La Carte
MENU
LES MIDIS DU BISTROT
starter + main course: 36.-
main course + dessert: 34.-
full menu: 45.-
Starter
Perfect egg, parsnip and hazelnuts
Main course
Salmon trout Grenoble-style, fork-crushed potatoes and broccolini
Dessert
Milk chocolate panna cotta, chestnut honey and citrus fruits
BISTRO HUNTING MENU
89.- / PERSON (MIN. 2 PEOPLE)
30.- Wine pairing
Starter
PARTRIDGE PITHIVIERS
Foie gras, squash and Chasselas grapes
Main course
ROAST MALLARD IN FIG LEAVES
Stuffed cabbage with giblets, confit legs and corn
Dessert
MIRABELLE PLUM
IGP Mirabelle plum from Lorraine, speculoos crumble and black lemon mousse
EPICUREAN HUNTING MENU
125.- / PERSON (MIN. 2 PEOPLE)
50.- Wine pairing
Amuse-bouche
THE EGG IN ITS NEST
Local porcini mushrooms, scrambled egg and black garlic
Starter
PARTRIDGE PITHIVIERS
Foie gras, squash and Chasselas grapes
Deuxième entrée
HARE RAVIOLI
Foie gras with grape marc, black trumpets and broth
Main course
VENISON TWO WAYS
Traditional hunting garnish and chestnut spätzle
Pré-Dessert
GÉNÉPI GRANITA AND FRIBOURG BRICELET
Dessert
SOUFFLÉED CRÊPE SUZETTE
Crêpe Suzette soufflé with Corsican clementine and flambéed Cointreau
To Share
SQUASH AND CARDAMOM MALAKOFFS (12PIÈCES) 18.-
TRUFFLE AND BRILLAT-SAVARIN CROQUE-MONSIEUR (6PIÈCES) 24.-
Starters
PORCINI AND CONFIT SHALLOT TARTE TATIN
Porcini mushrooms with parsley and watercress 22.-
MONT D’OR SNAILS
Smoked mushrooms stuffed with Mont d’Or snails and duck gizzards 24.-
MARINATED SEA BASS CARPACCIO
Tangy quince and crispy buckwheat 24.-
HARE RAVIOLI
Foie gras au marc de vin, cornes d’ abondance et bouillon 32.-
PARTRIDGE PITHIVIERS
Foie gras, squash and Chasselas grapes 36.-
Main Courses
BUTTERNUT SQUASH GNOCCHI WITH SAGE
Tangy squash and aged Appenzeller 34.-
STURGEON WITH BEGNINS BACON
Fondant potatoes, kaffir lime leeks and Geneva-style sauce 42.-
CORSICAN MEAGRE WITH SHELLFISH BUTTER
Buckwheat, spinach and persimmon 42.-
SUCKLING PIG
Geneva IGP longeole, soubise and herb salad 44.-
CRISPY VEAL SWEETBREAD
Parsley root, black trumpets and Savagnin jus 46.-
VENISON TWO WAYS
Traditional hunting garnish and chestnut spätzle 52.-
ROAST MALLARD IN FIG LEAVES
Stuffed cabbage with giblets, confit legs and corn
(to share between two guests) 56.- /pers.
Cheese
SELECTION OF AGED CHEESES FROM BRUAND 16.-
Dessert
FRENCH TOAST BRIOCHE
Piedmont hazelnuts and Gianduja chocolate 15.-
MIRABELLE PLUM
IGP Mirabelle plum from Lorraine, speculoos crumble and black lemon mousse 16.-
SOUFFLÉED CRÊPE SUZETTE
Corsican clementine and flambéed Cointreau 18.-
CHOCOLATE AND FIG TARTLET
Fig compote, Banyuls and pecan praline 18.-