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Lunch de noël

DU MARDI 9 DÉCEMBRE AU VENDREDI 19 MIDI
Formule 65.-

Starter

Fir-bud gravlax trout with cauliflower tabbouleh

Main course

Guinea fowl supreme with truffle, braised lettuce and mashed potatoes

Dessert

Poached pear in mulled wine with gingerbread

Bistro menu (for 2 people)

85.- par personnes
30.- Wine pairing

Starter

Pithiviers of quail, foie gras, celery and black truffle from Périgord

Main course

Guinea fowl stuffed with Tuscan black cabbage, sweet potato and mild spice jus

Dessert

Brioche perdue, Piedmont hazelnuts and gianduja chocolate

Epicurean Holiday Menu

105.-
Accords Vins 50.-

The amuse-bouche

The egg in its nest, black truffles from Périgord and Jerusalem artichoke

Starter

Marinated sea bass carpaccio, blood orange and crispy buckwheat, blood orange and crispy buckwheat

Fish

Langoustine, Plainpalais cardoon and black truffles, cardoon and truffle risotto, seared langoustine and bisque

Main course

veal salsify glazed with brown butter, fine black garlic purée and rich jus

Dessert

Crêpe Suzette soufflées Suzette Soufflée with Corsican Clementine & Flambéed Cointreau

Snacks to share

Malakoffs with squash and sage (12pieces) à la courge et sauge (12 pièces) 18.-

Croque Monsieur with truffle and Brillat-Savarin cheese (6 pieces) 22.-

Semi-cooked foie gras with Armagnac, quince and toast 26.-

Starters

The perfect egg, Jerusalem artichoke, smoked mushrooms and Piedmont hazelnuts 22.-

Candied shallot tatin, black shallots, smoked Lake Geneva Fera, and light cider cream 24.-

Pithiviers of quail, foie gras, celery and black truffle from Périgord 36.-

Marinated sea bass carpaccio, blood orange and crispy buckwheat, blood orange and crispy buckwheat 24.-

Pot-au-feu ravioli, oxtail ravioli, bone marrow and black truffle 32.-

MAIN COURSES

Orzo risotto, autumn chanterelles, tangy squash, and matured Etivaz cheese 34.-

Grilled Corsican Lean, cauliflower freekeh and mussel madras 42.-

Roasted scallops, grilled leeks, candied celery, and black lemon beurre blanc 46.-

Suckling pig with sage, IGP Genevan longeole, soubise and herb salad 44.-

Crispy Sweetbreads, horns of abonbances, parsley root and yellow wine juice 46.-

Guinea fowl stuffed with Tuscan black cabbage, sweet potato and mild spice jus (à partager pour 2 convives) 42.- par personne

cheese

Sélection de fromages affinés de chez Bruand 15.-

DESSERTS

Brioche perdue, Piedmont hazelnuts and Gianduja chocolate 15.-

Mont blanc, mousse de marrons, vermicelles au kirsh et sorbet cassis 16.-

Crêpe Suzette soufflées Suzette Soufflée with Corsican Clementine & Flambéed Cointreau à la Clémentine Corse & Cointreau Flambé 17.-

Tartelette au chocolat Manjari, glace génépi et praliné de graine de courge 18.-

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