{"id":2512,"date":"2022-10-19T16:53:04","date_gmt":"2022-10-19T14:53:04","guid":{"rendered":"https:\/\/lepatio-restaurant.ch\/restaurant\/"},"modified":"2026-03-11T20:59:57","modified_gmt":"2026-03-11T19:59:57","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/lepatio-restaurant.ch\/en\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"
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Restaurant <\/h1>\n \n \n\n
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\n \n Discover\n <\/i>\n <\/a>\n <\/div>\n <\/div>\n \n\n<\/div>\n
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THE EXPERTISE OF ENTHUSIASTS <\/h5>\n <\/div>\n
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Le Restaurant <\/h3>\n <\/div>\n
\n \"terasse-2\"\n <\/div>\n <\/div>\n\n
\n \"le-patio-restaurant-salle-2024-03\"\n
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This is a famous restaurant among discerning palates, which would not be the case without Alexia Chenevard\u2019s attentive service. Alongside Martial Chauveli\u00e8re, she welcomes her guests with the utmost professionalism.
\nShe\u2019s attentive and uses all her experience to serve her loyal and demanding clientele.
\nExtra special attention is reserved for wine advice: whether you\u2019re looking for a wine from a popular Geneva winemaker, a hard-to-find Burgundy producer, or even an exclusive vintage of a Grand Cru Class\u00e9, she’ll always have the right bottle to make your meal memorable.<\/p>\n\n <\/div>\n\n\n

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\n \n SEE THE MENU\n <\/a>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n \n <\/div>\n\n <\/div>\n <\/div>\n<\/section>\n\n
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Restaurant Menu<\/h2>\n

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. <\/p>\n <\/div>\n <\/div>\n\n \n<\/div>\n\n\n\n

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Le patio\u2019s favourites – starters<\/h3>\n
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\n Seasonal hand\u2011cut beef tartare with wide garlic pine nuts & sun dried tomatoes\n
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\n 26.00.-\n <\/div>\n <\/div>\n
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\n Classic \u00bb knife-cut beef tartare, grilled bread toast\n
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\n Braised oxtail ravioli with foie gras and Port wine reduction\n
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\n Saut\u00e9ed frog legs with garlic and persley\n
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\n 28.00.-\n <\/div>\n <\/div>\n <\/div>\n
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\n Green asparagus panna cotta, grappa fruit and bottarga\n
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\n 24.00.-\n <\/div>\n <\/div>\n <\/div>\n
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\n Perfect egg, asparagus and morel fricassee, pink garlic\n
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\n Tuna tataki sweet and yuzu\n
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\n Seasonal asparagus, sabayon orange and smoked pepper\n
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\n Onion tart smocked pork belly\n
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MENU<\/h3> 65.- <\/span> <\/div>\n\t\t\t\t


Spoonful of Hand-Cut Beef Tartare with wide garlic pine nuts &sun dried tomatoes\r\n
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\r\nPerfect egg, asparagus and morel fricasse, pink garlic\r\n
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\r\nPavlova with passion fruit\r\n
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Main courses<\/h3>\n
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\n Lobster Vol-au-Vent with asparagus&morel\n
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\n Lobster fricassee with Thai spices and lemon grass\n
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\n 48.00.-\n <\/div>\n <\/div>\n <\/div>\n
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\n Gratined beef filet with bone marrow\n
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\n 58.00.-\n <\/div>\n <\/div>\n
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\n Crispy Veal sweetbread peas and rosemary jus\n
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\n 38.00.-\n <\/div>\n <\/div>\n <\/div>\n
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\n Sole Meuni\u00e8re with Spinach Pur\u00e9e and Homemade Fries\n
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\n Skate wing roast with tomato vinaigrette and olives\n
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\n Artic Char, peas trout roe and butter sauce\n
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\n Rack if lamb thyme jus zucchini and sauteed potatoes\n
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\n 54.00.-\n <\/div>\n <\/div>\n <\/div>\n
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Dessert<\/h3>\n
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\n Assorted aged cheeses from “Les F\u00e9rus”\n
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\n Paris brest\n
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\n \u00ab Classic \u00bb Rum Baba, Madagascar vanilla whipped cream \n
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\n Chocolate siphon, caramel, peanuts, brownies\n
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\n Chestnut Millefeuille\n
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