Example of menus

We can offer a selection of menus and can tailor to your Needs Them, your budget, the season, the fresh produce available, the number of guests. In discussions with you we can design and organize your event.

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Budget menu between 38.- and 45.-

Saffron risotto with mussels and shrimp, parmesan tuile
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Profiteroles vanille- ice coffee, hot chocolate sauce

Beef cheek simmered Gamay and mousseline potatoes
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Blueberry crumble apples, vanilla ice cream Bourbon

Marrow soup, olive oil with aromas of white truffles and crispy bacon
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Lake whitefish fillet fried in Grenoble, shuffleboard baking apples

Avocado Verrine with coriander and wild shrimp
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Fricassee of pork cheek in Geneva, potato gratin with cream

Budget menu between 58.- and 65.-

Salmon gluttony, vinaigrette with chanterelles
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Knuckle of pork with salt caramelized pine honey, coconut cassoulet
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Apple strudel, ice gingerbread

Feuillantine longeole of fennel, apple and warm mince corolla
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Sea trout tournedos with morel mushrooms, wild rice and sugar snap peas
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Jar of candied pineapple and white chocolate mousse, chocolate mint ice

Hot- cold crab, ginger and lemongrass emulsion
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Roasted veal in the oven, sage jus and parmesan
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Citrus salad with Grand Marnier and toasted almonds, marzipan ice Aix

Duck foie gras au torchon, fig bread and nuts
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Fillet of sea bream stiffened with olive oil, vinegar jus with chanterelles
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Caramelized crispy roasted blood peach, light cream and pistachio ice yellow wine

Budget menu between 65.- and 75.-

Feuillantine Saint Jacques nuts fried, stewed leeks with mushrooms
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Jambonnette stuffed free-range chicken and stewed Chardonnay, carrot mousseline salted butter
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French toast with cinnamon sugar and fat ice candied chestnut fragments

Tuna tartare strapped to bare ice with olive oil and chives
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Roasted duck breast Suzette, fondant potatoes with saffron
fricassee of beans with onion confit
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White ate red fruit salad of strawberries

Sweetbreads with artichokes and morels
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Sea bass fillet with fresh shellfish and vegetable tagliatelle and ribbon
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Caramelized pineapple, warm mellowness and ice cream with almond milk

Budget menu between 80.- and 105.-

Corn salad, fried eggs with truffles, toasted bread and foie gras
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Sea bass seared in olive oil and carcciofini in barigoule
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Pippin apple tart with vanilla ice cream Bourbon

Cake gluttony, dressing knives
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Simmental beef tenderloin red wine sauce, its slice of marrow sea salt
mesclun with Herb
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Chocolate cake, raspberry sorbet

Hot and cold foie gras, fig bread and nuts, bitter orange marmalade
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Square and lamb roasted hazelnuts Scotland baked, stewed new potatoes with spring onions and chard gratin
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Sweet crispy Reblochon based vinaigrette toasted pine nuts
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Grapefruit carpaccio with honey, blood orange sorbet

Budget menu between 110.- and 145.-

Risotto with prawns and shellfish, sea urchin emulsion languages
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Red mullet on stiffened skin with olive oil, grout bouillabaisse
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Rack of veal baked, mashed potatoes au jus
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Pineapple ravioli with crispy praline, nougat ice cream and berries

Lobster cream soup and bread
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Aiguillette St. stone saltimbocca
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Half Bresse pigeon, juices and crepe béatilles Vonnassienne
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Larded roasted baked apple, gorgonzola and corolla chews
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Cherries Jubilee and clafoutis with vanilla ice cream

Menu Budget between 150.- and 180.-

Sea bass tartare with oysters strapped on bare ice with olive oil and citrus Tuscany
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Breton lobster casserole beans sparkling and Tomme de Savoie
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Fillet of veal, gratin of cardoons riddled Genevois
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Roquefort and roasted figs with port, fig bread and nuts
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Poached pear with sweet spiced wine, gingerbread ice