Restaurant

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VEGGIE WEEK

Domaine de Châteauvieux is taking part in the fifth edition of Veggie Week, a festival focusing on vegetarian gastronomy organised in French-speaking Switzerland. This is an opportunity for our chefs to offer a tasty and creative menu featuring seasonal fruits and vegetables.

Menu valid from 3 to 14 June, booking required.
CHF 160 per guest (excluding drinks)

Amuse-bouches
Avocado mousse tartlet with nori seaweed
Bite of endive with fresh goat’s cheese, dates and pink pepper
Mushroom crisp with old vinegar
*
Beetroot tartar with horseradish,
Greek yoghurt veil, mint and black lemon
*
Tomato with buratta
Basil sorbet, gazpacho and parmesan tuile
*
Stuffed courgette flower,
Niçoise vegetables, ponzu sauce
*
Risotto with asparagus and saffron pistils
Vegetable juice
*
Vaucluse peach compote
Cottage cheese sorbet, lemon with hibiscus and Nepita flower
*
Mignardises

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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
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Starter

Cold Starters

Shredded crab with filo pastry
beetroot tartare with horseradish, yogurt veil with vinegar, honey and lemon
78.-
Gambero Rosso carpaccio
brioche, chilled watermelon, avocado and kiwi, sangria vinaigrette
88.-
Quail eggs with « Osciètre » caviar
potato pearls with condiments, parsley and samphire coulis, fresh mint oil
84.-

Hot Starters

Pan-seared duck foie gras
strawberry and rhubarb compote, aged vinegar jelly
80.-
Sautéed frog legs
black garlic and sun-dried tomato with potato mousseline
92.-

Fish and seafood

Fish

Wild Brittany John Dory fillet
pan-seared in salted butter, artichoke heart royale (barigoule style), lemon thyme emulsion
90.-
Line-caught Atlantic sea bass
steamed with verbena and lemongrass, smoked confit eggplant
92.-

Seafood

Griddled wild langoustines
light lovage and yuzu mayonnaise, tomato and buckwheat
94.-
Barbecued Breton lobster
vegetable and farfalle minestrone, galangal-infused consommé
98.-

MEAT AND POULTRY

Meat

Pork Chop from « Monsieur Chappuis » in Lussery-Villars
gnocchi with watercress cream, ginger and lemon confit carrots
84.-
Pan-Seared « Black Angus » Beef Tenderloin
with Bronte pistachios, teriyaki skewer, stuffed zucchini flower and tomato coulis
96.-
Barbecued Adret lamb racks and saddle
stuffed cannelloni, french-style pea fricassee, parmesan emulsion
90.-

Poultry

Bresse Chicken « Miéral » Roasted on a Spit
confit « Agria » potato, stuffed leeks, chanterelle mushroom, « diable » sauce (price per pers., min. 2 people)
110.-

Cheese

Selection of fresh and matured Swiss cheeses
45.-

Dessert

Amalfi Lemon Soufflé with Sugar
sponge cake and crispy candied zest, citrus sorbet infused with vodka
39.-

Hot Soufflé Flambéed with Green Chartreuse
custard and Liquor Bonbons
39.-

Warm « Pure Venezuela » Molten Chocolate Biscuit
Madagascar vanilla ice cream
39.-

« Red Diamond » cherry trompe-l’œil
Matcha tea and elderflower, fresh almond sorbet
39.-

White Peach Sorbet from Vaucluse with Tahaa Vanilla
lemon thyme baba, Vietnamese tarragon, crispy tuiles
39.-
Opening hours

From Tuesday to Saturday
From 12h00 to 14h00 and from 19h00 to 22h00

ADDRESS

Chemin de Châteauvieux 16,
Peney-Dessus,
1242 Satigny
Tel: +41 (0)22 753 15 11

Les restaurants du groupe Chevrier
Chez Philippe (5)
Chez Philippe
Café des Négociants_salle de restaurant.
Café des Négociants
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Denise's Burger
Les Aviateurs intérieur (1)
Les Aviateurs
Logo Groupe Chevrier
By placing the seasons and the respect of produce at the heart of his cuisine, by working as close to this produce as possible to preserve authenticity and nature, he innovates both for the palate and for the eyes. Through a studied, respectful, but often daring approach, he allows the intensity of flavour to express itself; truth in its purest form.
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