Carte & Menus
proposed by Franck Giovannini
Carte N°71
Summer 2026
| CHF | |
|---|---|
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| Tartlet of Tomato from Northern Vaud, mozzarella and grilled sardines in seed oil | 85 |
| Medallions of Langoustines with Oscietra caviar, crunchy carrots and spinach shoots with coral | 130 |
| Spider crab cooked with Champagne and Oscietra caviar | 140 |
| Fera from Lake of Geneva with Dézaley, barigoule sauce of purple artichokes | 95 |
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| Vinzel beans with pork from Lussery-Villars, green juice and smoked bacon | 90 |
| Chanterelle and Porcini mushroom ravioli, smoked duck breast, parsley reduction and young leeks | 95 |
| Cornet with Summer mushrooms and crispy frog fricassee | 110 |
| Bouchot Mussels in Calamin sauce, avocado and zucchini mousse with Balti curry | 90 |
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| Pan-fried Red mullet fillet « Café de Paris » style, eggplant ravioli and parsley | 95 |
| John Dory fillet with tomatoes, zucchini blossoms and light cream «à la Provençale» | 110 |
| Roasted Sole « à la meunière », white wine sauce with lemon and parsley | 120 |
| Blue lobster with basil and spinach, coraline sauce with spicy pesto | 130 |
| Poached Langoustines with vegetables from Bremblens and a coral emulsion | 120 |
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| Piece of Beef from Geneva Lake with basil, tartlet and seeds mustard | 110 |
| Saddle of Lamb from the Alpes with green pepper, béarnaise style, sabayon and eggplant caviar | 120 |
| Crispy Veal sweetbreads with gray shallots, chanterelle cream sauce | 95 |
| Veal from the Three Lakes Region with pepper and fresh herbs | 100 |
| Chicken from Jussy with chanterelle mushrooms and thyme blossoms | 95 |
| Duck Nantais with red wine « Frédy Girardet » (2 persons) | 230 |
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| Selection of fine Cheeses | 40 |
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| Refreshing « Peach Melba », Bourbon vanilla and red berries from Gollion | 45 |
| Sorbet of Apricot with matcha tea, caramelized almonds and Saillon eau-de-vie | 40 |
| Iced Pure Chocolate dome with tangy figs | 45 |
| Fine Apricot tart with citrus zest (2 persons) | 70 |
| Crepes flambéed with Mara Strawberry « Jérôme » style | 45 |
| Apricot from Valais 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
