La Carte
MENU
LES MIDIS DU BISTROT
starter + main course: 36.-
main course + dessert: 34.-
full menu: 45.-
Starter
Crispy beef, smoked eggplant and peanuts aubergines fumées et cacahuètes
Main course
Squid stuffed with soubressade, fregola sarda and confit bell peppers fregola sarda et poivrons confits
Dessert
Rhubarb, meringue and verbena
Bistro menu (for 2 people)
85 per person (2per.)
30.- Wine pairing
Starter
Quail Pithiviers Foie gras, oyster mushrooms from the canton and saladine
Main course
Smoked veal chop, local asparagus shoots, fondant potatoes and black garlic
Dessert
Brioche French toast, Piedmont hazelnuts and gianduja chocolate
Menu Epicurien
115.-
Wine pairing 50.-
Amuse-bouche
The egg in its nest green asparagus and avruga
Starter
Quail Pithiviers foie gras, oyster mushrooms from the canton and saladine
Fish
Grilled tuna belly baby artichoke, saffron potato aioli and Swiss chard
Main course
Pink veal with morels green asparagus, morels and Savagnin jus
Pré-Dessert
Herbal freshness five-herb sorbet and black lemon granita
Dessert
Soufflé Crêpe Suzette Suzette Soufflé with Corsican Clementine & Flambéed Cointreau
To Share
Malakoffs pea and savory(12 pieces) 18.-
Radish rillettes black radish rillettes and mountain caraway wafers 18.-
Croque Monsieur with truffle and Brillat-Savarin cheese (6 pieces) 22.-
Starters
White asparagus with mousseline sauce white asparagus with calamansi, mousseline sauce and bottarga 22.-
Amberjack Carpaccio with green apple and crispy buckwheat 24.-
Snails from Mont d'Or, nettle and horseradish puffed breads stuffed with snails and duck gizzards 24.-
Oxtail ravioli oxtail ravioli with morels and asparagus 32.-
Quail Pithiviers foie gras, oyster mushrooms from the canton and saladine 34.-
Main Courses
Spring Orzotto green asparagus, peas, and Gruyère cheese 34.-
Monkfish with Begnins bacon and Geneva sauce potato, lovage and mushrooms 42.-
Grilled tuna belly baby artichoke, saffron potato aioli and Swiss chard 44.-
Suckling pig with sage Geneva-style sausage (IGP), broad beans and mixed herb salad 44.-
Crispy sweetbreads with morels, white asparagus, wild garlic and Savagnin jus 48.-
Milk-fed lamb shoulder from the Pyrenees Tarbais beans and spring onions (To share between two guests) 56.- par personne
Cheese
Selection of matured cheeses from Bruand 15.-
Dessert
Brioche French toast Piedmont hazelnuts and gianduja chocolate 15.-
The Rhubarb verbena, and meringue in two textures 17.-
Soufflé Crêpe Suzette Suzette Soufflé with Corsican Clementine & Flambéed Cointreau 17.-
Gariguette strawberries: Fribourg bricelet, mascarpone and tarragon sorbet 18.-