Restaurant

The taste of senses

THE RESTAURANT

Flagship of the group, the Domaine de Châteauvieux is much more than must-see gourmet restaurant, a reference address for gastronomy lovers.

It is a sensory experience, where the seasonal produce is king. By working the ingredients as close to their nature, structure, and consistency as possible, they can then reveal their aromas, flavours, and originality.

Under the encouragement of Philippe Chevrier and Damien Coche, the restaurant creates and offers an idea of both simple and refined cuisine.

In the restaurant, it is Esteban Valle who will place these dishes before you with flambéing and table-side carving, which he has mastered perfectly.

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
Spring Menus

115.-

Squid and raosted green asparagus

prawn and turnip ravioli with citron

Braised veal cheek

shallot and raspberry chutney, peas and carrots, Banyuls vinegar with wild garlic, potato mousseline.

Selection of fresh and matured Swiss cheeses

In addition Chf 45.-

Tapioca pearls and berries

verbena cloud and mascarpone whipped cream, honey and cottage cheese ice cream

210.-

Cavaillon white asparagus and rillette of trap-caught crab

from Brittany, cream with bergamot and « Prunier » caviar

Tomahawk pork from Jussy grilled on a charcoal fire

lacquered sweet and sour, peas and stuffed morels with bear garlic

Selection of fresh and matured Swiss cheeses

Gariguettes and stewed rhubarb with orange blossom

strawberry sorbet with « sumac » red pepper

Pairing with Genevan wine selected by the head wine waiter

75.-

270.-

Cavaillon white asparagus and rillette of trap-caught crab

from Brittany, cream with bergamot and « Prunier » caviar

atlantic sea bass roasted

with shiitake, « Nigori » sake emulsion and coral sea urchin

Tomahawk pork from Jussy grilled on a charcoal fire

lacquered sweet and sour, peas and stuffed morels with bear garlic

Selection of fresh and matured Swiss cheeses

Gariguettes and stewed rhubarb with orange blossom

strawberry sorbet with « sumac » red pepper

Pairing with Genevan wine selected by the head wine waiter

90.-

340.-

Cavaillon white asparagus and rillette of trap-caught crab

from Brittany, cream with bergamot and « Prunier » caviar

brittany lobster cooked on a griddle

gnocchi and broad beans, shellfish juice and puffed fregola

Atlantic sea bass roasted

with shiitake, « Nigori » sake emulsion and coral sea urchin

Tomahawk pork from Jussy grilled on a charcoal fire

lacquered sweet and sour, peas and stuffed morels with bear garlic

Selection of fresh and matured Swiss cheeses

Gariguettes and stewed rhubarb with orange blossom

strawberry sorbet with « sumac » red pepper

Pairing with Genevan wine selected by the head wine waiter

105.-

Starter

Cold Starters

Tartare of dubling bay prawn from the Breton coast

with condiments and « Prunier » caviar, shellfish jelly, toasted bread with seaweed butter

96.-

Cavaillon white asparagus and rillette

of trap-caught edible crab from Brittany, cream with bergamot and « Prunier » caviar

86.-

Hot Starters

Seared slice of duck foie gras

kent mango chutney, passion fruit with spice caramel

86.-

Sauteed frogs legs, potato mousseline

with black garlic and sun-dried tomato

92.-

Fish and seafood

Fish

Atlantic sole grilled on a lychee charcoal fire

green asparagus, cockle and clam juice with saffron min. 2 people (price/pers.)

110.-

crispy pan-fried fillets of red mullet from les roches noires

stuffed razor clams and bouillabaisse, toasted bread with rouille and black garlic

90.-

Atlantic sea bass roasted

with shiitake, « Nigori » sake emulsion and coral sea urchin

86.-

Seafood

brittany lobster cooked on a griddle

gnocchi and broad beans, shellfish juice and puffed fregola

Half : 70.-

Full : 140.-

MEAT AND POULTRY

Meat

Tomahawk of pork from Jussy grilled on a charcoal fire

glazed with sweet and sour, peas and stuffed morels with bear garlic min. 2 people (price/pers.)

86.-

pan-fried black angus « grta » fillet of beef

broad beans and peas, kumquat chutney, lemon pepper juice

92.-

declination of adret lamb

with endives, juice with orange and Tilfda pepper

94.-

Poultry

spit-roasted « mieral » bresse chicken

stuffed morels, green asparagus with yellow wine, toast spread with chiken liver (price per pers., min. 2 people)

110.-

Dessert

Gariguettes and stewed rhubarb with orange blossom

strawberry sorbet with « sumac » red pepper

39.-

« Kent » mango shortbread poached

with passion fruit, lime and shiso leaf granita

39.-

Citrus jelly with bergamot

refreshed blood orange, tangerine and lemon, crispy and tangy tuile, sudachi sorbet

39.-

Hot green Chartreuse soufflé with custard sauce

39.-

Chocolate pure Venezuelan hot and creamy biscuit,

vanilla ice cream

39.-

Restaurant

The taste of senses

THE RESTAURANT

The Menus

MARKET MENU

SURPRISE MENU

SPRING 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