sponge cake with candied zest, citrus sorbet flavoured with vodka
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 February 17th to 20th
115.-
Crunchy salad with fennel, preserved lemon and sea urchin coral
light shellfish cream with caviar, seed melba toast
&
Roasted Simmental beef fillet
crispy mini artichokes ‘barigoule’, coriander and miso purée, potato mousseline
&
Selection of fresh and matured Swiss cheeses
In addition CHF 45.-
&
Amalfi lemon soufflé with sugar
&
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.-
Shedded and delicate lobster veil with pink grapefruit
pickles and marinated avocado, seeded Melba toast, lobster claw bonbon with bedrgamot
&
Pan-Seared Wagyu beef fillet from Lcerne
Gnocchi and braised leeks, black pepper–flavoured delicacy
&
Selection of fresh and matured Swiss cheeses
&
Crispy vietnamese chocolate and finger lime mousse
cocoa sorbet and cocoa nib nougatine, milk chocolate sauce
&
Food & Wine Pairing
selected by our Head Sommelier
95.-
« 5 courses »
270.-
Shedded and delicate Lobster veil with pink grapefruit
Pickles and marinated avocado, seeded Melba toast, lobster claw bonbon with bergamot
&
Crispy pan-seared striped red mullet fillet
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
&
Pan-Seared Wagyu Beef Fillet from lucerne
Gnocchi and braised leeks, black pepper–flavoured delicacy
&
Selection of fresh and matured Swiss cheeses
&
Crispy vietnamese chocolate and finger lime mousse
cocoa sorbet and cocoa nib nougatine, milk chocolate sauce
&
Food & Wine Pairing
selected by our Head Sommelier
115.-
« 6 courses »
340.-
Shedded and delicate lobster veil with pink grapefruit
Pickles and marinated avocado, seeded Melba toast, lobster claw bonbon with bergamot
&
Grilled Scallops
Ragout of candied skirts, shiitake and bean sprouts, lemongrass emulsion
&
Crispy pan-seared striped red mullet fillet
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
&
Pan-Seared Wagyu beef fillet from Lucerne
Gnocchi and braised leeks, black pepper–flavoured delicacy
&
Selection of fresh and matured Swiss cheeses
&
Crispy vietnamese chocolate and finger lime mousse
cocoa sorbet and cocoa nib nougatine, milk chocolate sauce
&
Food & Wine Pairing
selected by our Head Sommelier
125.-
TRUFFLE MENU
Served 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.-
Chilled Crab with Bergamot
vegetable consommé, sesame and tapioca pearls, herb cream and « Oscietra » caviar
80.-
Sorbet and Pressed Tender Beetroot Baked in a Salt Crust
wildflower honey and lemon vinaigrette
54.-
Hot Starters
Sautéed frog legs
black garlic and sun-dried tomato with potato mousseline
92.-
Whole vaucluse Truffle baked in Pastry
lamb’s lettuce salad with Valais bacon (small 70.-)
130.-
Fish and seafood
Fish
Crispy pan-seared striped red mullet fillets
braised potatoes and charred pearl onions, rockfish fumet, saffron emulsion
88.-
Line-caught sole fillet, fragranced with green curry
Cauliflower with capers and fresh mushrooms
90.-
Seafood
Roasted scallops with salted butter
ragout braised skirts, shiitake and bean sprouts, lemongrass emulsion
90.-
Plancha-Roasted Langoustine Tails
crispy matchstick fries and sweet potato purée, ginger beurre blanc and herb condiment
92.-
MEAT AND POULTRY
Meat
pan-Seared Sisteron Lamb Cutlets with Black Garlic and Thyme
Mini paprika merguez, carrot tartlet and spinach leaves
86.-
Alpine Beef Fillet « Rossini »
cardoons with black truffle from Vaucluse, potato mousseline
98.-
simmental veal chop grilled over lychee wood
Ravioli filled with caramelized fennel, star anise–infused jus
96.-
Poultry
« Miéral » Bresse Chicken Roasted on the Spit
Crosnes Caviar–Stuffed Cannelloni, « Poulette » sauce
110.-
Cheese
Selection of fresh and matured Swiss cheeses
45.-
