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, Burratina, sun-dried tomatoes, and Parmesan crumble, grilled bread toast
26.00.-
Classic » knife-cut beef tartare, grilled bread toast
24.00.-

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

Sautéed frog legs with garlic and persley
28.00.-

Violin zucchini salad, egg Mimosa, truffled Burrata cream, riviera olives
Lobster supplement: 15.- CHF (40g)
18.00.-

Shrimps marinated with sweet chili, red onions on Salmorejo, salted popcorn
22.00.-
In the spirit of a Vitello Tonnato tartlet on a bed of arugula
26.00.-

MENU

85.00.-

Shrimps marinated with sweet chili, red onions on Salmorejo, salted popcorn
***
Violin zucchini salad, egg Mimosa, truffled Burrata cream, Riviera olives
***
Half grilled lobster with thyme and lemon butter, zucchini and confit tomato fricassee, lobster shell Emulsion ***
Brioche french toast with red fruits

Main courses


Grilled lobster with thyme and lemon butter, zucchini and confit tomato fricassee, lobster shell emulsion
Half
45.00.-
Whole
89.00.-
Lobster fricassee with Thai spices and lemon grass
42.00.-

Rib of beef, Béarnaise Sauce, homemade fries For 2 : R 4.S. 800gr
R 4.S. 800 G ( 2 people )
180.00.-
Molard” beef filet, Béarnaise sauce, 160gr, green beans, fried onions, and homemade fries
160 gr
58.00.-

Sole Meunière style, green beans and mashed potatoes
55.00.-
« Petits Farcis » stuffed vegetables with veal and poultry, spicy tomato coulis, Basmati rice
38.00.-

Venere rice Risotto, artichokes, ricotta, and sun-dried tomatoes, basil emulsion
Lobster supplement: 15.- CHF (40g)
32.00.-

Braised veal kidney, Jus « aux Appétits », fricassee of fresh peas and baby carrots, mashed potatoe
40.00.-

Dessert


Assorted aged cheeses from “Les Férus”
16.00.-
Brioche french toast with red fruits
18.00.-
« Classic » Rum Baba, Madagascar vanilla whipped cream
18.00.-
Cherry Clafoutis with coulis
16.00.-
Chocolate Profiteroles
16.00.-

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