Restaurant

THE EXPERTISE OF ENTHUSIASTS

Le Restaurant

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This is a famous restaurant among discerning palates, which would not be the case without Alexia Chenevard’s attentive service. Alongside Martial Chauvelière, she welcomes her guests with the utmost professionalism.
She’s attentive and uses all her experience to serve her loyal and demanding clientele.
Extra special attention is reserved for wine advice: whether you’re looking for a wine from a popular Geneva winemaker, a hard-to-find Burgundy producer, or even an exclusive vintage of a Grand Cru Classé, she’ll always have the right bottle to make your meal memorable.

Restaurant Menu

The menu created by Rodolphe Estiot-Braud, who has been with us since 2013, under the guidance of Philippe Chevrier, sends guests on a culinary journey with multiple influences.

Le patio’s favourites – starters


Hand-cut beef tartare with porcini mushrooms, pine nuts & grilled bread toast
26.00.-
Classic » knife-cut beef tartare, grilled bread toast
26.00.-

Braised oxtail ravioli with foie gras and Port wine reduction
24.00.-

Sautéed frog legs with garlic and persley
28.00.-

Red prawn carpaccio with Granny Smith apple and mandarin vinaigrette
32.00.-

Perfect egg with wild forest mushrooms
24.00.-
Butternut squash velouté, hazelnut emulsion with crunchy shards, garlic crispy garlic croutons
18.00.-

Partridge pithiviers, escarole salad, spiced wine reduction
28.00.-

Pheasant and foie gras pâté en croûte, morello cherries, fig chutney
26.00.-

Wild boar ravioli with rich, creamy game jus
24.00.-

MENU

120.-


Butternut squash velouté, hazelnut emulsion with crunchy shards,
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Pheasant and foie gras pâté en croûte, morello cherries, fig chutney
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Wild boar ravioli with rich, creamy game jus
***
Venison medallion with game garnish
***
Mille-feuille with chestnut, whisky, and Madagascan vanilla

Main courses


Grilled Lobster with Black Curry,mushroom and Jerusalem artichoke fricassee, shell emulsion
Half
45.00.-
Whole
89.00.-
Lobster fricassee with Thai spices and lemon grass
42.00.-

Cod fillet, almond emulsion, black trumpet mushroom and squash risotto
38.00.-
Veal Cordon Bleu with Truffle Jus, Jerusalem artichoke trio
55.00.-

Sole Meunière style, mushrooms and steamed potatoes
55.00.-
Molard” beef fillet, béarnaise sauce, 160g, with green asparagus, bone marrow, and foie gras-braised cheek, served with homemade fries
58.00.-

Saddle of venison with game garnish
130.00 ( pour 2 personnes ) .-

Roasted green cabbage on the stalk, green cabbage cannelloni stuffed with foie gras and oyster mushrooms, salsify and spaetzle
48.00.-

Wild boar ravioli with rich, creamy game jus
42.00.-

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Dessert


Assorted aged cheeses from “Les Férus”
16.00.-
Chocolate et Sésame
14.00.-
« Classic » Rum Baba, Madagascar vanilla whipped cream
18.00.-
Tarte Tatin with Madagascan vanilla ice cream and double cream
16.00.-
Mille-feuille with chestnut, whiskies, and vanilla
15.00.-

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