Franck Giovannini A LA CARTE
Carte N°39 - Autumn 2019
CHF
- Light baby Leek Vichyssoise seasoned with old balsamic and spinach shoots 60
- Bites of small Shells from the Britany coasts refreshed with caviar and Dézaley wine120
- Cold-pressed of Duck Foie Gras glossed with Galotta wine, candied figs and peers with vinegar 85
- Elegant vinaigrette of Blue Fish marinated with verjus, cauliflower and black pearls 95
- Italian surprise eggs with Alba white Truffles 130
- Autumn Vegetables ravioli with Piémont white gold 120
- Tasty bubbles of Porcini and Chanterelles with sparkles of celery and mushrooms broth 70
- Scallops paned with tangy grapes from canton de Vaud with lime 75
- Back of Turbot caramelized on a high heat, crispy chips spiced with three lemons 110
- Sea Bream from Charentes roasted with clementine zests and pumpkin flavored with citrus fruits 90
- Small boats John Dory in a casserole dish, condiments like a paella (2 persons) 180
- Medallions of Langoustines coralled with parsley, autumn roots with Marc du Lavaux 110
- Blue Lobster cooked in its shell, tasty reduction sauce with Pinot of Léman lake 120
- Noble piece of grilled Beef from Pléiades, young purple artichoke with green pepper 110
- Lamb from Hautes-Alpes roasted on the bone, brushed with pesto and mustard grains 120
- Crispy Sweetbread with porcini and chanterelles deglazed with Vin de Voile 90
- Bresse Chicken roasted in the old-fashioned way, fine white truffle emulsion (2 persons) 220
- Nantaise Duck with red wine, Frédy Girardet's style (2 persons) 200
- Selection of fine Cheeses 35
- Chocolate curve tile garnished with Apples and caramelized hazelnuts with lime 40
- Cold Clementine soup perfumed with lemon grass and Grande Impériale liquor 30
- Williams Peer frozen « cocoa », refreshing sherbet flavored with liquor from Ticino 35
- Pistachios-Chartreuse Soufflé (2 persons) 60
- Fine tart of Gala Apples with Calvados ice cream (2 persons) 70
