Restaurant

The taste of senses

THE RESTAURANT

Flagship of the group, the Domaine de Châteauvieux is much more than must-see gourmet restaurant, a reference address for gastronomy lovers.

It is a sensory experience, where the seasonal produce is king. By working the ingredients as close to their nature, structure, and consistency as possible, they can then reveal their aromas, flavours, and originality.

Under the encouragement of Philippe Chevrier and Damien Coche, the restaurant creates and offers an idea of both simple and refined cuisine.

In the restaurant, it is Esteban Valle who will place these dishes before you with flambéing and table-side carving, which he has mastered perfectly.

CARTE MENUS

The Menus

Whether it’s Gourmet, Fin Bec, Surprise, Morilles, Truffe or Chasse, 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 Menus

115.-

Ravioli of Breton lobster, cannelloni of zucchini with riccotina,

pine nuts, broth flavoured with tagete

Sauteed roe deer fillet, cabbage with bacon,

chanterelles, deep-fried onion, blueberry juice with black pepper,
potato mousseline

Selection of fresh and matured Swiss cheeses

In addition Chf 45.-

Apple tart in the tatin manner,

buckwheat foam, cider sorbet

210.-

Tartare of dubling bay prawn from the Breton coast

with condiments and « Prunier » caviar, shellfish jelly,
toasted bread with seaweed butter

roasted saddle of roebuck deer with spiced caramel

figue and poached pear, gratin of potato
with porcini mushrooms, blueberry juice

Selection of fresh and matured Swiss cheeses

baked apple in the tatin style

light buckweat mousse, cider sorbet

Pairing with Genevan wine selected by the head wine waiter

75.-

270.-

Tartare of dubling bay prawn from the Breton coast

with condiments and « Prunier » caviar, shellfish jelly,
toasted bread with seaweed butter

john dory cooked over lychee charcoal

ponzu sauce, soya bean sprouts and shitakee with roasted peanuts

roasted saddle of roebuck deer with spiced caramel

figue and poached pear, gratin of potato
with porcini mushrooms, blueberry juice

Selection of fresh and matured Swiss cheeses

baked apple in the tatin style

light buckweat mousse, cider sorbet

Pairing with Genevan wine selected by the head wine waiter

90.-

340.-

Tartare of dubling bay prawn from the Breton coast

with condiments and « Prunier » caviar, shellfish jelly,
toasted bread with seaweed butter

Norwegian scallops

seashells with saffron, bottarga and light cream with anchovies

john dory cooked over lychee charcoal

ponzu sauce, soya bean sprouts and shitakee with roasted peanuts

roasted saddle of roebuck deer with spiced caramel

figue and poached pear, gratin of potato
with porcini mushrooms, blueberry juice

Selection of fresh and matured Swiss cheeses

baked apple in the tatin style

light buckweat mousse, cider sorbet

Pairing with Genevan wine selected by the head wine waiter

105.-

Starter

Cold Starters

Tartare of dubling bay prawn from the Breton coast

with condiments and « Prunier » caviar, shellfish jelly, toasted bread with seaweed butter

96.-

crispy tartlet of norway king crab flakes,

avocado cream with horseradish, grapefruit jelly with cardamom

94.-

Hot Starters

Duo of duck foie gras, terrine and pan-fried,

kent mango chutney and passion fruit with tagetes, warm brioche

86.-

Sauteed frogs’ legs, potato mousseline

with black garlic and sun-dried tomato

92.-

Fish and seafood

Fish

whole john dory cooked over lychee charcoal,

ponzu sauce, soya bean sprouts and shitakee with roasted peanuts (price per pers., min. 2 people)

110.-

crispy pan-fried fillets of red mullet from les roches noires

(Trouville-sur-mer/Calvados) bouillabaisse of shellfish, light rouille, black garlic and soldiers

90.-

thornback ray wing cooked in the meunier style « gribiche »

tetragon coulis with fried capers and diced pomelo

86.-

Seafood

Breton lobster cooked on a gridle,

green apple and caviar lime with Tasmanian pepper, shell juice

Half : 80.-

Full : 160.-

MEAT AND POULTRY

Meat

roasted saddle of roebuck deer with spiced caramel

figue and poached pear, gratin of potato with porcini mushrooms, blueberry juice (price per pers., min. 2 people)

110.-

roast rack of appenzell lamb

leek tartlet, cherry bell pepper filled with braised shoulder of lamb, strenght piquillo sauce

96.-

pan-fried tenderloin of beef from our mountain pastures

with hazelnut butter, braised oxtrail ravioli with chanterelle mushrooms, light foie gras cream

98.-

Poultry

spit-roasted « mieral » bresse chicken

lemon pepper juice, artichoke hearts and horn of plenty, with black garlic (price per pers., min. 2 people)

130.-

Dessert

Chocolate pure Venezuelan hot and creamy biscuit,

vanilla ice cream

39.-

baked apple in the tatin style

light buckweat mousse, cider sorbet

39.-

« Guanaja » 70% chocolate cream

shortbread « petit beurre » mousse, toasted bread crisps, brioche ice cream

39.-

candied unripe grapes

verjuice, rice pudding sauce, vine leaf ice cream

39.-

Restaurant

The taste of senses

THE RESTAURANT

The Menus

MARKET MENU

SURPRISE MENU

AUTUMN 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