“La Rustine” association is led by a volunteer team. Passionate about cycling and soft mobility in general, they are keen to see the streets full of bikes. Their goal is to train you on bike mechanics so that a puncture or a relaxed cable are no longer insurmountable problems. They also have a home repair service. The workshop “La Rustine” is a place where you can repair your bike yourself if you know mechanics but you do not have the tools. Otherwise a mechanic will help you and will teach you to make your repair. They also have a wide selection of used parts, and some bikes for sale. You need to be a member to benefit from the tools and advice. Membership costs 15frs per year.

Monday to Friday 5 am-7 pm Saturday and Sunday (and public holidays) 5.30 am 19.00 pm. Outside of these hours, the boulangerie Saint-Honoré welcomes you to the door all night to serve you. Chocolate bread crispy and fluffy to perfection, golden croissants cooked just right, the bread for its part is declined with originality and perfection: spelled, string, traditional baguette, bun with green or black olives, dates and seeds, nuts and grapes. To understand the know-how of this bakery, we must go back in time until 1986, when Mrs Panzano's baker, the baker, bought this shop in the Rue de Carouge. The name does not change for lack of means, but bread remains king. At the age of 18, Mrs. Panzano joined the family business and perpetuated a tradition that everyone can read on a sign at the entrance to the bakery: "The St Honoré produces in his bakehouse in the basement. At a time when everything is going too fast, we work in the respect of traditions with quality products. For the pleasure of your taste buds. " In the basement, in the bakehouse, Mr. Canovas rises at dawn every morning of the week and kneads the bread with patience and years of experience. When I ask for the secret of this extraordinary bread, I am told: "Flour, water and salt ... and lots of love." In practice, Ms Panzano explains to me the importance of flour supplied by one of the most important partners of Swiss artisan bakers: Mino-Farine, a brand of tradition and innovation. At the Saint-Honoré, you will meet neighbors, bankers, students, greedy people in a friendly atmosphere, sunny on the terrace on summer days. They come for bread, pastries and pastries; we also come to the art and the way of the first profession of gastronomy and we realize, says Mrs Panzano, that taste disappears as small businesses close their doors. Fortunately, the Saint-Honore resists, long life at the Saint-Honoré!

Opposed to any flourish, the kitchen is intended as praise of the subject and its material: it does not marry it, it sublimates it to reveal each of its taste nuances. A flexible cuisine, oriented towards the search for local excellence and a philosophy that makes Philippe Durandeau the first to make black cod (sablefish) shine on Geneva plates. Today, the latter shines as the signature of the Café de la Paix. In terms of decor, you could easily see Jean Gabin seated as the atmosphere breathes that of a Parisian neighborhood from the 60s. Flanked by two magnificent Art Deco chandeliers, the bistro radiates and mixes excellence in taste with popular elegance.

A place for body & soul with laid-back vibe. Live music every Monday, raclette Tuesdays, vivid and cool ambience for an alternative afterwork.

Next to the school of fine arts, this vintage bistro throws away: cement tiles, hanging globes and naked bulbs, bar, benches and bistro chairs, etc. On the plate, there are good seasonal products worked with care: celery cooked like a risotto and foie gras, grilled red tuna with roasted beets ...