Franck Giovannini A LA CARTE
Carte N°47 - Autumn 2021
CHF
- Delicate press of young Leeks and Parsnips seasoned with Alpine balsamic 60
- Shredded of Brown Crab refreshed with aniseed and selected Oscietra caviar 120
- Elegant scarlet glossy Foie Gras spheres, pears from Valais and quinces cooked like mulled wine 85
- Refreshing nage of Clams and Razorshells with Dézaley, crunchy Jerusalem artichoke and caviar 110
- Egg surprise with Piedmontese White Gold, spinach sprouts and celery 130
- Delicate bites of Vaudois Salsify and spinach, light cream with Alba white truffles 120
- Autumn Porcini and Chanterelles, candied eggplant and spicy spinach oil 85
- Golden Scallops with orange zest and caramelized autumn vegetables 75
- Medallions of Monkfish melba style with caper flower with a tangy lemon and Italian giant reduction 95
- Back of Brill from the Brittany shores paned, flavored nage with Grain Noble 100
- Sole from small boats cooked meunière style, gourmet juice with Balti curry 110
- Low heat steamed Scampi, melting kale and « Marc du Lavaux » strong juice 120
- Blue Lobster cooked on its shell with corral and white truffle 130
- Grilled filet of Beef from Pléiades with shallots and green pepper 100
- Saddle of Lamb from High-Alps with fresh herbs from Orny mustard 120
- Crunchy Calf Sweetbreads with porcini mushrooms and chanterelles 90
- Oven-roasted Bresse Chicken with Piedmontese White Gold 220
- Nantes Duck with red wine « Girardet » (2 persons) 200
- Fresh and ripened Cheeses 35
- Powdered puck of Gala Apple and Clementine, refreshing sherbet with candied zest 35
- Thin tartlet of Valais Williams Pears, coconut ice cream and pistachio oil 40
- Frosted bites of Chocolate pure origin and tangy citrus 40
- Pistachio-Chartreuse Soufflé (2 persons) 60
- Apples tart « Hôtel de Ville » (2 persons) 70
The best of game
- Elegant cold-pressé of Deer with foie gras, tangy young leeks from the Canton 75
- Fillets of Young Grey Partridge powdered, apple chutney slightly flavored with saffron 65
- Pheasant Porcini mushroom and chanterelles consommé, toast of confit legs 60
- Woodcock caramelized “en salmis” 130
- Scottish Grouse glossed with fresh herbs old-fashioned mustard 95
- Autumn Teal laquered with Grive de Féchy, wild berries with fruits vinegar 80
- Pyrenean Wood Pigeon pan-fried with grey shallot and Alba white truffle 90
- Black Grouse from the Valais cooked with Petite Arvine Grain Noble made to order
- Saddle of Alpine Chamois roasted with oregano, strong reduced sauce « poivrade » 110
- Mouflon from Valais served on the bone with four peppers sauce, Agria dauphine and pumpkin 120
- Saddle of Roe Deer oven-baked, juice flambéed with Verdelho 100
- Fillet of Red Deer simply grilled like « un coq au vin » 95
- Saddle of Hare « en cocotte », sweet Marsanne grappes light cream 95
- Hare à la Royale « Hôtel de Ville » style 100
- Woodcock or Hare pie perfumed with Folle Blanche wine made to order
