Franck Giovannini A LA CARTE
Carte N°46 - Summer 2021
CHF
- Elegant pressed Tomatoes from the North of Vaud, zucchini and avocado with Alpine balsamic 60
- Galantine of Perches from Léman lake with caviar, light cream with Chasselas and melty leeks 95
- Fillets of blue Mackerel marinated with caper flower, lemon and parsley toasts 90
- Britany Lobster vinaigrette with Marc du Lavaux, spicy coral mousseline 100
- Thin tarts of Green Beans from Vinzel, tasty juice with Oscietra Imperial caviar 95
- Crispy Frog legs with shallots, cream of girolles and parsley 90
- Porcini fondant and spinach sprouts, candied eggplants and celery shards 80
- Bouchot Mussels opened with Dézaley wine, artichokes and crunchy young vegetables 75
- Pollock fillet grilled on its skin, green beans from the Canton 95
- Crispy Red mullet, gourmet reduction with three carrots and lime 90
- Caramelized Turbot backbone, delicate nage with basil and citrus fruits 100
- Lobster cook on its shell with coral, cooking juices with Colombard 110
- Elegant crispy Scampi with candied tomatoes, smooth avocado and basil 120
- Saddle of Lamb rubbed with old fashioned mustard, eggplant chips flavored with curry Balti 110
- Tenderloin of Beef from the Prealps grilled barbecue style, sweet-corn and smoked paprika potatoes 100
- Caramelized Calf Sweetbread, slightly acidic mushroom fumet 85
- Young Squab glazed with red fruits, tempura of melting legs 80
- Nantes Duck with red wine Girardet style (2 persons) 200
- Bresse Chicken cooked in casserole with porcini and chanterelles and thyme flowers (2 persons) 220
- Fresh and ripened Cheeses 35
- Peach and pistachio ice cream soup with lemon balm 35
- Frosted Paris-Brest with Blueberries and salted butter caramel (2 persons) 70
- Red Fruit and almond powdered bites, lemon balm meringue tuiles and citrus zest 40
- Mille-Feuille of Apricots from Valais, creamy ice cream flavored with verbena 40
- Apricots and lime soufflé (2 persons) 60
