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


Knife-cut Beef Tartare with Porcini pine nuts, toasted bread
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.-

Crab rillette in a cardamom air veil celery and Granny Smith apple
22.00.-

Confit artichoke, goat cheese and bottarga
24.00.-
the hare croque-monsieur, royal style
24.00.-

venison pâté en croûte, chutney
20.00.-

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MENU

125.00.-


Beef tartare with porcini
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Hare croque-monsieur, royal styl
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Venison medallion, game garnish
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Walnut tartlet Mont Blanc style, warm chocolate coulis

Main courses


Beef tenderloin gratinated with bone marrow, (180g) smoked celery, confit shallots, chanterelles
58.00.-
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Lobster fricassee with Thai spices and lemon grass
48.00.-

pumpkin gnocchi, hazelnut parmesan and autumn truffle
36.00.-
Porcini tartlet, crispy sweetbread Jerusalem artichoke, rich jus
42.00.-

Sole Meunière with Spinach Purée and Homemade Fries
55.00.-
Pheasant and foie gras Pithiviers
48.00.-

Wild boar parmentier, rich jus
48.00.-

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Dessert


Assorted aged cheeses from “Les Férus”
16.00.-
Pear and caramel crumble, salted butter, vanilla ice cream
13.00.-
« Classic » Rum Baba, Madagascar vanilla whipped cream
18.00.-
Chocolate mousse, caramel, fleur de sel
13.00.-
Walnut and chestnut tart Mont Blanc style
14.00.-

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