la carte
MENU
daily menu
TUESDAY TO FRIDAY
Formula 45.00
Starter
Tomato & watermelon gazpacho, burrata, and focaccia
Main course
Calamaretti with parsley & garlic, paella-style fregola, and chorizo
Dessert
Rhubarb and verbena, verveine
bistro menu for two
75.- for two people
30.- Wine pairing
Starter
Quail Pithiviers, foie gras and artichoke pithiviers
Main course
Pyrenean lamb shoulder, Savage chickpeas (GE) and spiced zucchini
Dessert
Apricot, white chocolate and basil
epicurean menu
95.-
40.- Wine pairing
The amuse-bouche
The egg in its nest, piperade and Iberian sobrasada
Starter
Sea bream carpaccio, vine peach and buckwheat
Fish
Roasted lean, zucchini flower stuffed with caponata,
saffron aioli and rock fish juice caponata, aïoli safrané et suc de poisson de roche
Main course
Apicius duck, lacquered eggplant and homemade black garlic
Dessert
Strawberry gariguette, sour cream, granola and herb sorbet
Snacks to share
Peas Malakoffs and savory (12pieces) 18.-
Radish rillettes and salted bricelet 16.-
Mont d’Or snail and duck gizzard cromesquis (6 pieces) 22.-
Platter of “woolly pig from Bernex” ham and wild garlic butter 28.-
Starters
Sea bream carpaccio, vine peach and buckwheat 22.-
GRTA tomato, stratacciella and taggiasche olives 22.-
Artichokes, Lake Geneva whitefish and black lemon 22.-
L’oeuf parfait, piperade, coppa joseph meyer et marjolaine 25.-
Quail Pithiviers, foie gras and artichoke pithiviers 36.-
MAIN COURSES
Gnocchis verts, fenouil et petits pois 32.-
Roasted lean, zucchini flower stuffed with caponata, saffron aioli and rock fish juice 42.-
Grilled Chinchard, orzo risotto, peas, clams and lovage 42.-
Apicius duck, lacquered eggplant and homemade black garlic 42.-
Sweetbreads, yellow wine sauce, smoked mushrooms with vine shoots and lettuce 44.-
Smoked and semi-cooked beef, vegetable escalivade, fresh herb jus 46.-
Pyrenean lamb shoulder,Savage chickpeas (GE) and spiced zucchin (for 2 person) 48.- par personne
cheese
Selection of aged cheeses 15.-
DESSERTS
Brioche perdue, Piedmont hazelnuts and Gianduja chocolate 15.-
Apricot, white chocolate, basil 16.-
Cherries, elderberries and pistachios 17.-
Strawberry gariguette, sour cream, granola and herb sorbet 17.-