philippe, Jaeger-LeCoultre, Omega, Bulgari, and several others have offices or flagship boutiques. The restaurant, aligned with the Métropole Hotel, was once a brasserie called Bavaria, which became the “stamm” (or favorite watering hole) for heads of state who were members of the League of Nations, which met nearby. In 1942, it was converted to a brasserie, decorated with oak paneling and large mirrors—a decor that remains largely intact today, even after a lengthy renovation and upgrade just before being reborn as F.P. Journe Le Restaurant. Journe added a few new touches to give it a strong horological identity.
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The walls are adorned with technical drawings of movements. A 17th-century astronomical clock signed “Giovanni Brugell Venetia” sits at the center of the restaurant, and the tables are named after famous watchmakers, including Jost Bürgi and Christiaan Huygens. Even the cutlery is horologically themed: the handles of the knives are transparent and feature watchmaking components. The menus will make reference to models of the brand, including an Elégante tasting menu (four courses, CHF 110), a Souverain tasting menu (five courses, CHF 140), and an Astronomic tasting menu (seven courses, CHF 180).
Gauthier’s cuisine is defined as Mediterranean, with bursts of spice and citrus reminiscent of his travels in Thailand, bringing new nuances to the classic codes of culinary art. Over the years, he has developed relationships with the best local producers, shining the spotlight on exceptional foods from the region: vegetables from Pierre Gallay, poultry from Nant d’Avril, beef from Pascal and Philippe Desbiolles in Meinier, and citrus fruits from Niels Rodin. The menu features signature Gauthier dishes: scampi in kadaïf, hare ravioli with truffles, and a tasting menu. There will be a selection of fine wines and an on-staff sommelier. Will it be the new “stamm” for the Watches and Wonders crowd? Better reserve now.
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