Franck Giovannini A LA CARTE
Carte N°49 - Spring 2022
CHF
- Green and white Asparagus vinaigrette, powdered broken egg and spring shoots 80
- Pressed of Duck Foie Gras and rhubarb chutney with Pinot from La Côte 85
- Frayed Brown Crab marinated with wine from Lavaux and Oscietra caviar 120
- Blue Lobster salad with corral, tarragon flavored reduction from Orny 95
- Tasty ravioli of Green Peas and Carrots green juice seasoned with black pearls 95
- Morels and Asparagus from Valais light cream deglazed with “Or Jaune de Satigny” 85
- Frogs fricassee with grey shallot and parsley and seasonal mushrooms 90
- Back of Pollack cooked like a « paella », strong Chasselas nage slightly flavored with saffron 95
- Roasted John Dory with basil and crunchy zucchini (2 persons) 180
- Medallions of Monkfish Melba style flavored with three lemons and basil 90
- Lobster paned in shell, Coraline sauce and spring vegetables 110
- Crispy Royal Scampi with peas from the garden, Folle-Blanche reduced sauce 120
- Fillet Mignon or Rack of local Veal with blond and brown morel mushrooms 120
- Beef from the Pléiades grilled fillet, mustard cream with fresh herbs 100
- Saddle of Lamb from the High Alps browned cook with oregano, strong juice with Cornalin 110
- Caramelized Veal Sweetbread served with wild morels 85
- Young Pigeon golden browned with smoked paprika, melty legs with black garlic from Vaud 85
- Nantaise Duck « Frédy Girardet » (2 persons) 200
- Bresse Poularde with morel mushrooms, flavored with “vin Jaune from Jura” (2 persons) 220
- Selection of fine Cheeses 35
- Frozen soup of red Fruits with Bourbon vanilla and pistachios from Sicily 35
- Iced Millefeuille all Intense Chocolate 40
- Strawberry-Rhubarb with meringue disc, refreshing lemon caviar sherbet and candied zest 40
- Opaline with Piedmont Hazelnuts, citrus flesh with Ticino Limoncello 35
- Strawberry and lime soufflé (2 persons) 60
