LE RESTAURANT

The expertise of enthusiasts
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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.

Starters


Lobster

Tomato Soup, decied lobster
19.00.-
Lobster tart and seasonal vegetables
Refreshed with tomato water and Parmesan chips
24.00.-

Beef

Knife-cut beef tartare, “Italian” pesto, mozzarela candied tomatoes and pistachios , toast with salted butter
100 gr
28.00.-
Knife-cut beef tartare, “Italian” pesto, mozzarela candied tomatoes and pistachios , toast with salted butter
160 gr
42.00.-

Traditional tartare

Hand-minced beef tartare
100 gr
25.00.-
Hand-minced beef tartare
160 gr
39.00 .-

Beef

Braised oxtail ravioli thickened with foie gras
Starter
24.00.-
Porto reduction
Main course
42.00.-
.-

Le patio’s favourites – starters


Pan-fried frogs’ legs with parsley

Starter
26.00.-
Main course
49.00.-

Egg fried

Parmesan emulsion, bacon crips
18.00.-

Salad of artichokes

burrata, smoked duck breast,truffle vinaigrette
19.00.-

Vitello tonnatto

Veal with tuna sauce, dried tomatoes and aragula
26.00.-

Ceviche of sea bream with coconut milk, coriander and sweet pepper

26.00.-
French onion soup “au gratin” with beef chuck confit
19.00.-

MENU

60.00.-

Fried soft boiled egg, aragula, parmesan emulsion, bacon crips
***
Knife-cut beef tartare, “Italian” pesto, mozzarela candied tomatoes and pistachios , toast with salted butter
***
Strawberry salad with peppermint, “Bulgarian” ice cream

Main courses


Lobster

Grilled lobster with coral butter, fennel compote with sundried tomatoes and a carapace emulsion
Half
42.00.-
Whole
84.00.-
Lobster fricassee with Thai spices and lemon grass
42.00.-

Beef

Rib of beef, spinach purée and home-made fries served with a Béarnaise sauce
R 4.S. 800 G ( 2 people )
150.00.-
Molard beef tenderloin, served with a Café de Paris sauce, spinach purée, beef marrow bone and home-made fries
160 gr
52.00.-

Le patio surf & turf

Beef tenderloin centre-cut served with a grilled half-lobster, seasonal vegetables and home-made fries, with a shellfish emulsion and port jus
140 gr
75.00.-
.-

Le patio’s favourites


Meat

Rosé veal chop,
tarragon juice, spring vegetable casserole
56.00.-
Deboned cockerel, grilled, chimichurri
Fried potatoes
42.00.-

Fish

Meunière-style sole, choice of garnish
55.00.-
King Prawns and scallops
Risotto with chanterelles, basil emulsion
42.00.-
Grilled Octopus with citrus, chik pea paste
peppers and chilli
38.00.-

Cheeses and desserts


A selection of cheeses

Matured by the Müller family at Halles de Rive
16.00.-

Desserts

Chocolate mousse with cake and salted caramel
15.00.-
Traditional rum baba served with Madagascar vanilla whipped cream
15.00.-
Tiramu with strawberry and white chocolate
16.00.-
Strawberry salad with peppermint, “Bulgarian” ice cream
14.00.-
Peach pie, with,vanilla ice cream
15.00.-

The « pationnée »

Vanilla ice cream with meringues and Toblerone hot chocolate, hazelnut pieces and whipped cream
1 pers
15.00 .-
2 pers
24.00 .-

Choice of ice creams and sorbets

Per scoop
4.50.-