Chef

Cyrille Azevedo

Chef at the 21Club

A French base, a twist, and plates made for the eye as much as for the palate. The 21Club is rated 15/20 by Gault & Millau.

Cyrille Azevedo is from Tours, in Indre-et-Loire. He starts with Xavier Aubrun and Thierry Jiménez at L'Auberge du XIIe siècle in Saché, a Michelin star.

In Geneva he works at the Chat-Botté of the Beau-Rivage (18/20) with Dominique Gauthier, then at L'Aparté (17/20, Royal Manotel) with Armel Bédouet, where he becomes sous-chef. He then takes the kitchen of the Trilby, at the N'Vy hotel.

He cooks Geneva produce first, then folds in spices, travel and international influences. His roots are French and Portuguese. The plates stay clear, colourful, built on texture.

The 21Club is rated 15/20 by Gault & Millau.