Festival La Fourchette 160.00
Disponible du 26 mars au 20 avril 2019
Accord Mets et vins genevois 45. – (4 verres de 1 dl sélectionnés par notre chef sommelier)
Sauvignon blanc « cuve », 2017
Domaine de la Comtesse Eldegarde, Nicolas Bonnet
Chenin Blanc « Nina », 2016
Domaine des Balisiers, Christophe Pillon
Chardonnay, 2017
Domaine Grand’Cour, Jean-Pierre Pellegrin
Syrah « cuve », 2016
Domaine de la Comtesse Eldegarde, Nicolas Bonnet
Starter
Seared force-fed duck liver « foie gras », mango and green olive chutney, makrut lime leaf and passion fruit vinegar
Main course
Crispy filet of red mullet, braised endives with citrus and star anise emulsion, potato puré
Cheese
Cured and fresh cheeses
Dessert
Hot pineapple souffle, raisins marinated with rum, piña colada sorbet
Tasting menu 290.00
Wine pairing CHF 120.- (8 glasses of wine 8 cl. selected by our head wine waiter)
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Tasting menu selected by the Chef with 2 starters, main course, cheeses and 1 dessert : CHF 230
Wine pairing CHF 90. – (6 glasses of wine 8 cl selected by our head wine waiter)
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These menus are served for the whole table.
Starter
Marinated sea scallop carpaccio, remoulade with celeriac and mango, scallop roe dressing and ossetra caviar
Scampi clear soup flavoured with citrus, spinach, common shrimps, endives and tapioca pearls
Stuffed and rolled sole filet with bone marrow, cardoon in schallot and red Phu Quoc pepper gravy
Main course
Deux Sèvres breast of pigeon stuffed with force-fed duck liver, roasted leg and cream of Jérusalem artichoke, giblets spread on toast, potato puré
Cheese
Cured and fresh cheeses
Dessert
«Arlette» caramelized puff pastry, warm apple, caramel emulsion flavoured with dried cinnamon buds, pear granita
Mignardises
Mignardises et chocolats
Menu Fête des Mères 170.00
Disponible le Dimanche 12 Mai 2019
Accord Mets et Vins 45. – (4 verres de 1 dl sélectionnés par notre chef sommelier)
Sauvignon blanc « cuve », 2017
Domaine Grand’Cour, Jean-Pierre Pellegrin
Chenin Blanc « Nina », 2016
Domaine des Balisiers, Christophe Pillon
Cabernet franc « Fût », 2016
Domaine de la Comtesse Eldegarde, Nicolas Bonnet
Syrah, 2014
Domaine le Grand Clos, Jean-Michel Novelle
Cheese
Cured and fresh cheeses
Mignardises
Mignardises et chocolats
Surprise menu 290.00
This menu is composed according to the season, arrivals, your dietary restrictions and the mood of the chef
Wine pairing CHF 105.- (7 glasses of wine 8 cl. selected by our head wine waiter)
This menu is served for the whole table.
Starter
Three starters
Main course
One main course
Cheese
Cured and fresh cheeses
Dessert
Two desserts
Black truffle menu (Tuber Mélanosporum) 360.00
These menus are served for the whole table.
Chef Appetizer
Braised, breaded and crispy suckling pig, spinach puree with black truffle
Starter
Scrambled duck eggs with black truffle and bread fingers
« Norwegian » grilled hand-diving scallop, « Crozets » small flat square-shaped pasta from Savoie, with aged Sbrinz and black truffle
Pastry turnover filled with black truffle and force-fed duck liver, parsley root, lamb’s lettuce and meat juice with chive and schallot
Main course
Swiss alps pan-fried filet of veal, bramata polenta, cardoon gratin and black truffle
Cheese
« Aumonière » thin pancake filled with Brillat Savarin cheese, black truffle and « Conference » pear
Dessert
Black truffle ice cream
Hot chocolate tart, macadamia nut praline, Black truffle and maracaïbo cacao sorbet