Franck Giovannini A LA CARTE
Carte N°31 - Spring 2018
CHF
Green Asparagus from the Valais « Mimosa » served with spring vegetables 65
Powdered balls of Duck Foie Gras, served with a fruit chutney and honey from my hives 70
Cold Pea and Young Bean consommé seasoned with caviar 80
Carpaccio of Blue Lobster marinated in citrus fruits and served with seasonal crispy vegetables 110
A bubble of Wild Morel Mushrooms deglazed with a sweet white wine from the Valais and served with cauliflower and Romanesco florets 80
Pan-fried Frogs Legs with shallots served with wild morel mushrooms and vintage Madeira wine jus 90
White Asparagus from the Valais in a light cream sauce 75
Shellfish bathed in a caviar and champagne jus 110
Wild Turbot cooked on the bone, served with a citrus fruits tempura 95
Medallions of Atlantic Monkfish roasted in spices and served with a caper flower jus 85
Caramelized whole John Dory from Brittany served with a “fish soup” (2 pers) 180
Fricassee of Dublin Bay Prawn medallions and served with a guacamole 120
Artic Char from the lake cooked in a Dézaley wine Price subject to arrival
Veal chop or fillet from the 3 lakes served pink with white and brown wild morel mushrooms 120
Grilled choice cut of Lavaux Beef with green peppercorns, courgettes and basil 100
Crispy Veal Sweetbreads, served with creamed potatoes and wild morel mushrooms 85
Roast saddle of Sisteron Lamb with mustard and oregano 110
Nantaise Duck served with a Chambertin sauce (2 pers) 200
Roast Rouen Duckling served with wild berries and a spicy wine jus 95
Roast Bresse Chicken served with an asparagus and wild mushroom casserole and vin jaune sauce (2 pers) 220
Selection of Fine Cheese 35
Refreshing Strawberry soup perfumed with lemon balm 30
Chocolate spheres with Raspberries, and hazelnuts from Piedmont 40
Frozen Exotic mille-feuille, with pineapple and rum (2 pers) 80
Gariguette Strawberries with thin meringue leaves and flavoured with orange and lemon balm 35
Strawberry and Lime Soufflé (2 pers) 70
