Restaurant

The taste of senses

THE RESTAURANT

The stronghold of Philippe Chevrier since 1986, the Domaine de Châteauvieux captivates with its character and history. It is in this renowned gastronomic venue that the Chef has built his reputation and developed his cuisine over 40 years.

His style: a blend of rigor and creativity, discretion and openness. Far from fleeting trends and fads, it is rooted in longevity and tradition. In an academic form, respectful yet often daring, he offers a subtle and delicate cuisine that highlights the product.

Renowned for its cuisine, the Domaine de Châteauvieux is also celebrated for its excellence in service, embodied by Esteban Valle Trujillo, an iconic figure at the Domaine de Châteauvieux for nearly 30 years.

CARTE MENUS
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Starter

Cold Starters

Brittany lobster marinated in condiments
raspberries and smoked avocado
90.-
Multicoloured tomato delight
mozzarella cream and basil sorbet
74.-

Hot Starters

Slice of seared duck foie gras
black cherry with tarragon
86.-
pan-fried frogs legs
potato mousseline with braised garlic and sun-dried tomatoes
92.-

Fish and seafood

Fish

Grilled chunk of line-caught turbot from l’Ile d’Yeu
celeriac with anchovy butter, juice from the roasted bones
110.-
Whole roasted Brittany coast John Dory
fried artichokes, shellfish emulsion with salted butter min. 2 people (price/pers.)
90.-
Mediterranean bluefin tuna fillet
marbled with Colonnata bacon, zucchini flower, sweet pepper with smoked paprika
84.-

Seafood

Pan-fried langoustines from Loctudy
in Kadaïf, violin zucchini, saffron pistils emulsion
88.-

MEAT AND POULTRY

Meat

Pork chop from Jussy farm
pakchoi with sesame oil, shiitake juice
86.-
Lightly smoked fillet of beef
summer vegetable tart, beef juice with oregano and black garlic
92.-
Albi breast of pigeon roasted with nuts
braised chard chops with chanterelle mushrooms, juice with barberry
84.-

Poultry

spit-roasted « mieral » bresse chicken
greedy salad, waffle potatoes (price per pers., min. 2 people)
110.-

Cheese

Selection of fresh and matured Swiss cheeses
45.-

Dessert

Gariguettes and Valais apricots with orange blossom
strawberry sorbet and juice with red pepper « sumac »
39.-

Stewed cherries in syrup and verbena cream
crunchy tile, genoa bread and almond sorbet
39.-

Vaucluse yellow peach and cottage cheese sorbet
lemon with hibiscus and nepita flowers
39.-

Hot soufflé flambé, green chartreuse cream and candies
39.-

Chocolate pure Venezuelan hot and creamy biscuit,
vanilla ice cream
39.-
Opening hours

From Tuesday to Saturday
From 12h00 to 14h00 and from 19h00 to 22h00

ADDRESS

Chemin de Châteauvieux 16,
Peney-Dessus,
1242 Satigny
Tel: +41 (0)22 753 15 11

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By placing the seasons and the respect of produce at the heart of his cuisine, by working as close to this produce as possible to preserve authenticity and nature, he innovates both for the palate and for the eyes. Through a studied, respectful, but often daring approach, he allows the intensity of flavour to express itself; truth in its purest form.
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