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

Lobster mille-feuille served with mayonnaise with a hint of lemon, radish and fennel
26.00.-
Lobster royale, country bread crisps
19.00.-

Beef

Hand-cut beef tartare with wild garlic pesto, sundried tomatoes, pine nuts and toast with salted butter
100 gr
28.00.-
Hand-cut beef tartare with wild garlic pesto, sundried tomatoes, pine nuts and 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 “parfait”

with asparagus fricassee and siphon potatoes
24.00.-

Jumbo morel mushrooms, fine poultry stuffing with green asparagus

and a dandelion emulsion
Prices depending on availability.-

White asparagus with a lemon mousseline

parmesan shavings and “Serrano” ham
28.00.-

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.-

French onion soup “au gratin” with beef chuck confit
***
Skin-grilled cod fillet with green asparagus
and sautéed new potatoes
***
Mango and red berry carpaccio flambéed with Bombay Sapphire gin, pistachio chips

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

Hay-steamed rack of lamb in a sealed casserole with
herb jus, candied carrots and mousseline of potatoes
56.00.-
Crispy veal sweetbreads, “Parpadelle”, green asparagus
and morel mushrooms
42.00.-
Pan-fried confit of calf’s head
with a gribiche sauce and parsley potatoes
38.00.-

Fish

Meunière-style sole, choice of garnish
55.00.-
Skin-grilled cod fillet with green asparagus
and sautéed new potatoes
42.00.-

Cheeses and desserts


A selection of cheeses

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

Desserts

Chocolate mousse, double cream and chocolate strudel
15.00.-
Traditional rum baba served with Madagascar vanilla whipped cream
15.00.-
Praline tart, “Crème Brulée” style
15.00.-
Mango and red berry carpaccio
flambéed with Bombay Sapphire gin, pistachio chips
15.00.-
Floating island with salted caramel and roasted almonds
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.-