A light and inventive cuisine

From the product to your plate

Our menu evolves with the seasons and honours fresh products: white, red and matured meats, saltwater fish and freshwater fish from the Léman. Our suppliers, Mrs. Nelly Pinard and many more, allow us to create dishes excelling in quality and for this we thank them sincerely.

Two propositions

Our menus

Notre carte d’hiver

Starters

  • Butternut squash soup
    18.00
    With curried mascarpone Chantilly and root vegetables crisp
  • Duck foie-Gras flaked with sea salt and truffle
    25.00
    Home-made butter brioche
  • Pike-perch quenelle
    22.00
    Mushroom mash and champagne sauce
  • Free range truffle egg cooked 64°c
    25.00
    celery purée
  • 6 Oysters “Fines de clair N°3”
    21.00
  • Seared scallops
    28.00
    Vaudois dry-sausage and smooth red wine reduction

Fish

  • Perch fillets meuniere with lemon butter
    42.00
  • Lotte glacée au jus de carottesSaint Pierre fish slivers
    45.00
    wilted sea lettuce and a beetroot declination
  • Roasted turbot fillet with a shrimps crumble crust
    43.00
    Rice noodles and stir-fried vegetables
  • Cévennes Char filet confit
    39.00
    Fish caramel and saffran quinoa

Meat and Game

  • Rossini beef fillet
    48.00
    sauteed wild mushroom
  • Truffle braised veal cheek
    39.00
    braised winter vegetables
  • Pigeon roasted on the bone
    43.00
    marinated in blackcurrant, sweet potatoes waffle crisp and jus
  • Filet de chevreuil cuit au sautoir
    49.00
    fruits et légumes d’automne, sauce grand veneur

Desserts

  • Gourmet coffee
    13.00
  • Home-made ice creams and sorbets
    14.00
  • Chocolate fondant with a vanilla and passion fruit melted heart
    15.00
  • Grand Marnier soufflé
    15.00
  • Café gourmandCoconut panna cotta with an exotic fruits and chilli tartar
    14.00
  • Fried pineapple confit in argan oil with lime panna cotta
    15.00
TVA incluse dans nos prix.
Provenance des viandes, des poissons et des crustacés: bœuf, veau (CH) – agneau (NZ) – pigeon (FR) – foie gras (FR) – merlu, daurade, bar (FR) – perche (CH – selon arrivage, ALL, PO) – Saint-Jacques (FR, NO) – huîtres (FR) – tourteau (FR) – homard (CA)

OUR SELECTION OF

WINES

Au Fil de l'Eau - Carte des vins

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