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
Summer Menu

115.-

Carpaccio and crispy brioche by Gambero Rosso,

refreshing watermelon, avocado
and kiwi salad with sangria dressing

Pork ham spider from Chappuis,

locally sourced stuffed courgette flowers,
sweet and sour sauce and potato mousseline

Selection of fresh and matured Swiss cheeses

In addition Chf 45.-

Crispy meringue with roasted purple figs,

Vietnamese tarragon-flavoured honey,
white cheese sorbet

210.-

Flame-seared langoustine tartare

green bean salad,
coconut cream with lemon and ginger

Iberian Pluma cooked on the Plancha

porcini ravioli and siphon, fried egg yolk,
« tacos » of braised pulled pork

Selection of fresh and matured Swiss cheeses

Crisp fine chocolate leaves

hazelnut cream, red berries,
oxalis and blackcurrant sorbet

Pairing selected by the head wine waiter

95.-

270.-

Flame-seared langoustine tartare

green bean salad,
coconut cream with lemon and ginger

Plancha-seared tuna belly

« bimi » broccoli and tamarisk pepper coulis,
beef consommé with garum

Iberian Pluma cooked on the Plancha

porcini ravioli and siphon, fried egg yolk,
« tacos » of braised pulled pork

Selection of fresh and matured Swiss cheeses

Crisp fine chocolate leaves

hazelnut cream, red berries,
oxalis and blackcurrant sorbet

Pairing selected by the head wine waiter

115.-

340.-

Flame-seared langoustine tartare

green bean salad,
coconut cream with lemon and ginger

Barbecue-roasted blue lobster from Brittany

conehead cabbage, smoked and aniseed pepper Béarnaise,
lobster shell jus

seared tuna belly

« bimi » broccoli and tamarisk pepper coulis,
beef consommé with garum

Iberian Pluma cooked on the Plancha

porcini ravioli and siphon, fried egg yolk,
« tacos » of braised pulled pork

Selection of fresh and matured Swiss cheeses

Crisp fine chocolate leaves

hazelnut cream, red berries,
oxalis and blackcurrant sorbet

Pairing selected by the head wine waiter

125.-

Starter

Cold Starters

Refreshed Brittany crab

celery rémoulade and a veil of shellfish jus, fleur de sel waffle and « Oscietra » caviar

92.-

Gambero Rosso carpaccio

brioche, chilled watermelon, avocado and kiwi, sangria vinaigrette

88.-

Multicolored Tomato Tarte Tatin

buffalo mozzarella cream, basil sorbet, chilled tomato extraction

72.-

Hot Starters

Variation of duck foie gras

fig and pear chutney with fortified wine, toasted brioche

80.-

Sautéed frog legs

black garlic and sun-dried tomato with potato mousseline

92.-

Fish and seafood

Fish

Grilled wild John Dory fillets from Brittany

fricassée of mussels and cockles with fennel and chorizo, shellfish jus emulsion

90.-

Steamed Atlantic line-caught sea bass

with verbena and lemongrass, smoked and confit eggplant

92.-

Seafood

Plancha-seared wild langoustine tails

light lovage–yuzu « mayonnaise », tomato, buckwheat and rockfish gazpacho

94.-

Barbecue-roasted blue lobster from Brittany

conehead cabbage, smoked and aniseed pepper Béarnaise, lobster shell jus

98.-

MEAT AND POULTRY

Meat

Seared Iberian Pluma on the Plancha

porcini ravioli and siphon, fried egg yolk, « tacos » of braised pulled pork

88.-

Pan-Seared « Black Angus » Beef Tenderloin

with Bronte pistachios, « Parmigiana » eggplant, and garden sprout salad

96.-

Grilled Adret lamb chops, spiced confit leg of lamb

stuffed baby vegetables, red pepper coulis and rosemary-infused lamb jus

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.-

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.-

Mirabelle plums flambéed and stewed with verbena

cottage cheese sorbet and wildflower pollen

39.-

Crisp fine chocolate leaves

hazelnut cream, red berries, oxalis and blackcurrant sorbet

39.-

Restaurant

Exclusive experience

LA TABLE D’ESTEBAN

The taste of senses

THE RESTAURANT

The Menus

MARKET MENU

SURPRISE MENU

SUMMER 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