Franck Giovannini A LA CARTE
Carte N°59 - Spring 2024
CHF
- Cold White Asparagus velouté with spring shoots powdered with egg 90
- Marbled Duck Foie Gras and smoked duck breast, spring onions in a Pinot vinegar 95
- Medallions of Blue Lobster in a local Single Malt Whisky and garden peas 120
- Fera from « Port of Ouchy » marinated in a Dézaley wine, zucchini and caviar 130
- Morels and cauliflower from Noville, light cream flavoured with wild garlic 95
- Peas and Carrots seasoned with Oscietra caviar and garden oil 100
- Gourmet crepes of Green Asparagus from Valais, shavings of Gruyère and cured ham 95
- Frogs fricassée with grey shallot, parsley and seasonal mushrooms 110
- Sole caramelized with basil and accompanied by a tile of lettuce and bacon with pesto sauce 110
- Brill with thyme and paprika, artichoke and olive jus with cured ham 100
- Roasted Red Mullet « melba », fennel and citrus zests 95
- Poached Langoustines with asparagus from Saillon, coral sauce and spicy mousseline 110
- Lobster cooked in the shell with tarragon, carcass broth flambéed with Colombard 120
- Fillet or rack of Veal from the Trois-Lacs with morels and reduction of « Grain Noble » 120
- Beef from the Pléiades grilled fillet with green peppers and wild thyme 100
- Saddle of Lamb from the Hautes-Alpes caramelized in fresh Orny herbs 130
- Veal Sweetbreads with oregano and seasonal mushrooms 90
- Young Pigeon from Bresse in a sautoir, leg ravioli with mustard seed 90
- Bresse Poularde with morels mushrooms, flavored with « vin Jaune from Jura » (2 persons) 240
- Nantaise Duck glazed in red wine « Girardet » (2 persons) 220
- Selection of fine Cheeses 40
- Strawberry and Vanilla sorbet with Sichuan pepper from North Vaud 40
- Refreshing Rhubarb tart and pistachios flavored with lemon balm 45
- Iced Vacherin with Gariguettes and Rhubarb confit in eau-de-vie from the canton 40
- Chocolate crêpes with Red Fruits « Jérôme » style 45
- Strawberry and lime soufflé (2 persons) 60
