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
Week from December 23
180.-
Sour cream, Oscietra caviar, toasted bread soldiers
Cardoons with Black Truffle from Vaucluse,
Potato Mousseline
In addition Chf 45.-
Spiced Biscuit with Citrus Compote,
Calamansi Sorbet, and Tart Hibiscus Jus
SURPRISE MENU
With 3 starters, main course, cheese et 1 dessert
340.-
Pairing with Genevan wine selected by the head wine waiter
125.-
WINTER MENU
« 4 Courses »
210.-
fennel and yuzu condiments,
creamy shellfish bisque
stuffed cannelloni, Botzi pear with saffron, candied squash,
lingonberries and spiced jus,
potato mousseline
Velvety Cream, black sesame nougatine
and kalamansi sorbet, tangy hibiscus jus
Pairing selected by the head wine waiter
95.-
« 5 courses »
270.-
fennel and yuzu condiments,
creamy shellfish bisque
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
stuffed cannelloni, Botzi pear with saffron, candied squash,
lingonberries and spiced jus,
potato mousseline
Velvety Cream, black sesame nougatine
and kalamansi sorbet, tangy hibiscus jus
Pairing selected by the head wine waiter
115.-
« 6 courses »
340.-
fennel and yuzu condiments,
creamy shellfish bisque
braised frills ragout with baby vegetables
and yellow wine
braised potatoes and charred pearl onions,
rockfish fumet, saffron emulsion
stuffed cannelloni, Botzi pear with saffron, candied squash,
lingonberries and spiced jus,
potato mousseline
Velvety Cream, black sesame nougatine
and kalamansi sorbet, tangy hibiscus jus
Pairing selected by the head wine waiter
125.-
TRUFFLE MENU
380.-
Black Diamond
Foie Gras and Truffle Sandwich
Mini Chicken and Truffle Sausage
macaroni and truffe
smoked with spruce, cauliflower florets
truffle celeriac risotto, meat jus,
Vin jaune emulsion
rampon and lard fromValais
cardoons in jus, thigh cromesqui, and puffed apple
young leaf salad with truffle vinaigrette
delicate layer of single-origin Cameroon chocolate,
truffle ice cream with crunchy julienne
Armagnac-soaked biscuit,
black truffle custard
Pairing selected by the head wine waiter
225.-
300.-
Black Diamond
Foie Gras and Truffle Sandwich
Mini Chicken and Truffle Sausage
macaroni and truffe
truffle celeriac risotto, meat jus,
Vin jaune emulsion
cardoons in jus, thigh cromesqui, and puffed apple
young leaf salad with truffle vinaigrette
delicate layer of single-origin Cameroon chocolate,
truffle ice cream with crunchy julienne
Armagnac-soaked biscuit,
black truffle custard
Pairing selected by the head wine waiter
185.-
