Franck Giovannini A LA CARTE
Carte N°64 - Spring 2025
CHF
- White Asparagus mimosa and poached quail eggs 90
- Marble of Foie gras glazed with Muscat grapes, tangy Granny apple chutney 95
- Perch from Leman Lake marinated in Balti curry, zucchini with Chasselas from La Côte 85
- Spider crab cooked with Champagne and Oscietra caviar 130
- Morels and chards from Noville, reduction with Petite Arvine « Grain Noble » 95
- « Peas and Carrot » seasoned with caviar, vegetable juice and oil 110
- Buckwheat galettes with Asparagus from Valais, broth and Gruyère shavings 95
- Frogs fricassée with grey shallot, parsley and seasonal mushrooms 110
- Fillet of Monkfish grilled with green pepper, crispy tuiles and spinach shoots 95
- John Dory flambéed with lemon seeds, caramelized fennel and zesty reduction 100
- Sole meunière, white wine sauce slightly seasoned with mustard 110
- Medallions of Langoustines, coral emulsion and cauliflower-leek condiment 120
- Lobster roasted in its shell with asparagus from the Rhône valley and tarragon 130
- Fillet mignon or Veal rib cooked with morel mushrooms and seasonal vegetables 120
- Piece of Beef from the Pléiades grilled « Café de Paris » 110
- Saddle of Lamb from the Hautes-Alpes caramelized in fresh Orny herbs 120
- Veal sweetbreads caramelized with undergrowth flavors 90
- Veal shank confit with spring mushrooms (2 persons) 200
- Pigeon with basil, melting legs with pesto and old-fashioned mustard 95
- 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
- Frozen bites of Rhubarb from the Léman lake and chocolate-coconut 40
- Crêpes flambéed « Jérôme » with Gariguettes, flavored with Jorat saffron 45
- Intense chocolate sorbet with red berries 50
- Refreshing Strawberry Pavlova with Lemon Balm 45
- Strawberry and lime soufflé (2 persons) 60
