Carte & Menus
proposed by Franck Giovannini
Carte N°68
Winter 2026
| CHF | |
|---|---|
| Winter vegetable galantine with a hint of Dézaley wine and basil | 80 |
| Shredded Sea Spider marinated in tarragon, crispy leeks with coral and Marc d'Epesses reduction | 90 |
| Marennes Oléron Oysters glazed with Champagne and Oscietra caviar | 130 |
| Glossy Duck Foie Gras with Grive de Féchy, Blondel apples candied in fruit vinegar | 90 |
| Spinach salad and poached egg with Black Truffles | 60 |
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| Scallop soup moistens with Chasselas , prawns with parsnips and oscietra caviar | 130 |
| Gourmet tartlet with Cardoons from Crissier and black diamonds from Provence | 120 |
| Farm-raised Pork ravioli with truffles and salsify, tasty juice « à la périgourdine » and smoked bacon | 110 |
| Cabbage Sausage bubble like a « papet vaudois » delicately truffled « my way » | 90 |
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| John Dory steamed with green pepper, cauliflower shavings and salted duck breast from northern Vaud | 95 |
| Atlantic coasts Turbot steak cooked « grenobloise » with caper blossoms and lemon | 100 |
| Caramelized line-caught Bass with purple artichokes barigoule | 110 |
| Langoustine and small squid sautéed with saffron crispy leek | 120 |
| Brittany Lobster roasted on its shell with black truffle and coral | 140 |
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| Milk-fed Lamb from Bruson larded with winter salsify, shoulder atriaux and red wine sabayon | 120 |
| Grilled Beef tenderloin from Les Pléiades with a « coq au vin » reduction | 110 |
| Veal Sweetbreads with truffle Périgueux style | 95 |
| Pigs Trotters glazed with Porto and Madeira wine « Hôtel de Ville » | 95 |
| Jussy Chicken with fresh herbs and mustard seeds, tender thighs with sweet onions | 90 |
| Young Pullet cooked in a cocotte with black truffles | 130 |
| Nantaise Duck glazed in red wine « Girardet » (2 persons) | 220 |
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| Selection of fine Cheeses | 40 |
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| Refreshing duo of Gala Apples and passion fruit with coconut chips | 40 |
| Glossy Blood Orange leaves with almonds and chocolate pure origin | 45 |
| Vanilla frosted Mont -Blanc and Pears de Crissier | 40 |
| Crepes flambéed « Jérôme » style, with Clementines and citrus zests | 45 |
| Caramelized Apple tart with Calvados (2 persons) | 70 |
| Mandarine-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
