À la carte menu

 

Starters

Breaded and deep-fried egg, sauteed frog legs,
88.00

parsley coulis and garlic cream

Langoustine tartare marinated with condiments, carapace juice custard,
96.00

grapefruit jelly, alioli bread fingers

Seared «Foie gras» duck liver, mango and pineapple chutney,
82.00

caramel deglazed with coconut milk

Steamed and pressed true fera from lake Leman with butter,
92.00

lemon and capers sauce, blini with devilled egg, sour cream and Ossetra caviar

 

Fishes & Shellfishes

Crispy filets of red mullet, broccoli puré
88.00

and oyster gratinated with saffron

Line-caught pollack, marinated with beetroot, marbled and steamed,
86.00

buttered New Zealand spinach, emulsion flavoured with raspberry vinegar         

Scarlet shrimps cooked on a griddle,
150.00

« Crozets » risotto (a small flat square pasta from Savoie made of buckwheat) with white truffle, carapace emulsion

Thick slice of line caught red porgy,
98.00

sauteed ceps, blackberry, mushroom cream with savory

 

Meat & Poultry

Bourbonnais lamb declination with thyme, salsifies,
88.00

pearl onions with gravy                        

Pan-fried thick slice of Swiss beef tenderloin
90.00

braised veal shanks cannelloni, horn of plenty, artichoke and lovage sauce 

Roasted breast of grouse, fig chutney,
94.00

eggplant caviar, stewed legs cromesquis, giblets cream  

Saddle of roe deer, barberries, botzi pear poached in red wine ans spices
96.00

Duchesse potatoes and seasonal vegetables                                (min 2 pers / p. pers)

Spit-roasted Bresse chicken, served in two phases,
92.00

giblets toast, mushrooms, braised chicory with citrus peel            (min 2 pers / p. pers)  

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Jelly and emulsion of coffee, avola almond cookie,
36.00

cocoa thin crispy biscuit, chocolate and tonka bean ice cream

Piemont hazelnut parfait and praline,
36.00

warm prune, mirabelle plum jelly, ice cream scented with hay

Puff pastry with Golden apple, pecan nuts chunks,
36.00

quince compote and sorbet

Sugar shell, pineapple with coriander, coconut and lime pannacotta,
36.00

caramelized banana with piña colada sorbet