Franck Giovannini A LA CARTE
Carte N°37 - Summer 2019
CHF
- Bright velouté of Rose de Berne Tomato, seasoned with basil and crunchy vegetables 60
- Vinaigrette of Blue Fish marinated with Chasselas, mousse of peas and fava 75
- Lobster medallions cooked escabèche style, young spinach with vinegar from Sévery 110
- Bites of Carbs topped with caviar, sour marinière with wine from la Côte 100
- Tasty bubble of Chanterelle and Aubergine, light cream with Petite Arvine from Valais 80
- Sautéed Frog legs with the first chanterelles, green beans from Vinzel and crunchy tempura 95
- Elegant cylinder of Parchemin Green Beans from Vaud, yolk powder and caviar from Martigues 70
- Fillet of crispy Red Mullet with basil, strong and tasty sauce with pesto and tomato 90
- Back of Pollock simply cooked, bouillon slightly flavored with saffron and parsley 85
- Sole of the Atlantic coasts cooked « meunière way » with citrus fruits and caper flower 110
- Lobster from Brittany steamed on its shell, strong fish fumet perfumed with Folle Blanche and tarragon 110
- Crispy Langoustines with peas of the garden, corn chips and coral sauce 120
- Piece of Local Beef, grilled with wild pepper and aubergine caviar 100
- Saddle of Lamb from the Hautes-Alpes with Syrah mustard, fine tart of artichoke with oregano 110
- Sweetbread browned to gold with shallot, melty potatoes with summer mushroom 85
- Young Chicken from Jussy, bites of crispy legs 95
- Duck from Nantes cooked rosé with Cornalin (2 persons) 200
- Duckling from Rouens glossed with red fruits and tangy with vinegar from Severy 100
- Poularde from Bresse with chanterelles, potatoes and caramelized onions (2 persons) 220
- Selection of fine Cheese 35
- Crunchy « Opaline » of iced Bigarreau Cherry and shiny sour cherry-pistachio coulis 40
- Drops of chocolate Pure Origin and Swiss Raspberry with melissa 45
- Cold soup of Strawberry and Wild Berry, smooth cream and coconut powder 35
- Mille-feuilles with frosted heart flavored with Lemon Malaga and roasted almonds 45
- Raspberry and lime soufflé (2 persons) 70
