Carte & Menus
proposed by Franck Giovannini
Carte N°65
Summer 2025
| CHF | |
|---|---|
| Tomato tart from « la Plaine de l’Orbe » seasonned with somked féra and mozzarella | 80 |
| Blue Lobster vinaigrette and avocado with coral, crunchy lettuce et cauliflower | 120 |
| Spider crab cooked with Champagne and Oscietra caviar | 130 |
| Mackerel fillet marinated in white wine and fennel with citrus zest | 90 |
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| Green bean « Biscotte » soup with marinated sturgeon, gourmet tuile with Osciètre caviar | 120 |
| Chanterelles with Pata Negra from Vaumarcus, eggplant confit and Tête de Moine | 100 |
| Egg with summer Mushrooms and spinach shoots, green juice and Grisons dried meat | 90 |
| Marinière of Bouchot Mussels with Calamin, Bremblens zucchinis with pesto and basil | 90 |
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| Fillet of Red Mullet cooked “Paëlla style”, tangy Dézaley reduction with local saffron | 95 |
| Cod fillet steamed “au naturel”, cauliflower fondant with caviar and parsley oil | 95 |
| Sole meunière, sabayon like a Béarnaise sauce | 110 |
| Poached Langoustines with tomato « Coeur de boeuf », reduction and avocado-cucumber condiment | 120 |
| Roast blue Lobster in shell with purple artichokes | 120 |
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| Piece of Beef from Léman lake with smoked paprika, gourmet tartlet with eggplant and sweet pepper | 110 |
| Grilled Lamb with Picholine olives, crispy shoulder with old-fashioned mustard | 120 |
| Veal sweetbreads caramelized with grey shallots, porcini mushrooms and chanterelles | 90 |
| Young Chicken from Jussy glazed with green pepper and melting shredded thighs | 95 |
| Bresse Poularde « en cocotte » with mushrooms of the moment (2 persons) | 240 |
| Duck Nantais with red wine « Frédy Girardet » (2 persons) | 240 |
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| Selection of fine Cheeses | 40 |
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| Apricots from Crissier and Figs from Provence with Piedmont hazelnuts | 45 |
| Peach iced Parfait with verbena and caramelized almonds | 40 |
| Intense chocolate mille-feuille with Red fruits from Gollion | 45 |
| Crepes flambéed with Mara Strawberry « Jérôme » style | 45 |
| Apricot tart with eau-de-vie sorbet (2 persons) | 70 |
| Apricot from Valais soufflé (2 persons) | 60 |
Menu changes
2025
Spring menu
Thursday, March 20 - Evening
Summer menu - (1st part)
Thursday May 29 - Evening
Summer menu - (2nd part)
Thursday, July 17 - Evening
Autumn menu
Thursday, September 25 - Evening
Winter menu
Friday, December 5 - Noon
Special menus
2025
Swiss menu
Saturday, July 26 - Lunch and dinner
Game Menus
Thursday, October 23 - Mountain game
Thursday, November 6 - Game birds
Thursday, November 20 - Plains game
Seafood
Tuesday, December 2 - Lunch and dinner
Wednesday, December 3 - Lunch and dinner
Thursday, December 4 - Lunch and dinner
Christmas menu
Friday December 19 to Tuesday December 23 - Lunch
