Franck Giovannini A LA CARTE
Carte N°33 - Summer 2018
CHF
Elegant cylinders of Cherry Tomatoes from northern Vaud refreshed with basil and wine from Lavaux 60
Crab from Brittany flavored with caviar, creamy velouté and crunchy fennel 95
Dublin Bay Prawn cooked with local vegetables vinaigrette enhanced with vino santo 120
Hidden egg yolk with Porcini and Chanterelles mushrooms, wild juice deglazed with petite arvine wine 80
Crispy Frog legs and parchment beans, emulsion with vegetables from the garden 90
Light foam of Bouchot Mussels opened with chasselas wine, tempura flavored with saffron from Jorat 70
Crispy fillets of Red Mullet flavored with caper flower, subtle fish fumet with citrus and « verjus » from Féchy 80
Gilt-head Bream caramelized with zucchini, creamy broth flavored with lemon pearls 90
Turbot from the Atlantic coasts cooked on the bone, French virgin sauce with « picholines » olives and seasonings 100
Steamed medallions of Blue Lobster from Brittany, tempura of summer vegetables with coral 110
Beef from les Pléiades grilled with green pepper, melting potatoes with oregano and sweet pepper 95
Saddle of Lamb from the Hautes-Alpes roasted on the bone, potatoes with whole-grain mustard 110
Sweetbread basted with butter from Penthéréaz, reduced sauce with seasonal mushrooms 85
Duck from Nantes with Chambertin sauce (2 persons) 200
Duckling from Rouens sprinkled with merlot wine and raspberry vinegar from Sévery 100
Golden baked Poultry from Bresse with porcini and chanterelle mushrooms and sweet wine sauce (2 persons) 220
Selection of fine Cheeses 35
Crunchy chocolate shell with Luizet Apricots flavored with bee balm 35
Frozen Peach soup with lime and grilled almond 30
Frozen Religieuse with Raspberry from Vaud with chocolate perfumed with bourbon vanilla 42
Crispy pillow of Seasonal Red Fruits, smooth cream with pistachio slivers 40
Apricot and lime Soufflé (2 persons) 70
