Cocina ligera y creativa

Del producto al plato

Nuestra carta se reinventa al ritmo de las estaciones y en ella predominan los productos frescos: carnes blancas y rojas, reposadas con el hueso, y pescados del mar y del lago Lemán. Estamos francamente agradecidos a nuestros proveedores, Mme. Nelly Pinard y muchos otros, que nos permiten elaborar platos de calidad.

Dos propuestas

Nuestros menús

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
  • Saint 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

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)

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