Restaurant

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

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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
Spring Menu

115.-

Seasonal amuse-bouches

Red tuna tartare with ginger and lime

lovage cream and garden blackcurrant caviar,
« Agria » transparency

Roasted Swiss beef fillet

yellow and green zucchini carpaccio,
crispy eggplant, citrus-scented jus,
potato mousseline

Selection of fresh and matured Swiss cheeses

In addition CHF 45.-

Calamansi sorbet, crisp meringue and Gruyère cream

as a pre-dessert

Compote of white peaches and garden redcurrants

caramelized pistachios, Timut pepper cloud,
verbena sorbet

Mignardises and chocolates

210.-

Marinated Black Crimea, Green Zebra & Marmande Tomatoes

basil panna cotta and sorbet, garden herbs, aged Pedro Ximénez gel

Plancha-Caramelised Iberian Pork Pluma

mosaic of confit vegetables, celery and Granny Smith apple extraction, reduced jus

Selection of fresh and matured Swiss cheeses

Valais Apricot Petals Marinated in Savory Syrup

soufflé-style meringue scented with poppy, crispy opaline, apricot juice and sorbet

Food & Wine Pairing
selected by our Head Sommelier

95.-

270.-

Marinated Black Crimea, Green Zebra & Marmande Tomatoes

basil panna cotta and sorbet, garden herbs, aged Pedro Ximénez gel

Plancha-Roasted Noirmoutier Tuna Loin

pressed aubergine with cuttlefish ink, anchovy milk and tomato-lovage dressing

Plancha-Caramelised Iberian Pork Pluma

mosaic of confit vegetables, celery and Granny Smith apple extraction, reduced jus

Selection of fresh and matured Swiss cheeses

Valais Apricot Petals Marinated in Savory Syrup

soufflé-style meringue scented with poppy, crispy opaline, apricot juice and sorbet

Food & Wine Pairing
selected by our Head Sommelier

115.-

340.-

Marinated Black Crimea, Green Zebra & Marmande Tomatoes

basil panna cotta and sorbet, garden herbs, aged Pedro Ximénez gel

Gently Cooked Brittany Blue Lobster

Swiss chard fricassee, coral béarnaise, lobster claw roulade and shell jus

Plancha-Roasted Noirmoutier Tuna Loin

pressed aubergine with cuttlefish ink, anchovy milk and tomato-lovage dressing

Plancha-Caramelised Iberian Pork Pluma

mosaic of confit vegetables, celery and Granny Smith apple extraction, reduced jus

Selection of fresh and matured Swiss cheeses

Valais Apricot Petals Marinated in Savory Syrup

soufflé-style meringue scented with poppy, crispy opaline, apricot juice and sorbet

Food & Wine Pairing
selected by our Head Sommelier

125.-

Starter

Cold Starters

Red Prawn (Gambero Rosso) Carpaccio with Gariguette Strawberries

fresh herb pesto and quinoa, shiso sorbet

88.-

Marinated Black Crimea, Green Zebra & Marmande Tomatoes

basil panna cotta and sorbet, garden herbs, aged Pedro Ximénez gel

54.-

Hot Starters

Pan-Seared Duck Foie Gras Escalope

crispy hazelnut tuile cookie, black cherry and tarragon chutney

84.-

Sautéed frog leg drumettes

black garlic and sun-dried tomato with potato mousseline

92.-

Fish and seafood

Fish

Crispy Pan-Seared Vendée Red Mullet Fillets

rock fish stock, crunchy and confit fennel salad

84.-

Plancha-Roasted Noirmoutier Tuna Loin

pressed aubergine with cuttlefish ink, anchovy milk and tomato-lovage dressing

86.-

Roasted John Dory from Les Sables-d’Olonne with Semi-Salted Butter

baby leeks, stuffed clams, shellfish emulsion scented with verbena

88.-

Seafood

Gently Cooked Brittany Blue Lobster

fricassee of multicoloured Swiss chard ribs, coral béarnaise sauce, lobster claw roulade and shell jus

92.-

MEAT AND POULTRY

Meat

Plancha-Caramelised Iberian Pork Pluma

mosaic of confit vegetables, celery and Granny Smith apple extraction, reduced jus

86.-

Dry-Aged Swiss Beef Fillet, Pan-Seared with sea salt flakes

green pea hummus tartlet, young carrots confit with ginger, gratinated bone marrow

92.-

Swiss « first rib » Veal Chop Grilled over Lychee Wood

minted potato gnocchi with rosemary, stuffed courgette flower, chanterelle sauce

92.-

Poultry

Whole Bresse Chicken « Miéral », Roasted on the Spit

crispy polenta with lardo di Colonnata, mushroom étuvée in nasturtium leaf, minimum 2 persons (price per person)

110.-

Dessert

Hot Soufflé Flambéed with Green Chartreuse

English custard and chartreuse filled candies

42.-

Warm soft cake, pure Cameroon chocolate

Madagascar vanilla ice cream

39.-

Crispy Raspberry & Lychee Dessert

rose-water infused juice, crystallised petals, mucilage sorbet

39.-

Candied « Gariguette » strawberries

verbena-infused baba with orange blossom,strawberry and sumac berry sorbet, caramelised arlette pastry

39.-

Restaurant

Exclusive experience

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