Franck Giovannini A LA CARTE
Carte N°58 - Winter 2024
CHF
- Pressed of Leeks and Potatoes seasoned with balsamic from the Alps 70
- Marennes Oléron Oysters glazed with Champagne and Oscietra caviar 130
- Scallops with caviar and cauliflower flavoured with Petite Arvine oil 110
- Foie gras with peppers from North Vaud and Williams pears confits in red wine 85
- Spinach salad and poached egg with Black Truffles 160
- Caramelized Scallops with parsley and mustard seeds 80
- Cardoons from Crissier flavored with black diamond from Provence and Madeira wine 120
- «Croque-Monsieur» of celery and leeks, reduction of Black Truffles and bacon 110
- Fillet of Turbot with endive from Penthéréaz and a white wine cream sauce 110
- John Dory with butternut and kale, Dézaley wine and saffron sauce 95
- Sole cooked meunière with Balti curry 100
- Langoustine with sweet anions and coraline-style cured ham 120
- Brittany Lobster cooked in the shell served with a corralled sauce and black truffles 140
- Rack of Suckling Lamb with red wine mustard, ravioles of shoulder confit 120
- Beef from the Pléiades grilled fillet with green peppers and Sichuan from Chavornay 110
- Veal Sweetbreads with truffle Périgueux 95
- Pigs Trotters glazed with Porto and Madeira wine « Hôtel de Ville» 95
- Chicken from the Léman lake with tarragon « béarnaise», gnocchi with herbs and melting legs 90
- Bressane Miéral Chicken truffled in a casserole (2 persons) 240
- Nantaise Duck glazed in red wine « Girardet» (2 persons) 200
- Selection of fine Cheeses 40
- Pure origin chocolate with Blood Oranges and coconut 40
- Chocolate tuiles with Mango-Passionfruit served with a refreshing citrus fruit sorbet 45
- lced Pear millefeuille with pistachio shavings and Williamine 45
- Caramelized Apple tart with Calvados (2 persans) 70
- Mandarine-Lime soufflé (2 persans) 60