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LA TABLE D’ESTEBAN

Le Domaine de Châteauvieux invites you to a unique experience celebrating the art of service: La Table d’Esteban. Each month, our Restaurant Manager, Esteban Valle, presents an exceptional dinner featuring exclusive tableside carving and flambéing techniques, offering guests a true culinary show !

The first dinner will take place on Wednesday, April 16, at 20.00
1 exclusive table for 4 to 6 guests – Reservation required.

DINNER N°1 – FIRST GOURMET SCENE

Velouté and white asparagus tips from Vaucluse,
tangy cream with « Osciètre » caviar, buckwheat blinis

Norwegian scallops grilled on a Konro Binchotan charcoal grill, mirin sauce with vegetables

Salt-crusted line-caught sea bass,
« pencil » leeks and celeriac, piquillo pepper coulis

Bresse Miéral chicken stuffed with wild garlic, roasted on a spit, fricassee of fava beans and green peas, cooking juices with pesto, mashed potatoes

Selection of aged Swiss cheeses presented on a trolley

Morels flambéed with Grand Marnier,
caramelized pecans, matcha sponge cake, bergamot sorbet

CHF 340.- (excluding drinks)

domaine-de-chateauvieux-esteban-valle-2024-guillaume-cottancin-2-2-2

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
Winter Menus

115.-

Langoustine tartare and fried soft-boiled soral egg

asparagus cream and smoked Avruga pearls

Adret lamb rack cooked in hay

barigoule-style artichokes and braised carrots, savory jus potato mousseline

Selection of fresh and matured Swiss cheeses

In addition Chf 45.-

poached rhubarb with purple oxalis

orange blossom cream,with cheese sorbet, and wildflower pollen

210.-

Cavaillon white asparagus with lemon,

tangy cream with Ossetra caviar,
buckwheat blinis

Pan-seared pigeon supreme from Deux-Sèvres,

fricassee of peas and rhubarb, kumquat condiment,
potato mousseline

Selection of fresh and matured Swiss cheeses

Genoa Cake with Blood Orange Segments,

Bronte pistachios and fresh cheese sorbet,
orange juice with Grand Marnier

Pairing selected by the head wine waiter

95.-

270.-

Cavaillon white asparagus with lemon,

tangy cream with Ossetra caviar,
buckwheat blinis

Seared Norwegian scallops,

fricassée of trimmings with baby vegetables,
yellow wine emulsion

Pan-seared pigeon supreme from Deux-Sèvres,

fricassee of peas and rhubarb, kumquat condiment,
potato mousseline

Selection of fresh and matured Swiss cheeses

Genoa Cake with Blood Orange Segments,

Bronte pistachios and fresh cheese sorbet,
orange juice with Grand Marnier

Pairing selected by the head wine waiter

115.-

340.-

Cavaillon white asparagus with lemon,

tangy cream with Ossetra caviar,
buckwheat blinis

Seared Norwegian Scallops,

fricassée of trimmings with baby vegetables,
yellow wine emulsion

Skrei cod fillet, lightly cooked,

broth with small vegetables, anchovies
and Taggiasca olives, hollandaise sauce

Pan-fried pigeon breast from Deux-Sèvres,

fricassee of peas and rhubarb, kumquat condiment,
potato mousseline

Selection of fresh and matured Swiss cheeses

Genoa Cake with Blood Orange Segments,

Bronte pistachios and fresh cheese sorbet,
orange juice with Grand Marnier

Pairing selected by the head wine waiter

125.-

Starter

Cold Starters

Brittany sea urchin coral and candied citron

crispy fennel salad, light shellfish cream with caviar, tarragon « Caroline » choux pastry

82.-

Baby artichoke hearts « Poivrade » stuffed with foie gras

orgeat cream and duck jelly infused with roasted coffee, toasted brioche

80.-

Carpaccio of Gambero Rosso Marinated with Passion Fruit

vodka and lemon cream, toasted seaweed bread

88.-

Cavaillon white asparagus with lemon

tangy cream with Ossetra caviar, buckwheat blinis

84.-

Hot Starters

Pan-fried frog legs

potato mousseline with braised garlic and sun-dried tomato

92.-

Fish and seafood

Fish

Pan-Seared Crispy Brittany Red Mullet Fillets

fennel ravioli with lemon and saffron pistils, sea urchin coral emulsion

96.-

Seared Norwegian Scallops

fricassée of trimmings with baby vegetables, yellow wine emulsion

90.-

Atlantic Line-Caught Sea Bass Roasted in Salted Butter

stuffed razor clams, shellfish broth, saffron-infused fregola and longeole sausage

90.-

Seafood

Grilled Brittany Blue Lobster with Noilly

baby leeks and celeriac mousseline, chilled claw meat, and shell jus

96.-

MEAT AND POULTRY

Meat

Pork Chop from « Monsieur Chappuis » in Lussery-Villars

gnocchi with watercress cream, ginger and lemon confit carrots (price per pers., min. 2 people)

84.-

Pan-Seared « Black Angus » Beef Tenderloin

thin tart with green asparagus and morels, oxtail « gyoza »

96.-

Pan-seared and lightly smoked veal sweetbread

braised endives with mandarin, licorice-infused jus

88.-

Poultry

Bresse Chicken « Miéral » Roasted on a Spit

fricassee of broad beans with morels and wild garlic pesto (price per pers., min. 2 people)

110.-

Dessert

Grand Cru Cameroon chocolate custard

cognac and smoked vanilla custard, cocoa crisp, caramel ice cream

39.-

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.-

Genoa Cake with Blood Orange Supremes « Oriental Style »

Bronte pistachios and fresh cheese sorbet

39.-

Restaurant

News

LA TABLE D’ESTEBAN

The taste of senses

THE RESTAURANT

The Menus

MARKET MENU

SURPRISE MENU

SPRING 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