{"id":920,"date":"2022-10-19T16:53:04","date_gmt":"2022-10-19T14:53:04","guid":{"rendered":"https:\/\/lepatio-restaurant.ch\/?page_id=920"},"modified":"2026-05-21T13:04:33","modified_gmt":"2026-05-21T11:04:33","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/lepatio-restaurant.ch\/fr\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"
\n \n <\/span>\n <\/a>\n\n\n

Restaurant <\/h1>\n \n \n\n
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\n \n D\u00e9couvrir\n <\/i>\n <\/a>\n <\/div>\n <\/div>\n \n\n<\/div>\n
<\/div>\n\n
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SAVOIR-FAIRE DE PASSIONN\u00c9S <\/h5>\n <\/div>\n
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Le Restaurant <\/h3>\n <\/div>\n
\n \"terasse\"\n <\/div>\n <\/div>\n\n
\n \"le-patio-restaurant-salle-2024-03-2\"\n
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Une adresse r\u00e9put\u00e9e pour les fins palais, qui ne le serait d\u2019ailleurs pas, sans le service attentionn\u00e9 d\u2019Alexia Chenevard. Epaul\u00e9e par Martial Chauveli\u00e8re, elle accueille ses h\u00f4tes dans les r\u00e8gles de l\u2019art.
\nAttentive, elle met son exp\u00e9rience au service d\u2019une client\u00e8le aussi fid\u00e8le qu\u2019exigeante.
\nUne note particuli\u00e8re est r\u00e9serv\u00e9e au conseil du vin : vigneron genevois pris\u00e9, producteur bourguignon introuvable ou encore mill\u00e9sime exclusif sur un grand cru class\u00e9, elle aura toujours le flacon qui rendra votre repas m\u00e9morable.<\/p>\n\n <\/div>\n\n\n

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\n \n VOIR LA CARTE\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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<\/div>\n \n
\n \"field_image['alt']\"\/ \n \n \"field_image['alt']\"\/ \n \n <\/div>\n
\n \"field_image['alt']\"\/ \n \n \"field_image['alt']\"\/ \n \n <\/div>\n
<\/div>\n\n <\/div>\n <\/div>\n<\/section>\n\n
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Nouvelle carte du restaurant d\u00e9s le 26 mai<\/h2>\n

La carte sign\u00e9e Richard Terrochaire & Rodolphe Estiot Braud aux pianos depuis 2013, sous la houlette de Philippe Chevrier, offre un voyage culinaire aux multiples influences. <\/p>\n <\/div>\n <\/div>\n\n \n<\/div>\n\n\n\n

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Les entr\u00e9es <\/h3>\n
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<\/h4>\n\n
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\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n .-\n <\/div>\n <\/div>\n
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\n Tartare de b\u0153uf taill\u00e9 au couteau \u00ab Classique \n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 24.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Ravioles de queue de b\u0153uf \n
\n brais\u00e9es et li\u00e9es au foie gras, r\u00e9duction au Porto\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 24.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Cuisses de grenouilles \n
\n po\u00eal\u00e9es \u00e0 l\u2019ail doux \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 28.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n gaspacho de tomates au vinaigre de xeres et foccacia toast\u00e9E\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 16.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Calamarettis saut\u00e9s en persillade et chorizo bellota\n
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\n 24.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Tomate farcie, sIphon burratina basilic et olives de kalamata \n
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\n 18.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Ceviche de daurade au lait de coco coriandre et citron vert \n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 24.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Filet de maquereau a la flamme, pickles aux framboises, ecume de riz\n
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\n 20.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Poulpe et piquillos, chiffonade de pata negra eau de tomates en miroir\n
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\n 28.00.-\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n<\/div>\n\n
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MENU DE SAISONS<\/h3> 65.- <\/span> <\/div>\n\t\t\t\t


