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
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
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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
Week from January 20th to 23rd
115.-
Chervil root Royale, black garlic, shellfish emulsion
watercress coulis and shell reduction, braised endives with walnuts and aged Gruyère, mini langoustine sausage,
potato mousseline
In addition Chf 45.-
Almond cream, Timut pepper emulsion, crispy wafers
SURPRISE MENU
With 3 starters, main course, cheese et 1 dessert
340.-
Pairing with Genevan wine selected by the head wine waiter
125.-
WINTER MENU
« 4 Courses »
210.-
fennel and yuzu condiments,
creamy shellfish bisque
cardoons with black truffle from Vaucluse, potato mousseline
genoa sponge with candied zest, citrus sorbet
Food & Wine Pairing
selected by our Head Sommelier
95.-
« 5 courses »
270.-
fennel and yuzu condiments,
creamy shellfish bisque
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
cardoons with black truffle from Vaucluse, potato mousseline
genoa sponge with candied zest, citrus sorbet
Food & Wine Pairing
selected by our Head Sommelier
115.-
« 6 courses »
340.-
fennel and yuzu condiments,
creamy shellfish bisque
braised frills ragout with baby vegetables
and yellow wine
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
cardoons with black truffle from Vaucluse, potato mousseline
genoa sponge with candied zest, citrus sorbet
Food & Wine Pairing
selected by our Head Sommelier
125.-
TRUFFLE MENU
380.-
Black Diamond
Foie Gras and truffle sandwich
Mini white poultry sausage with truffle
macaroni and truffe
spruce-smoked, cauliflower florets
celery root risotto with truffle, meat glaze, vin jaune emulsion
lamb’s lettuce salad with Valais bacon
cardoons and truffle jus, leg cromesqui and soufflé potato
young shoots salad with truffle vinaigrette
fine sheet of grand cru Cameroon chocolate,
ice cream and crunchy truffle julienne
Armagnac-soaked sponge cake and black truffle custard
Food & Wine Pairing
selected by our Head Sommelier
225.-
300.-
Black Diamond
Foie Gras and truffle sandwich
Mini white poultry sausage with truffle
macaroni and truffle
celery root risotto with truffle, meat glaze, vin jaune emulsion
cardoons and truffle jus, leg cromesqui and soufflé potato
young shoots salad with truffle vinaigrette
fine sheet of grand cru Cameroon chocolate,
ice cream and crunchy truffle julienne
Armagnac-soaked sponge cake and black truffle custard
Food & Wine Pairing
selected by our Head Sommelier
185.-
