Franck Giovannini A LA CARTE
Carte N°35 - Winter 2018
CHF
- « Vinaigrette » of Leeks from canton de Vaud cooked as a « vichyssoise » with vinegar from Sévery 65
- Foie Gras leaves glossed with petite arvine wine, local apples chutney with slight vinegar 75
- Crab from Atlantic coasts carefully seasoned with ossetra caviar 120
- Cylinders of Cardoons from Crissier with black truffle, light cream deglazed with vintage madeira wine 120
- Egg seasoned with Black Diamonds from Provence, tetragonia and celery slightly peppered 110
- Roasted Sea Scallops with shells, sauce flavored with chasselas wine and parsley 70
- Filet of John Dory stoved with caper flowers, small seasonings spiced with balsamic 90
- Caramelized wild Turbot fish, local salsify flavored with blood orange 95
- Britany Burbot paned with royal herb, purple artichoke escabèche sauce with dézaley wine 85
- Blue Lobster cooked on its shell, tasty juice with black truffles and crisps 140
- Gourmet casserole of Langoustine with winter vegetables, broth with flambé coral and colombard 120
- Piece of Beef from Léman lake grilled with pepper, melty potatoes like a « confit » 100
- Saddle of suckling Lamb from Prealps vintage mustard, crispy of mellow shoulder 110
- Sweetbread « périgourdine style », sauteed vegetables with grey shallots 95
- Pigs Trotters glazed with porto and madeira wine, caramelized young onions with truffle 95
- Duckling from Rouens covered with red fruits, strong reduction slightly acidulated 100
- Truffled Poultry from Bresse, carefully golden-baked, cooking juice with verdelho wine (2 persons) 240
- Selection of fine Cheeses 35
- Elegant meringue bites of Mango from Sicilia flavored with ginger zests 35
- Crunchy Clementine chocolate hull, refreshing orange peel sorbet 40
- Frozen Williams Peers from Valais, caramel chips perfumed with single malt 35
- Gala Apple fine tart, calvados and almond ice cream (2 persons) 70
Famous of the Hôtel de Ville
CHF
- Spinach salad and poached egg with black truffle 160
- Lukewarm Oysters N°3 from Oléron with champagne and ossetra 120
- Duck from Nantes cooked with chambertin wine (2 persons) 200
- Mandarin orange soufflé with lime (2 persons) 60
