Executive Chef

« The awakening of one’s senses, the authenticity of products and the desire to share is the guideline that I have set for myself varying according to menus and seasons.
Cooking is a passion and I wish to share it with you, as I share my love for tasteful products from small and local producers certified Genève Région Terre Avenir (GRTA).
Bon appétit! »

Lunch Menu of the Week

menu de la semaine

3 courses menu: CHF 39.-
2 courses menu: CHF 35.-
Main course: CHF 28.-
Menu of the week available on request at +41 (0)22 849 75 75

A la Carte


  • Smoked Leman lake Fera fish, green asparagus, blinis and Maltaise sauce: 25.-
  • Longeole sausage and Roseval potatoes, tartare’s way, local black wholegrain mustard: 29.-
  • Organic Troinex chilly flavoured crab, courgette gazpacho: 28.-
  • Mixed green salad and local vegetables: 28.-


  • Lake Leman Fera fish fillet, aubergine and cherry tomatoes: 36.-
  • Wild seabass fillet, organic saffron from Geneva and local rocket: 50.-
  • Leman lake Perches fish fillets, homemade french fries and tartare sauce: 49.-


  • Nant d’Avril farmhouse chicken blanquette style, spring local vegetables and pilaf rice: 38.-
  • Panfried veal sweetbreads, broadbeans, almonds and Morilles mushrooms fricasée: 44.-


Pan seared Fish of the day: 55.-

entrecote 6 weeks dry aged: 525-

Sauce au choix:
  • Mediterranean style vegetables & wild garlic
  • Bernaise sauce
  • Beef jus
Garniture aux choix:
  • Mash potatoes
  • Steamed spring local vegetables
  • Mixed green salad and local vegetables

Chef’s Signature dishes

Egg bio of Vandoeuvres Stalder farm, cooked with bacon and red wine: 22.-

Thyme flavored rack of lamb from Vessy farm, cooked in casserole, spring local vegetables, Ratte confit potatoes: 52.-

Valrhona chocolate fondant, caramel cream and Maldon salt (gluten free): 15.-

Homemade desserts by Aurélien Houillon, Pastry Chef

Vanilla, pineapple and Jasmin tea macaroon: 15.-

Chocolate pine cone and pinenuts: 15.-

The Parc gourmet coffee: 18.-

Strawberry tart: 15.-

Our schedule