Franck Giovannini A LA CARTE
Carte N°43 - Summer 2020
CHF
- Marble of Rose de Berne Tomatoes, seasoned with Royal Herb and Cuarnens mozzarella 60
- Cold marinière of Féra from the Léman moisten with Chasselas, caviar pearls and crunchy fennel 100
- Blue Fish vinaigrette with garden green peas, light lemon flavored foam 90
- Medallions of Lobster marinated in coral, spicy guacamole and tangy shoots 110
- Elegant Porcini and eggplant ravioles seasoned with Gruyère ham and Marechal shavings 80
- Frog fricassee with Italian Giant, gourmet juice with Petite Arvine and chanterelles 95
- Bouchot Mussels opened with wine form La Côte, tempura and carrots with Jorat saffron 70
- Parchemin «Biscotte» Beans cooked with Oscietra caviar, crispy tiles and vegetal velouté 90
- Pan-fried "Melba" Red Mullet with a vigorous Dézaley wine sauce and Noville spinaches 95
- Back of small boats Hake fish steamed, tomato broth flavored and artichokes Barigoule 90
- Elegant caramelized Sole with citrus fruit flesh, delicate juice with caper flower and pepper berries 100
- Leman Lake Perch fillets, Franck style 80
- Lobster from Brittany slighly steamed on its shell, flambéed reduction with Pure Malt from Féchy 110
- Beautiful Scampi roasted with basil, cauliflower shavings and coraline sauce with pesto 120
- Saddle of High Alps Lamb rubbed with "Crimean Black" mustard and thyme swirls 110
- Medallions of Beef from Vaud grilled barbecue style, melting frayed and smoked Agria chips 100
- Crispy Three-Lakes Veal sweetbread cooked with porcini and chanterelles mushrooms 85
- Duckling from Rouen glossed with Cornalin wine, carefully tarted figs chutney 100
- Duck from Nantes « Frédy Girardet » (2 persons) 200
- Chicken from Bresse golden-roasted in cocotte, deglazed summer mushrooms with Grains Nobles wine (2 persons) 220
- Selection of fine Cheeses 35
- Cherries and pistachios « Catalane » as a clafoutis, intense sorbet flavoured with Kirsch 40
- Refreshing dust shell of Apricots from the Valais with lime and Abricotine liquor from Saxon 35
- White and Yellow Peaches frozen soup, verbena crumble chunks 35
- Caramelized Fig Tart with Calvados ice cream (2 persons) 80
- Apricot and lime Soufflé (2 persons) 70
