Franck Giovannini A LA CARTE
Carte N°62 - Fall 2024
CHF
- Elegant Leek and cauliflower pressée with Sévery mustard 80
- Refreshing nage Cockles and Sea Urchin broth with Chasselas, Jerusalem artichokes and caviar Oscietra 120
- Duck foie gras and gourmet salsify, glacier balsamic reduction 90
- Oysters refreshed with sparkling Féchy wine with black pearls 130
- Surprise eggs with White Alba Truffles, melted chard ribs and country bacon 130
- Upside-down tart of kale and cured meat from la Gruyère with Piedmont white truffles 120
- Gourmet crêpes with Wild autumn mushrooms, light cream deglazed with Petite Arvine 95
- Grilled Scallops with whole grain mustard, Vullierens pumpkin and young spinach 80
- Back of Turbot slowly cooked in a parsley oil, crunchy salsifies in Dézaley Grand Cru wine 100
- Fillet of John-Dory slightly steamed, with carrot tops and Corsican clementines 95
- Caramelized Sole « meunière » with capers and lemon 110
- Pan-fried Blue Lobster served in the shell with shallots and white Alba truffles 130
- Langoustines rubbed with coral, autumn roots« Coraline » and caviar selection 120
- Piece of Beef from the Pléiades grilled with thyme flower bearnaise sauce style 110
- Saddle of Lamb of the High Alps rubbed with wild oregano and Balti curry 120
- Veal Sweetbreads with bolet and chanterelle mushrooms 90
- Bresse Chicken cooked in casserole with Piedmont white truffles (2 persons) 240
- Nantais Duck in red wine « Frédy Girardet » (2 persons) 220
- Selection of fine Cheeses 40
- Refreshing sorbet of Crissier Apples flavoured with Rhum des Alpes and coconut 45
- Chocolate tuiles with Blondel’s Pear, sorbet enhanced with « liqueur des moines » 45
- « Mont-Blanc » style frosted palet with meringue and chestnut slivers 40
- Flambéed crepes « Jérôme » with Clementines 45
- Pistachio-Chartreuse soufflé (2 persons) 60
- Apples tart « Hôtel de Ville » (2 persons) 70
