Franck Giovannini A LA CARTE
Carte N°54 - Spring 2023
CHF
- Green and white Asparagus vinaigrette, powdered broken egg 80
- Duck Foie Gras sphere with Amigne Trois Abeilles, Granny apple chutney with vinegar from Sévery 85
- Cold nage of Fera from « du port d’Ouchy » with cépage d’or wine, crunchy chard ribs with Imperial 120
- Blue Lobster carpaccio, refreshed with citrus zests and coral 100
- Fines crepes of Peas and féra from Léman, vegetable nage seasoned with Oscietra caviar 95
- Gourmet Morel and white asparagus from Valais, deglazed with Petite Arvine grain noble 90
- Tartlet of White Asparagus from Valais, farmhouse bacon and shavings of old Maréchal 90
- Frogs fricassee with grey shallot, parsley and seasonal mushrooms 95
- Frayed of Brown Crab with basil, zucchini from Bremblens with spicy pesto 85
- Fillet of John dory steamed with Dézaley from La Côte and lemon pearls 95
- Medallions of Monkfish marinated with saffron from Jorat, light reduction « like a fish soup » 90
- Caramelized Sole « meunière », strong juice with caper flowers 100
- Blue lobster cooked with garden peas, sauce flambéed with Marc du Lavaux 110
- Roasted Royal Scampi with purple artichokes and coraline reduction with tarragon 120
- Fillet Mignon or Rack of local Veal with blond and brown morel mushrooms 120
- Beef from the Pléiades just grilled with green pepper and wild thyme flower 110
- Saddle of Lamb from the High Alps caramelized with fresh herbs from Orny 130
- Caramelized Veal Sweetbread served with wild morels 90
- Young Pigeon with red wine mustard, crispy legs and farmhouse bacon 85
- Bresse Poularde with morel mushrooms, flavored with “vin Jaune from Jura” (2 persons) 220
- Selection of fine Cheeses 40
- Gariguette Strawberry meringue, flavored with Bourbon vanilla and citrus zests 40
- Frosted tartlet of Rhubarb from Noville, caramelized pistachios with lemon balm 35
- Pure Origin Chocolate frosted cone, hazelnuts from the Piedmont with citrus 40
- Like a refreshing Paris-Brest with Red fruits and lemon balm 45
- Strawberry and lime soufflé (2 persons) 60
