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
Reservation required.
CHF 340 per guest (excluding drinks)
Menu details coming soon

Upcoming dinner : From Tuesday, July 15 to Saturday, July 19 (5 available dates)

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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
Winter Menus

115.-

Balsamic-marinated tuna smoked over beechwood

tangy cucumber salad with Granny Smith apples
and green beans, minty sour cream

Grilled Adret lamb chops, spiced confit leg of lamb

stuffed baby vegetables, red pepper coulis
and rosemary-infused lamb jus, potato mousseline

Selection of fresh and matured Swiss cheeses

In addition Chf 45.-

Crispy basket with wild strawberries

flavored with garden lavender,
lychee sorbet, and vanilla cream

210.-

Shredded crab with filo pastry

beetroot tartare with horseradish,
yogurt veil with vinegar, honey and lemon

Pan-seared veal tenderloin with crayfish

pea and ricotta ravioli with Colonnata lard, chanterelle jus,
potato mousseline

Selection of fresh and matured Swiss cheeses

White Peach Sorbet from Vaucluse with Tahaa Vanilla

lemon thyme baba, Vietnamese tarragon, crispy tuiles

Pairing selected by the head wine waiter

95.-

270.-

Shredded crab with filo pastry

beetroot tartare with horseradish,
yogurt veil with vinegar, honey and lemon

Line-caught Atlantic sea bass

steamed with verbena and lemongrass,
smoked confit eggplant

Pan-seared veal tenderloin with crayfish

pea and ricotta ravioli with Colonnata lard, chanterelle jus,
potato mousseline

Selection of fresh and matured Swiss cheeses

White Peach Sorbet from Vaucluse with Tahaa Vanilla

lemon thyme baba, Vietnamese tarragon, crispy tuiles

Pairing selected by the head wine waiter

115.-

340.-

Shredded crab with filo pastry

beetroot tartare with horseradish,
yogurt veil with vinegar, honey and lemon

Griddled wild langoustines

light lovage and yuzu mayonnaise,
tomato and buckwheat

Line-caught Atlantic sea bass

steamed with verbena and lemongrass,
smoked confit eggplant

Pan-seared veal tenderloin with crayfish

pea and ricotta ravioli with Colonnata lard, chanterelle jus,
potato mousseline

Selection of fresh and matured Swiss cheeses

White Peach Sorbet from Vaucluse with Tahaa Vanilla

lemon thyme baba, Vietnamese tarragon, crispy tuiles

Pairing selected by the head wine waiter

125.-

Starter

Cold Starters

Shredded crab with filo pastry

beetroot tartare with horseradish, yogurt veil with vinegar, honey and lemon

78.-

Gambero Rosso carpaccio

brioche, chilled watermelon, avocado and kiwi, sangria vinaigrette

88.-

Quail eggs with « Osciètre » caviar

potato pearls with condiments, parsley and samphire coulis, fresh mint oil

84.-

Hot Starters

Pan-seared duck foie gras

strawberry and rhubarb compote, aged vinegar jelly

80.-

Sautéed frog legs

black garlic and sun-dried tomato with potato mousseline

92.-

Fish and seafood

Fish

Wild Brittany John Dory fillet

pan-seared in salted butter, artichoke heart royale (barigoule style), lemon thyme emulsion

90.-

Line-caught Atlantic sea bass

steamed with verbena and lemongrass, smoked confit eggplant

92.-

Seafood

Griddled wild langoustines

light lovage and yuzu mayonnaise, tomato and buckwheat

94.-

Barbecued Breton lobster

vegetable and farfalle minestrone, galangal-infused consommé

98.-

MEAT AND POULTRY

Meat

Pork Chop from « Monsieur Chappuis » in Lussery-Villars

gnocchi with watercress cream, ginger and lemon confit carrots

84.-

Pan-Seared « Black Angus » Beef Tenderloin

with Bronte pistachios, teriyaki skewer, stuffed zucchini flower and tomato coulis

96.-

Barbecued Adret lamb racks and saddle

stuffed cannelloni, french-style pea fricassee, parmesan emulsion

90.-

Poultry

Bresse Chicken « Miéral » Roasted on a Spit

confit « Agria » potato, stuffed leeks, chanterelle mushroom, « diable » sauce (price per pers., min. 2 people)

110.-

Dessert

Amalfi Lemon Soufflé with Sugar

sponge cake and crispy candied zest, citrus sorbet infused with vodka

39.-

Hot Soufflé Flambéed with Green Chartreuse

custard and Liquor Bonbons

39.-

Warm « Pure Venezuela » Molten Chocolate Biscuit

Madagascar vanilla ice cream

39.-

« Red Diamond » cherry trompe-l’œil

Matcha tea and elderflower, fresh almond sorbet

39.-

White Peach Sorbet from Vaucluse with Tahaa Vanilla

lemon thyme baba, Vietnamese tarragon, crispy tuiles

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