Restaurant

Exclusive experience

LA TABLE D’ESTEBAN

Until December 2025, the Domaine de Châteauvieux invites you to experience a gastronomic event as rare as it is exclusive: a dinner show served at a single, private table.

Imagined by Esteban Valle and Philippe Chevrier, this extraordinary moment is brilliantly orchestrated by our iconic maître d’. You’ll be immersed in the art of service, where ancestral traditions, contemporary gestures, and cutting-edge techniques come together. Tableside preparations, meticulous fish filleting, carving of fine meats, spectacular flambés… Every gesture becomes a performance, every dish a fleeting masterpiece.

1 exclusive table for 4 to 6 guests once a month
Reservation required – Date of your choice in August
CHF 340 per guest (excluding beverages)
Menu details to follow

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The taste of senses

THE RESTAURANT

Philippe Chevrier’s stronghold since 1986, Domaine de Châteauvieux is a land of character and history. It was in this iconic gastronomic venue that the chef built his reputation and developed his cuisine over 40 years. Far from ephemeral trends and fashions, he remains faithful to tradition.

In 2024, two Chefs join Philippe Chevrier’s brigade: François Periers, Head Chef, and Manuel Pereira, Pastry Chef. A complementary duo who share the Maître de Maison’s ambition: to offer tasty, refined cuisine, expressing the excellence of the finest produce.

Renowned for its cuisine, Domaine de Châteauvieux is also famous for the quality of its front-of-house service, provided by Esteban Valle, an emblematic figure at Domaine de Châteauvieux for 30 years.

© Adrian Ehrbar

CARTE MENUS

The Menus

Whether it’s Tasting, Surprise, Morels, Truffle or Hunting, the different menus are full of recipes which celebrate the flavours of each season. And from your taste buds to your eyes, these flavours are created according to an aesthetic with refined, innovative design.

Market Menu
Surprise Menu
Spring Menu

115.-

Seasonal amuse-bouches

Poached Soral chicken egg

green asparagus tips,
light lemon mousseline and “Prunier” caviar

Caramelised Iberian pork neck grilled

braised turnip greens with a cream sauce, turnip green tempura,
spaghetti with black garlic sauce

Selection of fresh and matured Swiss cheeses

In addition CHF 45.-

Calamansi sorbet, crisp meringue and Gruyère cream

as a pre-dessert

Crispy Vietnamese chocolate mousse with lemon caviar

chocolate and nougatine sorbet with cocoa nibs,
served with a milk chocolate sauce

Chocolate mignardises

210.-

Chilled crab with lime and Osciètre caviar

galangal-scented consommé, buckwheat and samphire

Pan-Seared Wagyu beef fillet from Lucerne

green asparagus from the Gard and stuffed morels,
light emulsion, meat glaze

Selection of fresh and matured Swiss cheeses

Hot Menton lemon soufflé

bergamot custard sauce

Food & Wine Pairing
selected by our Head Sommelier

95.-

270.-

Chilled crab with lime and Osciètre caviar

galangal-scented consommé, buckwheat and samphire

Roasted John Dory from Les Sables-d’Olonne

with semi-salted butter, baby leeks and clams stuffed in aspic,
shellfish jus and watercress coulis

Pan-Seared Wagyu Beef Fillet from lucerne

green asparagus from the Gard and stuffed morels,
light emulsion, meat glaze

Selection of fresh and matured Swiss cheeses

Hot Menton lemon soufflé

bergamot custard sauce

Food & Wine Pairing
selected by our Head Sommelier

115.-

340.-

Chilled crab with lime and Osciètre caviar

galangal-scented consommé, buckwheat and samphire

Sautéed Brittany blue lobster

white asparagus from Provence and green beans, claw tacos,
coral béarnaise and shell jus

Roasted John Dory from Les Sables-d’Olonne

with semi-salted butter, baby leeks and clams stuffed in aspic,
shellfish jus and watercress coulis

Pan-Seared Wagyu beef fillet from Lucerne

green asparagus from the Gard and stuffed morels,
light emulsion, meat glaze

Selection of fresh and matured Swiss cheeses

Hot Menton lemon soufflé

bergamot custard sauce

Food & Wine Pairing
selected by our Head Sommelier

125.-

Starter

Cold Starters

Chilled crab with lime and Osciètre caviar

galangal-scented consommé, buckwheat and samphire

88.-

Sorbet and Pressed Tender Beetroot Baked in a Salt Crust

wildflower honey and lemon vinaigrette

54.-

Hot Starters

Pan-seared duck foie gras

soft almond and rhubarb tartlet, hibiscus juice infused with white spruce

80.-

Sautéed frog legs

black garlic and sun-dried tomato with potato mousseline

92.-

Fish and seafood

Fish

Crispy pan-seared striped red mullet fillets from Vendée

burnt baby potatoes and pearl onions, rock fish fumet, saffron espuma

84.-

Steamed Line-caught sea bass from Noirmoutier

mushroom ravioli, braised pointed cabbage, green curry emulsion

88.-

Roasted John Dory from Les Sables-d’Olonne

with semi-salted butter, baby leeks and clams stuffed in aspic, shellfish jus and watercress coulis

86.-

Seafood

Sautéed Brittany blue lobster

white asparagus from Provence and green beans, claw tacos, coral béarnaise and shell jus

92.-

MEAT AND POULTRY

Meat

Caramelized Iberian pork « pluma » cooked à la plancha

sautéed and puréed rapini, leaf tempura, spaghetti and black garlic jus

86.-

Pan-seared Swiss dry-aged beef fillet with fleur de sel

pea hummus tartlet, young carrots glazed with ginger, roasted bone marrow

90.-

Veal rib chop grilled over lychee wood

green asparagus from the Gard and stuffed morels, vitello tonnato, light emulsion and meat glaze

92.-

Poultry

« Miéral » Bresse Chicken Roasted on the Spit

vegetable cannelloni with wild garlic pesto and a fricassée of broad beans, parmesan cream

110.-

Dessert

Hot Soufflé Flambéed with Green Chartreuse

custard and Liquor Bonbons

42.-

Warm « Pure Cameroon » Molten Chocolate Biscuit

Tahaa vanilla ice cream

39.-

Candied Gariguette strawberries

verbena-infused baba with orange blossom sorbet, caramelized arlette

39.-

Poached Rhubarb tartlet with hibiscus

cottage cheese sorbet, crispy meringues, tangy juice

39.-

Restaurant

Exclusive experience

LA TABLE D’ESTEBAN

The taste of senses

THE RESTAURANT

The Menus

MARKET MENU

SURPRISE MENU

SPRING MENU

La carte

Starter

Cold Starters

Hot Starters

Fish and seafood

Fish

Seafood

MEAT AND POULTRY

Meat

Poultry

Cheese

Dessert

Opening hours

ADDRESS

Les restaurants du groupe Chevrier