Carte & Menus
proposed by Franck Giovannini
Carte N°70
Estivale 2026
| CHF | |
|---|---|
| Tomato from the north of Vaud and country ham with herbs, grilled bacon in seed oil | 90 |
| Rillette of Perch from Geneva Lake marinated in basil, shards of cauliflower with pesto | 95 |
| Fillets of Mackerel marinated in Dézaley, purple artichokes and Rose de Berne tomato juice | 90 |
| Green Peas and Lake Fish with Caviar | 130 |
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| Frogs fricassee with chanterelles and parsley, crispy tuile and candied eggplant | 110 |
| Crepes of Chanterelles with duck breast, mushroom sabayon and tender zucchini | 90 |
| Bites of Green beans from Vinzel seasoned with Oscietra caviar and smoked féra | 120 |
| Brown Crab lightly aniseed, crisp fennel with Chasselas de Lavaux | 95 |
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| Glazed Red mullet with paprika, zucchini ravioli and anchovy cream | 100 |
| Medallions of Monkfish with basil, « Biscotte » beans seasoned with pesto | 95 |
| Sole meunière, white wine sauce with lemon and parsley | 110 |
| Carabineros steamed with Imperial caviar, leek and cauliflower fricassee with Féchy Single Malt | 120 |
| Roasted whole Breton Lobster in shell, served with seasonal vegetables in a Balti curry | 130 |
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| Grilled Beef from Les Pléiades, « Café de Paris » style, served with eggplant and parsley dauphines | 110 |
| Lamb with peas, pojarski gourmet with old mustard seeds | 120 |
| Crispy Calf Sweetbreads with grey shallot and sour chanterelle cream | 95 |
| Veal fillet from the Three Lakes region with pepper and fresh herbs | 100 |
| Young Chicken from Jussy with chanterelle mushrooms and thyme blossoms | 95 |
| Nantaise Duck glazed in red wine « Girardet » (2 persons) | 230 |
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| Selection of fine Cheeses | 45 |
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| Black Forest Cake with « Blondel » Cherries, morello cherries with Pure Origine chocolate | 45 |
| Iced Red berries and tangy almond slivers with citrus pearls | 40 |
| Like a frozen Lemon meringue tart and Limoncello sorbet | 45 |
| Crepes flambéed with Cléry strawberries and caramelized pistachios « Jérôme » style | 50 |
| Raspberry 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