Cuill\u00e8re de tartare de b\u0153uf taill\u00e9 au couteau \r\n
\r\n***\r\n
Gaspacho de tomates au vinaigre de x\u00e9r\u00e8s, foccacia toast\u00e9\r\n
\r\n***\r\n
Boullabaisse\u201d du patio\r\n
\r\n***\r\n
Mousse Chocolat blanc et amandes, fruits rouges, infusion au th\u00e9 sakura\r\n
\r\n\r\n<\/b> <\/p>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\n\n\n

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Les plats<\/h3>\n
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<\/h4>\n\n
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\n Vol-au-vent de homard, moules, vongoles, petits pois et girolles\n
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\n 58.00.-\n <\/div>\n <\/div>\n
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\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n .-\n <\/div>\n <\/div>\n
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\n Fricass\u00e9e de homard Aux \u00e9pices \u00ab\u00a0Tha\u00ef\u00a0\u00bb et lemon grass\n
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\n 48.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Filet de b\u0153uf gratine a la moelle,girolles saut\u00e9Es, sauce b\u00e9arneaise, frites maison\n
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\n 58.00.-\n <\/div>\n <\/div>\n
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\n Gnocchi de petits pois vierge AUX olives et tomates, sIphon mozzarela\n
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\n 32.-\n <\/div>\n <\/div>\n
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\n \u201c BOULLABAISSE\u201d du patio rouille\n
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\n 42.-\n <\/div>\n <\/div>\n
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\n Tartare de b\u0153uf taill\u00e9 au couteau, \u00ab Classique \u00bb\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 42.00.-\n <\/div>\n <\/div>\n
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\n Ravioles de queue de b\u0153uf brais\u00e9es et li\u00e9es au foie gras, r\u00e9duction au Porto\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 42.00.-\n <\/div>\n <\/div>\n
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\n Coquelet r\u00f4ti aux \u00e9pices. jus cors\u00e9, pur\u00e9e de ma\u00efs\n
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\n 42.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Sole fa\u00e7on meuni\u00e8re, pur\u00e9e d\u2019\u00e9pinards et frites maison\n
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\n 55.00.-\n <\/div>\n <\/div>\n
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\n La V\u00e9ritable Milanaise\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 68.-\n <\/div>\n <\/div>\n <\/div>\n
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A partager <\/h4>\n\n
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\n turbot r\u00f4tie au aromates ,po\u00eal\u00e9e de girolles et petits pois , vierge de tomates aux olives , riz basmati\n
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\n 150.- pour 2 personnes .-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Cote de boeuf fum\u00e9 (800g) frites et l\u00e9gumes\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 165 .- POUR 2 PERSONNES .-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n .-\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n\n
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Les fromages et desserts<\/h3>\n
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<\/h4>\n\n
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\n Affin\u00e9s par les F\u00e9rus\n
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\n 16.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Mousse chocolat blanc, fruits rouges et th\u00e9 sakura\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 14.00.-\n <\/div>\n <\/div>\n
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\n Baba au Rhum \u00ab Classique \u00bb, cr\u00e8me mont\u00e9e \u00e0 la vanille de Madagascar \n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 16.00.-\n <\/div>\n <\/div>\n
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\n Clafoutis au cerises\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 14.00.-\n <\/div>\n <\/div>\n
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\n Abricots r\u00f4tis au miel, cr\u00e8me brul\u00e9e \u00e0 la lavande\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 15.00.-\n <\/div>\n <\/div>\n <\/div>\n
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La \u00ab\u00a0pationn\u00e9e\u00a0\u00bb<\/h4>\n\n
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\n Cr\u00e8me glac\u00e9e \u00e0 la vanille \u00bb, meringues et chocolat chaud \u00ab\u00a0Toblerone\u00a0\u00bb, \u00e9clats de noisettes et cr\u00e8me fouett\u00e9e\n
\n 1 pers\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 15.00 .-\n <\/div>\n <\/div>\n
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\n 2 pers\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 25.00 .-\n <\/div>\n <\/div>\n <\/div>\n
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Choix de glaces et sorbets<\/h4>\n\n
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\n La boule\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 4.50.-\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n <\/div>\n\n <\/div>\n<\/div>\n\n\n\n\n