Franck Giovannini A LA CARTE
Carte N°44 - Autumn 2020
CHF
- Leek vinaigrette and Celtiane potatoes from the canton carefully seasoned with Alpine balsamic 60
- Ice-cold Brown Crab with Penthéréaz endive and lemon pearls with Impérial Ossetra caviar 120
- Bubble of Duck Foie Gras glossed with Marsanne grapes, three apples crunchy bricelet 85
- Foam of Hulls and Knives refreshed with anise and young fennels marinated in Chasselas 95
- Egg surprise with Piedmontese White Gold, spinach sprouts and crispy celery 130
- Gourmet leek spindles, autumn roots with White Truffles and Alpine Gruyere cheese 120
- Vegetable ravioli of Porcini and Chanterelles deglazed with Pinot Gris wine 80
- Caramelised Scallops with orange zest, local salsify deglazed in Dézaley 75
- Fillet of Saint Pierre gratinated with Lavaux grapes, marinade with Noble Grain and lemon balm 100
- Brill cooked au naturel, anise shells with Sauvignon from the shores of Leman lake 95
- Sole of small boats cooked “meunière”, tangy kale with lime 110
- Beautiful pan-fried Demoiselles coralline, caramelized squash and parsley 120
- Breton Lobster on its shell, strong reduction with Galotta 110
- Grilled filet of Beef from Romandie with four peppers and wild oregano 100
- Saddle of Lamb from Sisteron rubbed with old mustard and crispy chips 120
- Crunchy Calf Sweetbreads, light cream with porcini mushrooms and chanterelles 90
- Oven-roasted Bresse Chicken, whirlpools with white Alba truffles (for two) 220
- Nantes Duck with red wine «Frédy Girardet» (for two) 200
- Fresh and ripened Cheeses 35
- Iced cocktail with Pure Origin Chocolate and tangy with zesty clementines 40
- Pistachio crêpe with candied Williams Pears, brandy-frosted sorbet 40
- Refreshing Raspberry Grape soup flavored with Cornalin wine 35
- Pistachio-Chartreuse soufflé (for two) 60
- Apple tart «Hôtel de Ville» (for two) 70
GAME A LA CARTE
- Elegant cold-pressed of Deer with foie gras, pumpkins and chanterelles with balsamico of glaciers 75
- Young Grey Partridge supreme glossed with Petite Arvine tangy Chasselas grapes 65
- Female Common Pheasant mushroom consommé, melba with celery chips 60
- Woodcock roasted “en Salmis”, baguette gourmet flambéed with Armagnac 130
- Scottish Grouse glossed with Grive de Féchy, wild berries with pulpy vinegar of the Mill 95
- Pyrenean Wood Pigeon caramelized with spring onions, porcini and chanterelles with “Vin Jaune” 80
- Autumn Teal cooked and orange flavored, spice up fruits chutney and crunchy chips 80
- Black Grouse from the Valais sublimated with Grain Noble (made to order)
- Saddle of Roe Deer roasted with oregano, green pepper light cream and kale 100
- Mouflon from canton du Valais cooked on the bone, “poivrade” strong juice and crispy dauphines 120
- Saddle of Alpine Chamois cooked rosé, reduced sauce as a “coq au vin” the old-fashioned way 110
- Fillet of Red Deer grilled with berries, scarlet-sauce-flavoured with vinegar from Sévery 95
- Saddle of Hare golden at low heat, Marsanne grapes and lime emulsion 95
- Hare à la Royale “Hôtel de Ville” style 100
- Woodcock or Hare pie perfumed with Folle Blanche wine (made to order)
