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