Franck Giovannini A LA CARTE
Carte N°34 - Autumn 2018
CHF
- Vegetables vinaigrette from canton de Vaud, leek and crunchy season shoots 60
- Light foam of Shellfish with chasselas wine sauce and Ossetra caviar 120
- Duck Foie Gras powdered with petite arvine, confit of apples and fruit vinegar grapes 85
- Cold served Scampi medallions, coral reduction flambée with « fine des Grisons » wine 110
- Italian surprise eggs with white Alba Truffles « PR » 130
- Vegetables bites with yolk flakes, tasty emulsion with White gold from Piémont 120
- Tasty cylinder of Porcini and Chanterelles with celery flavored with « vin de paille » 70
- Panned Scallops shell with endives from canton de Vaud, strong citrus and dézaley wine juice 75
- Caramelized Sole from the Atlantic coasts, cooking juices with pesto and basil 90
- Steamed Brill, shellfish cooked with « grand cru de la Côte » wine 95
- Seabass from Britany panned with crunchy young fennel and lemon pearls 100
- Blue Lobster cooked on its shell, truffle tempura and « cardinal sauce » 130
- Local Beef tenderloin just grilled, candied red berries with vinegar 110
- Saddle of Lamb from the Alps with fresh herbs mustard, zucchini cooked with olives 120
- Crispy Sweetbread with porcini and chanterelles, twisted Agria potatoes golden baked with half-salt butter 90
- Bresse Chicken roasted in the old-fashioned way, deglazed juice and white truffle light cream (2 persons) 220
- Nantaise Duck with red wine the Frédy Girardet’s style (2 persons) 200
- Selection of fine Cheeses 35
- « Pur Origin » Chocolate spheres, smooth ice cream with salted butter caramel chips 40
- « Catalane » cream flavored with Citrus from Sicilia, meringue with sour coulis 35
- Williams Peer from the Valais « Bourdaloue » tart, frosted sorbet and caramelized almonds 30
- Boskoop Apples thin tart « Hôtel de Ville » style, calvados icecream (2 persons) 70
- Pistachios and Chartreuse soufflé (2 persons) 60
Game menu
CHF
- « Galantine » of Deer with foie gras, leeks vinaigrette lightly truffled 75
- Supreme of Willow Ptarmigan, glossed with grain noble wine and fruits vino santo chutney 60
- Young Grey Partridge consommé with porcini and chanterelles, crunchy celery stalks 60
- Stewpan roasted Woodcock, tasty giblets toast « en salmis » 120
- Scottish Grouse glossed with « ancelotta » wine and acidulated wild berries 90
- Autumn Teal with endives from canton de Vaud, strong juice with citrus and ginger 80
- Pyrenean Wood Pigeon golden-baked with shallots, light cream with white truffle from Alba 80
- Black Grouse from the Valais in a « grain noble » wine sauce (made to order)
- Roasted saddle of Roe Deer, green pepper sauce flavored with « fine des Grisons » sauce 90
- Mouflon from canton du Valais cooked on the bone, flambée cognac sauce 110
- Fillet of Red Deer cooked with red fruits lightly acidulated 90
- Back of Alpine Chamois cooked rosé, tasty peppery sauce 100
- Saddle of Hare caramelized at low heat, amigne wine sauce 95
- Hare à la Royale « Hôtel de Ville » style 110
- Woodcock or Hare pie with black diamonds from Provence (made to order)
