Franck Giovannini A LA CARTE
Carte N°51 - Summer 2022
CHF
- Galantine of Zucchini and Tomatoes « Cœur de Bœuf » flavored with basil and avocado 70
- Mackerel vinaigrette with Chasselas from la Côte, crunchy fennel with lemon 90
- Frayed of Spider crab seasoned with caviar 120
- Blue Lobster carpaccio with coral and tomato “noires de Crimée” 110
- Crepe of Summer Mushroom shaving Swiss bacon, gourmet emulsion with Pinot Gris 80
- Vegetable Bean ravioli with oscietra caviar, green juice flavoured with savory 95
- Bouchot Mussels and zucchini, marinière with Chasselas and basilic 75
- Parsley crispy Frog legs, undergrowth flavoured tempura 95
- Fillet of Red Mullet crisp with olives, candied eggplant and whole grain mustard 90
- Back of Brill roasted on the bone, cucumber shavings and heavy reduction with tomatoes 100
- Sole fillet caramelized meunière with saffron of Alexandre 110
- Langoustines with corral, green beans from Vinzel and carcass oil tuiles 120
- Lobster paned with grey shallots, cream « coraline » with tarragon 120
- Saddle of Lamb from Grisons rubbed with fresh herbs, dauphine potatoes pesto flavored 110
- Beef from the canton just grilled with thyme flower, young artichokes cooked Barigoule 100
- Roasted Veal Sweetbread with porcini and chanterelles, gourmet bricelet with condiments 90
- Fillet medallions of Veal from the Three-Lakes glossed with green pepper sauce 110
- Chicken from Jussy, gourmet "barbecue" juice with smoked paprika 90
- Selection of fine Cheeses 40
- White Peaches meringue flavoured with candied cherry pulp and citrus peel 40
- Cold soup of black Figs and crumble 45
- Frosted bites of Red Fruits and pistachios from Sicily 35
- Fine tart with Apricots and caramelized almonds 40
- Apricot from Valais and lime soufflé (2 persons) 60
