Carte & Menus
proposed by Franck Giovannini
Carte N°69
Spring 2026
| CHF | |
|---|---|
| Asparagus vinaigrette with egg powder and shavings of Gruyère | 90 |
| Duck Foie Gras flavored with saffron from the canton, tangy rhubarb chutney with Sévery vinegar | 95 |
| Cold marinière of Féra du Léman marinated in La Côte wine, crunchy fennel flavored with lemon balm | 90 |
| Brown crab cooked with Champagne and Oscietra caviar | 130 |
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| Tart of Morel mushroom and leeks marinated in wine from Satigny, tempura and spinach shoots | 95 |
| Gourmet cone of « Peas and Carrot », juice and Imperial Oscietra caviar | 110 |
| Crispy Green Asparagus, gourmet waffle and shards of crispy farmed pork belly | 90 |
| Frogs fricassée with grey shallot, parsley and seasonal mushrooms | 110 |
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| Caramelized Sole meunière, zucchini tartlet with olives and thyme flowers | 110 |
| Grilled Mackerel fillet with green asparagus from Saillon, Dézaley reduction and mustard seeds | 95 |
| Fillet of Brill steamed with purple artichokes flavored with basil | 100 |
| Poached Langoustine with fresh herbs from Orny, chard ribs and coral béarnaise sauce | 120 |
| Lobster roasted in its shell with asparagus from the Rhône valley and tarragon | 130 |
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| Fillet mignon or Veal rib cooked with morel mushrooms and seasonal vegetables | 120 |
| Grilled Beef « Balsiger » with pepper, mustard seeds and parsley | 110 |
| Veal sweetbreads caramelized with undergrowth flavors | 200 |
| Veal shank confit with spring mushrooms (2 persons) | 95 |
| Pigeon from Bresse with Balti curry, chicken thigh ravioli with caramelized cauliflower | 120 |
| Chicken from the Geneva region with yellow wine and morels | 120 |
| Nantaise Duck glazed in red wine « Girardet » (2 persons) | 220 |
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| Selection of fine Cheeses | 45 |
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| Frozen Rhubarb from Noville palet, refreshed with citrus zest and Amaretto | 40 |
| Crunchy chocolate tile with Gariguette Strawberry and verbena infusion | 45 |
| Like a frozen Lemon tart with shards of meringue | 40 |
| Crispy Nougatine flavored with vanilla and grapefruit | 45 |
| Crêpes flambéed « Jérôme » with Red fruits, flavored with Jorat saffron | 50 |
| Strawberry and lime soufflé (2 persons) | 60 |
Menu changes
2026
Spring menu
Thursday, March 19 – Evening
Summer menu - (1st part)
Thursday, May 21 – Evening
Summer menu - (2nd part)
Thursday, July 16 – Evening
Autumn menu
Thursday, September 24 – Evening
Winter menu
Thursday, December 17 – Evening
Special menus
2026
Swiss menu
Saturday, July 25 – Lunch and Dinner
Game Menus
Thursday, October 15 – Mountain Game
Thursday, November 5 – Game Birds
Thursday, November 19 – Plains Game
Seafood
Tuesday, December 1 – Lunch and Dinner
Wednesday, December 2 – Lunch and Dinner
Thursday, December 3 – Lunch and Dinner
Christmas menu
Monday, December 21 & Tuesday, December 22 – Lunch and Dinner
Wednesday, December 23 – Lunch
