News
VEGGIE WEEK
Domaine de Châteauvieux is taking part in the fifth edition of Veggie Week, a festival focusing on vegetarian gastronomy organised in French-speaking Switzerland. This is an opportunity for our chefs to offer a tasty and creative menu featuring seasonal fruits and vegetables.
Menu valid from 3 to 14 June, booking required.
CHF 160 per guest (excluding drinks)
Amuse-bouches
Avocado mousse tartlet with nori seaweed
Bite of endive with fresh goat’s cheese, dates and pink pepper
Mushroom crisp with old vinegar
*
Beetroot tartar with horseradish,
Greek yoghurt veil, mint and black lemon
*
Tomato with buratta
Basil sorbet, gazpacho and parmesan tuile
*
Stuffed courgette flower,
Niçoise vegetables, ponzu sauce
*
Risotto with asparagus and saffron pistils
Vegetable juice
*
Vaucluse peach compote
Cottage cheese sorbet, lemon with hibiscus and Nepita flower
*
Mignardises
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
![field_image['alt']](https://chateauvieux.ch/app/uploads/2024/11/Domaine-de-Chateauvieux-©-Mathilda-Perrot-8.jpg)
![field_image['alt']](https://chateauvieux.ch/app/uploads/2024/08/Domaine-de-Chateauvieux_Terrasse-du-restaurant-©-Guillaume-Cottancin-3.jpg)
![field_image['alt']](https://chateauvieux.ch/app/uploads/2024/08/Domaine-de-Chateauvieux_Jambonnettes-de-cuisses-de-grenouilles-poelees-©-Guillaume-Cottancin-1-1-scaled.jpg)
![field_image['alt']](https://chateauvieux.ch/app/uploads/2024/08/Domaine-de-Chateauvieux_Tarte-Tatin-©-Guillaume-Cottancin-2.jpg)
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.
MOREL MENU
340.-
Pan-seared frog leg drumsticks, morel mashed potatoes
morel mimosa, blinis with « Osciètre » caviar
fricassée of fava beans, yellow wine emulsion
artichoke and morel royale, verbena-scented emulsion
stuffed morels, green asparagus, thyme jus, parmentier of confit shoulder
with Chasselas wine and smoked morels
smoked dark chocolate cream, hazelnut ice cream
Pairing selected by the head waiter
125.-
MARKET MENU
Week from May 20 to 23 2025
115.-
parsley coulis and glasswort, fresh mint oil
teriyaki skewer, zucchini flower stuffed with tomato coulis,
potato mousseline
In addition Chf 45.-
yuzu-flavored cream, sesame nougatine, and ice cream
SURPRISE MENU
With 3 starters, main course, cheese et 1 dessert
340.-
Pairing with Genevan wine selected by the head wine waiter
125.-
SPRING MENU
« 4 Courses »
210.-
beetroot tartare with horseradish,
yogurt veil with vinegar, honey and lemon
green pea and ricotta ravioli with Colonnata bacon, light jus,
potato mousseline
with hibiscus and orange blossom,
strawberry and sumac sorbet
Pairing selected by the head wine waiter
95.-
« 5 courses »
270.-
beetroot tartare with horseradish,
yogurt veil with vinegar, honey and lemon
steamed with verbena and lemongrass,
smoked confit eggplant
fgreen pea and ricotta ravioli with Colonnata bacon, light jus,
potato mousseline
with hibiscus and orange blossom,
strawberry and sumac sorbet
Pairing selected by the head wine waiter
115.-
« 6 courses »
340.-
beetroot tartare with horseradish,
yogurt veil with vinegar, honey and lemon
light lovage and yuzu mayonnaise,
tomato and buckwheat
steamed with verbena and lemongrass,
smoked confit eggplant
green pea and ricotta ravioli with Colonnata bacon, light jus,
potato mousseline
with hibiscus and orange blossom,
strawberry and sumac sorbet
Pairing selected by the head wine waiter
125.-
