Restaurant

Exclusive experience

LA TABLE D’ESTEBAN

Until December 2025, the Domaine de Châteauvieux invites you to experience a gastronomic event as rare as it is exclusive: a dinner show served at a single, private table.

Imagined by Esteban Valle and Philippe Chevrier, this extraordinary moment is brilliantly orchestrated by our iconic maître d’. You’ll be immersed in the art of service, where ancestral traditions, contemporary gestures, and cutting-edge techniques come together. Tableside preparations, meticulous fish filleting, carving of fine meats, spectacular flambés… Every gesture becomes a performance, every dish a fleeting masterpiece.

1 exclusive table for 4 to 6 guests once a month
Reservation required – Date of your choice in August
CHF 340 per guest (excluding beverages)
Menu details to follow

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The taste of senses

THE RESTAURANT

Philippe Chevrier’s stronghold since 1986, Domaine de Châteauvieux is a land of character and history. It was in this iconic gastronomic venue that the chef built his reputation and developed his cuisine over 40 years. Far from ephemeral trends and fashions, he remains faithful to tradition.

In 2024, two Chefs join Philippe Chevrier’s brigade: François Periers, Head Chef, and Manuel Pereira, Pastry Chef. A complementary duo who share the Maître de Maison’s ambition: to offer tasty, refined cuisine, expressing the excellence of the finest produce.

Renowned for its cuisine, Domaine de Châteauvieux is also famous for the quality of its front-of-house service, provided by Esteban Valle, an emblematic figure at Domaine de Châteauvieux for 30 years.

© Adrian Ehrbar

CARTE MENUS

The Menus

Whether it’s Tasting, Surprise, Morels, Truffle or Hunting, the different menus are full of recipes which celebrate the flavours of each season. And from your taste buds to your eyes, these flavours are created according to an aesthetic with refined, innovative design.

Market Menu
Surprise Menu
Autumn Menu
Hunting Menu

115.-

Seasonal amuse-bouches

Erquy scallop tartare with toasted hazelnuts,

braised Jerusalem artichoke royale
and passion fruit vinaigrette

Pan-seared Swiss veal fillet mignon,

flame-cooked salsify, confit rutabaga purée and red beets with aged vinegar,
veal jus and potato mousseline

Selection of fresh and matured Swiss cheeses

In addition CHF 45.-

Pumpkin crème brûlée, caramel ice cream,

as a pre-dessert

Candied chesnut meringues,

blackcurrant sorbet,
vanilla cream and crispy tuiles

Mignardises and chocolates

210.-

Vegetable ravioli and crispy crab sandwich

Oscietra caviar, crisp fennel salad, shellfish vinaigrette

Braised and shredded veal osso buco

orange-scented tomato confit, sand-grown carrot tarte Tatin with honey and aged vinegar,
potato mousseline

Selection of fresh and matured Swiss cheeses

Mocha and vietnamese chocolate mille-feuille

arabica coffee ice cream, meringue petals with cocoa nibs

Food & Wine Pairing
selected by our Head Sommelier

95.-

270.-

Vegetable ravioli and crispy crab sandwich

Oscietra caviar, crisp fennel salad, shellfish vinaigrette

Crispy pan-seared Vendée red mullet fillet

Bouchot mussels AOP « marinière » with leeks and saffron

Braised and shredded veal osso buco

orange-scented tomato confit, sand-grown carrot tarte Tatin with honey and aged vinegar,
potato mousseline

Selection of fresh and matured Swiss cheeses

Mocha and vietnamese chocolate mille-feuille

arabica coffee ice cream, meringue petals with cocoa nibs

Food & Wine Pairing
selected by our Head Sommelier

115.-

340.-

Vegetable ravioli and crispy crab sandwich

Oscietra caviar, crisp fennel salad, shellfish vinaigrette

Grilled Brittany blue lobster

stuffed artichokes « barigoule », raviolo and tempura claw, shellfish emulsion

Crispy pan-seared Vendée red mullet fillet

Bouchot mussels AOP « marinière » with leeks and saffron

Braised and shredded veal osso buco

orange-scented tomato confit, sand-grown carrot tarte Tatin with honey and aged vinegar,
potato mousseline

Selection of fresh and matured Swiss cheeses

Mocha and vietnamese chocolate mille-feuille

arabica coffee ice cream, meringue petals with cocoa nibs

Food & Wine Pairing
selected by our Head Sommelier

125.-

300.-

Amuse-bouches

Grey partridge boudin blanc with black truffle
Wild boar atriau with sweet onion confit
Pheasant galantine with morello cherries and foie gras
Mini venison pâté en croûte with Tifda pepper

