Franck Giovannini A LA CARTE
Carte N°57 - Autumn 2023
CHF
- Galantine of Leek with Alpine balsamic vinegar and young autumn salad 70
- Glazed marinière of Clams and Razor shells with mountain lovage and Osciètre caviar 120
- Foie gras glazed in Galotta, red cabbage and Boskoop apple chutney 85
- Marennes Oléron Oysters glazed with Champagne and caviar 130
- Egg surprise with White Truffle from Alba, young spinach and slivers of Valais cured meat 130
- Delicate Royal of Piedmont White Truffles, gourmet bricelet with aged Simmental 120
- Porcini and Chanterelles ravioli with parsley, Amigne from Vétroz juice 80
- Caramelized Scallops with Dézaley Grand Cru, inflorescences marinated with parsley oil 75
- Sole fillet delicately steamed with Chasselas grapes, light reduction and tangy chutney 100
- Steamed Pollack «dressed in green», crispy chard seasoned with Balti curry 95
- Caramelized Turbot on the bone, fennel with three lemons 110
- Langoustines cooked in coraline with pumpkin and smoked paprika 120
- Lobster roasted in shell with grey shallots and and white Alba truffles 130
- Beef from the Pléiades just grilled with Picholine olives and thyme 110
- Rack of Lamb from the Hautes-Alpes with whole grain mustard from Sévery 120
- Veal Sweetbread cooked with autumn mushrooms 90
- Bresse Chicken cooked in casserole with Piedmontese White Gold (2 persons) 240
- Nantes Duck « Frèdy Girardet » (2 persons) 220
- Selection of fine Cheeses 40
- Fine « dentelle » of candied Gala apples, Calvados and caramel frosted cream 45
- Valais Williams pear glazed with Jorat pistils, refreshing eau-de-vie sorbet 45
- Gourmet palet of chocolate Clementines black forest style 40
- Pistachio-Chartreuse Soufflé (2 persons) 60
- Apples tart « Hôtel de Ville » (2 persons) 70
