Restaurant - Menu - Block

À la carte menu

 

Starters

Carpaccio of tomatoes with burrata cheese, basil pesto and balsamic vinegar pearls
19.00
Gazpacho of GRTA tomatoes with oregano
21.00
Hand-minced beef tartare, with a “classic sauce” and mesclun salad
22.00

Main course 38.00

Lightly cooked duck foie gras, black cherry chutney with kirsch, ginger and lime
24.00
Summer salad with melon, cucumber and watermelon, pickled Paris mushrooms
21.00
 

Meat

The “Carougeoise" steak 250g
48.00

Our selection of sauces: Maitre d'hotel, Béarnaise or pepper

Our side dishes: mousseline of potatoes, French fries, seasonal vegetables or potato gratin

Chicken ballotine with a piquillo pepper sauce, chopped peppers with thyme and lemon
52.00
Oven-roasted rack of lamb with mini ratatouille and potato gratin
39.00

(Origin: Ireland)

 

Fishes

Fillet of sea bream à la plancha served in a basil beurre blanc sauce, with baby vegetables and mousseline of potatoes
41.00
Pan-fried frog legs in garlic parsley
49.00

(Origin: Switzerland)

Pink grilled tuna steak, miso and yuzu sauce, mini ratatouille and Camargue red rice
39.00
Sautéed calamaretti, “fregola sarda” risotto and parmesan shavings
39.00
 

Cheese

Charmey Gruyère (matured for 9 months)
12.00
Fresh goat’s cheese from Moléson (Fribourg)
12.00
Saint-Marcellin served "à la Lyonnaise"
14.00
« Papillon noir » Roquefort
14.00

Desserts

Artisan Swiss ice creams and sorbets (price per scoop)
5.00
Crème brûlée with pure “Cameroonian” chocolate
14.00
Gourmet coffee
15.00
Peach tart with almond and hazelnut cream with tonka bean and Valais apricot ice cream
13.00
Rum baba with orange-flavoured syrup and whipped cream
14.00
Strawberry, lemon and basil melt with a bergamot sorbet
14.00