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 simple, 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 almost 30 years.
© Adrian Ehrbar
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![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)
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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 February 11 to 14, 2025
115.-
leeks, lemony beurre blanc
broth-confited vegetables, black shallots and reduced jus,
potato mousseline
In addition Chf 45.-
fresh mandarin juice and a sablé with fleur de sel
TRUFFLE MENU
360.-
Truffle croque with aged Gruyère cheese and ham nuts
Candied potato, quail egg and truffle
Crisp and light mousse, truffle mascarpone
truffle and celery ball, mini flaky brioche
royal of cauliflower with truffle
pommes soufflées yellow wine emulsion
rampon and truffle vinaigrette
cardoon au jus and truffle potato mousseline
veal jus and toasted bread tuile
turbinée minute
and black truffle crème brulée
Pairing selected by the head wine waiter
SURPRISE MENU
With 3 starters, main course, cheese et 2 desserts
340.-
Pairing with Genevan wine selected by the head wine waiter
125.-
WINTER MENU
« 4 Courses »
210.-
vodka and lemon cream, toasted seaweed bread
crispy Jerusalem artichokes and « Boule d’Or » turnips, herb-infused cream,
potato mousseline
cognac and smoked vanilla custard, cocoa crisp, caramel ice cream
Pairing selected by the head wine waiter
95.-
« 5 courses »
270.-
vodka and lemon cream, toasted seaweed bread
fricassée of trimmings with baby vegetables, yellow wine emulsion
crispy Jerusalem artichokes and « Boule d’Or » turnips, herb-infused cream,
potato mousseline
cognac and smoked vanilla custard, cocoa crisp, caramel ice cream
Pairing selected by the head wine waiter
115.-
« 6 courses »
340.-
vodka and lemon cream, toasted seaweed bread
fricassée of trimmings with baby vegetables, yellow wine emulsion
fennel ravioli with lemon and saffron pistils, sea urchin coral emulsion
crispy Jerusalem artichokes and « Boule d’Or » turnips, herb-infused cream,
potato mousseline
cognac and smoked vanilla custard, cocoa crisp, caramel ice cream
Pairing selected by the head wine waiter
125.-
