chocolate sorbet and cocoa nib nougatine,
milk chocolate sauce
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
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
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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
Weekly menu available only for lunch from Tuesday to Friday
Week from January 27th to 30th
115.-
Norwegian « Skrei » cod loin
sweet potato purée, crispy potato matchsticks,
ginger emulsion and herb condiment
&
Sisteron lamb chop and mini merguez roasted with paprika
spinach leaf and multicolored carrot tartlet,
lamb jus and lamb parmentier
&
Selection of fresh and matured Swiss cheeses
In addition Chf 45.-
&
Crispy Vietnamese chocolate mousse with finger lime
&
SURPRISE MENU
Served only for the whole table
With 3 starters, main course, cheese et 1 dessert
340.-
This menu is composed according to the season, arrivals, your dietary restrictions and the mood of the chef
&
Pairing with Genevan wine selected by the head wine waiter
125.-
WINTER MENU
Served only for the whole table, to be chosen among the three proposals
« 4 Courses »
210.-
Scarlet prawn tails confit in semi-salted butter
fennel and yuzu condiments,
creamy shellfish bisque
&
Alpine beef fillet « Rossini »
cardoons with black truffle from Vaucluse, potato mousseline
&
Selection of fresh and matured Swiss cheeses
&
Amalfi lemon sugar soufflé
genoa sponge with candied zest, citrus sorbet
&
Food & Wine Pairing
selected by our Head Sommelier
95.-
« 5 courses »
270.-
Scarlet prawn tails confit in semi-salted butter
fennel and yuzu condiments,
creamy shellfish bisque
&
Crispy pan-seared striped red mullet fillet
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
&
Alpine Beef Fillet « Rossini »
cardoons with black truffle from Vaucluse, potato mousseline
&
Selection of fresh and matured Swiss cheeses
&
Amalfi lemon sugar soufflé
genoa sponge with candied zest, citrus sorbet
&
Food & Wine Pairing
selected by our Head Sommelier
115.-
« 6 courses »
340.-
Scarlet prawn tails confit in semi-salted butter
fennel and yuzu condiments,
creamy shellfish bisque
&
Grilled Scallops
braised frills ragout with baby vegetables
and yellow wine
&
Crispy pan-seared striped red mullet fillet
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
&
Alpine beef fillet « Rossini »
cardoons with black truffle from Vaucluse, potato mousseline
&
Selection of fresh and matured Swiss cheeses
&
Amalfi lemon sugar soufflé
genoa sponge with candied zest, citrus sorbet
&
Food & Wine Pairing
selected by our Head Sommelier
125.-
TRUFFLE MENU
Starting January 8, for the dinner service, for the entire table
380.-
APPETIZERS
Black Diamond
Foie Gras and truffle sandwich
Mini white poultry sausage with truffle
&
Slow-cooked egg
macaroni and truffe
&
scallop leaf-by-leaf with truffle
spruce-smoked, cauliflower florets
&
Line-Caught Sea Bass translucent center
celery root risotto with truffle, meat glaze, vin jaune emulsion
&
Whole vaucluse Truffle baked in Pastry
lamb’s lettuce salad with Valais bacon
&
supreme of “Mieral” Guinea Fowl Stuffed with Foie Gras
cardoons and truffle jus, leg cromesqui and soufflé potato
&
Truffled Brillat-Savarin, Mille-Feuille Style
young shoots salad with truffle vinaigrette
&
Creamy Truffle sauce
fine sheet of grand cru Cameroon chocolate,
ice cream and crunchy truffle julienne
&
Hot truffle soufflé
Armagnac-soaked sponge cake and black truffle custard
&
Food & Wine Pairing
selected by our Head Sommelier
225.-
300.-
APPETIZERS
Black Diamond
Foie Gras and truffle sandwich
Mini white poultry sausage with truffle
&
Slow-cooked egg
macaroni and truffle
&
Line-Caught Sea Bass translucent center
celery root risotto with truffle, meat glaze, vin jaune emulsion
&
Supreme of “Mieral” Guinea Fowl Stuffed with Foie Gras
cardoons and truffle jus, leg cromesqui and soufflé potato
&
Truffled Brillat-Savarin, Mille-Feuille Style
young shoots salad with truffle vinaigrette
&
Creamy Truffle sauce
fine sheet of grand cru Cameroon chocolate,
ice cream and crunchy truffle julienne
&
Hot truffle soufflé
Armagnac-soaked sponge cake and black truffle custard
&
Food & Wine Pairing
selected by our Head Sommelier
185.-
Starter
Cold Starters
Scarlet prawn tails confit in semi-salted butter
fennel and yuzu condiments, creamy shellfish bisque
84.-
Brittany Scallop Tartare
seasoned with « Oscietra » caviar and Misho juice, seaweed butter toast
94.-
Whole vaucluse Truffle baked in Pastry
lamb’s lettuce salad with Valais bacon
150.-
Hot Starters
Pan-seared duck foie gras escalope, glazed with mulled wine
spiced blood orange compote and crumble
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
braised potatoes and charred pearl onions, rockfish fumet, saffron emulsion
88.-
Day-Boat Sole « Meunière »
roasted cauliflower with capers, chilled mushroom salad with rosé champagne
90.-
Seafood
Roasted Scallops with Salted Butter
braised frills ragout with baby vegetables and yellow wine
90.-
Grilled Brittany Blue Lobster
fregola with baby vegetables in a Sauternes broth, tempura claw, shellfish jus
92.-
MEAT AND POULTRY
Meat
Simmental veal chop grilled over lychee wood
sautéed horn-of-plenty with jus, roasted Treviso chicory with « cazette » condiments and aged Sbrinz cheese
96.-
Pan-Seared Veal Sweetbread with artichoke hearts
black truffle jus from Vaucluse
86.-
Alpine Beef Fillet « Rossini »
cardoons with black truffle from Vaucluse, potato mousseline
98.-
Poultry
« Miéral » Bresse Chicken Roasted on the Spit
Crosnes Caviar–Stuffed Cannelloni, « Poulette » sauce
110.-
Cheese
Selection of fresh and matured Swiss cheeses
45.-
