{"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":"2026-03-11T21:10:22","modified_gmt":"2026-03-11T20:10:22","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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La carte du restaurant<\/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 Tartare de b\u0153uf de saison taill\u00e9 au couteau a l\u2019ail des ours, pignons de pins et tomates s\u00e9ch\u00e9es\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 26.00.-\n <\/div>\n <\/div>\n
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\n Tartare de b\u0153uf taill\u00e9 au couteau \u00ab Classique \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 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 Pana cotta d’asperges vertes, langoustines, pamplemousse et poutargue\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 Oeuf parfait fricass\u00e9 d’asperges et morilles, \u00e9mulsion \u00e0 l’ail rose\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 Asperges du moment orange et poivre fum\u00e9\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 22.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Tarte \u00e0 l’oignons , d\u00e9s de cochons\n
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\n 20.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Morilles farcies \n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 30.00.-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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MENU PRINTEMPS<\/h3> 65.- <\/span> <\/div>\n\t\t\t\t


Cuill\u00e8re de tartare de b\u0153uf taill\u00e9 au couteau a l\u2019ail des ours\r\n
\r\n***\r\n
\u0152uf parfait, fricass\u00e9e d’asperges \u00e0 l’ail rose \r\n
\r\n***\r\n
Aile de raie r\u00f4tie et vierge de tomates, olives et citron \r\n
\r\n***\r\n
Pavlova au fruit de la passion\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, asperges & morilles\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, asperge rotie, sauce morille et frites de polenta au pecorino\n
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\n 58.00.-\n <\/div>\n <\/div>\n
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\n Blanquette de veau\n
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\n 40.00.-\n <\/div>\n <\/div>\n
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\n Carr\u00e9 d\u2019agneau ,jus au thym courgette a l\u2019ail des ours, pommes nouvelles\n
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\n 54.00.-\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 Pommes de ris de veau croustillante, poireaux nouveaux snack\u00e9s, jus au romarin\n
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\n 38.00.-\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
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 55.00.-\n <\/div>\n <\/div>\n
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\n Aile de raie r\u00f4tie et vierge de tomates, olives et citron \n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 38.00.-\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\n
\n .-\n <\/div>\n <\/div>\n <\/div>\n
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<\/h4>\n\n
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\n Omble chevalier, petits pois printaniers et beurre nantais au noilly prat et oeuf de truite\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 44.00.-\n <\/div>\n <\/div>\n <\/div>\n
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A partager <\/h4>\n\n
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\n carre de porc iberique\n
\n piperade et pommes saut\u00e9es \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 148.00 ( pour 2 personnes).-\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 Paris Brest, Noix de p\u00e9can\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 15.00.-\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 Siphon chocolat, \u00e9clats de brownies\n
\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n 15.00.-\n <\/div>\n <\/div>\n
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\n Pavlova au fruit de la passion creme legere a la f\u00e8ve de tonka\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