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


Seasonal hand‑cut beef tartare with Golestan caviar and Piedmont hazelnuts
32.00.-
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.-

Foie Gras Royale with Passion Fruit and Smoked Pepper
28.00.-

Perfect egg, artichoke purée with Black Truffle ‘Melanosporum’, yellow wine emulsion
26.00.-
Truffle Picolini with Pan-Seared Foie Gras , Reduced Jus – Little Gem Lettuce
22.00.-

Leeks with Vinaigrette, Black Pudding, Egg Vinaigrette
20.00.-

Panko-Crusted Scallops with Wakame and Miso
28.00.-

OYSTERS
Subject to availability – please ask our team.-

MENU

110.-


Spoonful of Hand-Cut Beef Tartare with Golestan Caviar and Hazelnut Crumbles
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Foie Gras Royale with Passion Fruit and Smoked Pepper
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Wild boar ravioli with rich, creamy game jus
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Perfect Egg with Artichoke Purée, Black Melanosporum Truffle, and Yellow Wine Emulsion”
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French Toast with Chocolate and Mandarin

Main courses


obster Vol-au-Vent with Lobster Sauce, Wild Mushrooms, and Salsify
55.00.-
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Lobster fricassee with Thai spices and lemon grass
48.00.-

Venison Wellington with Squash and Red Cabbage, Hunter’s Sauce
48.00.-
Cabbage Stuffed with Poultry and Truffle, with Potato Mousseline
32.00.-

Sole Meunière with Spinach Purée and Homemade Fries
55.00.-
Molard’ Beef Fillet Rossini Style with Truffle Jus, Celery, and Potato Mousseline
58.00.-

lipperSlipper Lobster Ravioli with Coriander, Asian Red Curry Broth
44.00.-

Turbot with Geneva-Style Cardoons , Champagne Emulsion
52.00.-

Authentic Calf’s Head with Gribiche Sauce
35.00.-

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Dessert


Assorted aged cheeses from “Les Férus”
16.00.-
French Toast with Chocolate and Mandarin
15.00.-
« Classic » Rum Baba, Madagascar vanilla whipped cream
18.00.-
Dark Chocolate and White Chocolate Truffle
16.00.-
Chestnut Millefeuille
15.00.-

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