Warm grey partridge pâté with foie gras,

barberry jus

Consommé with pheasant hen ravioli,

confit shallot with aged vinegar,
salsify and black trumpet mushrooms

Roasted roe deer medallions with spices, « Grand Veneur » sauce

lingonberries in syrup, saffron-poached Bötzi pear
and stuffed pointed cabbage,
chestnuts and lemon potato noodles

Selection of fresh and matured Swiss cheeses

Pumpkin crème brûlée,

caramel ice cream

Meringue with candied chestnuts,

blackcurrant sorbet and vanilla cream, crisp tuiles

Food & Wine Pairing
selected by our Head Sommelier

165.-

360.-

Amuse-bouches

Grey partridge boudin blanc with black truffle
Wild boar atriau with sweet onion confit
Pheasant galantine with morello cherries and foie gras
Mini venison pâté en croûte with Tifda pepper

Warm grey partridge pâté with foie gras,

barberry jus

Roast wood pigeon supreme with « Kara-age » style confit leg,

creamy coarse-ground polenta with porcini mushrooms

Consommé with pheasant hen ravioli,

confit shallot with aged vinegar, salsify and horn of plenty mushrooms

Roasted roe deer medallions with spices, « Grand Veneur » sauce,

lingonberries in syrup, saffron-poached Bötzi pear
and stuffed pointed cabbage,
chestnuts and lemon potato noodles

Selection of fresh and matured Swiss cheeses

Pumpkin crème brûlée,

caramel ice cream

Meringue with candied chestnuts,

blackcurrant sorbet and vanilla cream, crisp tuiles

Food & Wine Pairing
selected by our Head Sommelier

195.-

Starter

Cold Starters

Vegetable ravioli and crispy crab sandwich

Oscietra caviar, crisp fennel salad, shellfish vinaigrette

88.-

Bordeaux cep tartlet, consommé and ice cream

cocoa crumble, parsley cake and poultry jus

72.-

Hot Starters

Pan-seared duck foie gras with « fleur de sel »

delicate fig amandine, fortified wine and spice reduction, toasted brioche

84.-

Sautéed frog leg drumettes

black garlic and sun-dried tomato with potato mousseline

92.-

Fish and seafood

Fish

Crispy Pan-Seared Vendée Red Mullet Fillets

Bouchot mussels AOP « marinière » with leeks and saffron

84.-

Atlantic turbot cooked on the bone with semi-salted butter

butternut squash gnocchi with chestnuts, fish-bone jus

90.-

Small-boat catch sole fillets « meunière »

cauliflower with capers and fresh mushrooms, « fièvre jaune » emulsion

88.-

Seafood

Grilled brittany blue lobster

stuffed artichokes « barigoule », raviolo and tempura claw, shellfish emulsion

110.-

MEAT AND POULTRY

Meat

Roasted roe deer medallions with bhutanese berries and spices

cranberries in syrup, saffron-infused Bötzi pear, stuffed pointed cabbage, lemon potato noodles minimum 2 persons (price per person)

110.-

Pan-seared wagyu beef fillet from Lucerne with fleur de sel

flammekueche with sweet Cévennes onions and broccoli, bone marrow with confit beef cheeks, braising jus

120.-

First-cut Swiss veal rib chop

flame-cooked salsify, confit swede purée and beetroot with aged vinegar, cep jus

92.-

Poultry

Braised scottish grouse fillets with whisky cream sauce

savoy cabbage with Granny Smith apples and air-dried Valais bacon, chestnut crisps, ravioli filled with confit grouse legs in a fir bud broth

96.-

Dessert

Hot Soufflé Flambéed with Green Chartreuse

English custard and chartreuse filled candies

42.-

Warm soft cake, pure Cameroon chocolate

Madagascar vanilla ice cream

39.-

Blown sugar Amalfi lemon

sponge cake with candied zest, citrus sorbet

39.-

Mocha and vietnamese chocolate mille-feuille

arabica coffee ice cream, meringue petals with cocoa nibs

39.-

Restaurant

Exclusive experience

LA TABLE D’ESTEBAN

The taste of senses

THE RESTAURANT

The Menus

MARKET MENU

SURPRISE MENU

AUTUMN MENU

HUNTING MENU

La carte

Starter

Cold Starters

Hot Starters

Fish and seafood

Fish

Seafood

MEAT AND POULTRY

Meat

Poultry

Cheese

Dessert

Opening hours

ADDRESS

Les restaurants du groupe Chevrier