Carte & Menus
proposed by Franck Giovannini
Carte N°67
Autumn 2025
| CHF | |
|---|---|
| Galantine of Leeks and Potatoes with a tangy balsamic vinegar from the Alps | 80 |
| Glazed marinière of Cockles and Razor clams with Dézaley, crunchy cauliflower with Osciètre caviar | 130 |
| Duck foie gras glazed with « grain noble », candied Williams pear and pistachios with fleur de sel | 90 |
| Oysters refreshed with Champagne with black pearls | 130 |
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| Egg surprise with White Truffles, spinach shoots and Grisons mea | 130 |
| Gourmet crêpes with White Truffles from Alba, crunchy parsnips and shavings of Maréchal | 120 |
| Palets of Porcini and Chanterelles, celery and farmhouse lard with a hint of forest floor | 90 |
| Caramelized Scallops with clementines, endives from Penthéréaz with citrus zest | 80 |
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| Grilled Brill fillet with kale from Noville, gourmet sabayon with old-fashioned mustard seeds | 100 |
| Pollack cooked au naturel, light sea urchin cream and young fennel with aniseed | 95 |
| Pan-fried Sole « meunière » with white wine reduction and fresh herbs | 110 |
| Medallions of Langoustines steamed over low heat, parsnips marinated in parsley oil | 120 |
| Roasted Blue Lobster served in the shell with shallots and white truffles from Alba | 140 |
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| Piece of Beef from the Pléiades grilled with green pepper, vegetables with Sévery seed | 110 |
| Saddle of Lamb of the High Alps rubbed with smoked paprika, BBQ style | 120 |
| Veal Sweetbreads cooked in salted butter, light cream with autumn mushrooms | 90 |
| Bresse Chicken cooked in a stew with white truffles (2 persons) | 240 |
| Nantais Duck in red wine « Frédy Girardet » (2 persons) | 220 |
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| Selection of fine Cheeses | 40 |
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| Fondant of Pears from Crissier flavoured with vanilla, crunchy pistachios with Gin from the Valley | 45 |
| Frozen Apple palet from Blondel orchards with citrus fruits and coconut | 40 |
| Intense Dark Chocolate sorbet with tangy clementines and caramelized almonds | 45 |
| Flambeed crepes « Jérôme » with Corsican citrus fruits | 45 |
| Pistachio-Chartreuse soufflé (2 persons) | 60 |
| Apples Gala tart and Calvados (2 persons) | 70 |
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
