Dans le Noir? Geneva unveils its spring menu!

In the last few months, guests at Dans le Noir ? Geneva enjoyed a spring menu that was as bold as it was balanced. In total darkness, each bite became a true surprise, awakening the senses and placing the focus entirely on the sensory experience.

To begin, guests tasted a vegetarian starter that was crunchy, soft, and tangy. Crispy corn tacos were filled with smoked eggplant and a zesty lemon hummus. Pickled rhubarb and preserved lemon added acidity, while fried chickpeas contributed crunch and indulgence.
All of it was rounded out by a mint yoghurt sauce. A dish that played on contrasts of flavour, texture and temperature.

For this starter, the chef wanted to go even further by stimulating the sense of touch. In the dark, smell and taste become more intense, but touch also takes on a new meaning. That’s why these tacos were rich in textures and meant to be eaten with the hands. One bite and all the flavours exploded in the mouth.

In the darkness, this starter both surprised and delighted. Deprived of sight, guests discovered how the balance of flavours can take on a whole new dimension. As Lily put it:

“The meal was exquisite, from starter to dessert.”

The main dish offered a warmer journey rooted in seasonal, local cuisine: tender, slow-cooked lamb shoulder with a honeyed carrot cream, fresh peas, and morel mushrooms sautéed in vin jaune.

“We tasted delicious and refined dishes, our taste and smell were heightened. All my senses were on alert. An incredible experience!” Alice.

The lamb, a bold choice for a main course, surprised many guests. Often considered strong in flavour, it won everyone over thanks to a long, gentle cooking that mellowed the aromas while giving it an incredibly tender texture. In fact, this tenderness fooled many palates, some were convinced they were eating beef, as it recalled the sensation of a slow-cooked beef bourguignon. A great example of how darkness can challenge even our most ingrained assumptions.

Vegetarians were not left out, with a just-as-delicious alternative: creamy polenta infused with wild garlic.

The dessert dared to combine comforting tradition with fruity freshness. It brought together dulcey panna cotta, moist banana bread, mango–black banana confit, marinated fresh mango, flambéed banana, and a crispy mango paper.

Did you know? Dulcey is a very special chocolate: it’s white chocolate slowly caramelised. That’s what misled many taste buds in the dark… Lots of guests thought the panna cotta was simply caramel-flavoured!

Without sight, guests played a true guessing game, trying to identify the fruits and techniques used. At the end of the meal, when the composition was revealed, reactions came quickly.

“Delicious dishes to taste and guess in total darkness… What a surprise when the explanation is revealed at the end of the meal.”  Patrick

Throughout these three months, we’ve had the pleasure of receiving enthusiastic feedback on this menu. Whether in person, through online reviews, or during conversations with our team, your impressions are key to helping us improve our cuisine and maintain a gastronomic experience that meets your highest expectations.

These testimonials are also a true source of motivation for our chef and our guide-servers, who make this unparalleled sensory journey possible each night in Geneva. Their passion and dedication are at the heart of every moment shared in the dark.

We want to extend a huge thank you to each and every one of you, more and more guests are choosing to take part in the unique experience of Dans le Noir ? Geneva. Your insatiable curiosity and vibrant enthusiasm fuel our inspiration and encourage us to keep pushing the boundaries of sensory exploration.

Thank you for placing your trust in us, for supporting our team with kindness, and for sharing these exceptional moments. It’s thanks to you that our concept comes to life, evolves, and constantly renews itself. We can’t wait to welcome you again and again to continue awakening your senses : taste, touch, smell and to stir your emotions in total darkness.

After a spring rich in emotion, Dans le Noir ? Geneva is preparing to surprise you again with an all-new summer menu, available à la carte from July 17. New flavour pairings, seasonal products, playful textures… and still the same mystery.

You often ask us: yes, the menus at Dans le Noir ? Geneva are specially created to be enjoyed in the dark. Designed as a unique sensory experience, they’re served for three months and made with seasonal products — as locally sourced as possible. These exclusive creations can’t be found anywhere else, not even in the other restaurants of The Ritz-Carlton, Hotel de la Paix. After three months, the dishes disappear from the menu for good, an invitation not to miss out on each new gastronomic adventure!

To embark on the experience, rediscover your senses, and embrace the unknown: