What is he up to?
Dominique Gauthier has worked in some of France's most prestigious establishments, and is no stranger to the codes of haute cuisine. Stocks. Sauces. Precise cooking and the right pairings. He likes to brighten up this venerable register with beautiful Mediterranean notes. But also with exotic accents brought back from his travels in Thailand.
During his years in Geneva, the chef has also forged links with the cream of regional suppliers and selected the finest local produce: vegetables from Pierre Gallay, poultry from Nant d'Avril and beef from the Minder family. And let's not forget Niels Rodin's magical citrus fruits and Stéphanie's honey. This is the Gauthier style, all elegance and gourmandise, never flashy, never provocative, which sheds new light on classic gastronomy.
La Carte
Menu of the Week
From Monday, December 8 to Friday, December 12, 2025
Served at lunchtime only
CHF 65.-
Arctic char rillettes with Imperator curry, watercress coulis,
Lime sabayon
****
Rock fish like a bouillabaisse,
Potatoes with saffron and grilled fennel
or
Beef cheek brisket, creamy Pink Lady apple
, celery root, endive, and kumquat
****
Soft cocoa biscuit, Orfève chocolate espuma,
Black sesame praline
La Carte
Signatures Dishes
To enjoy alone or to share
Bündnerfleisch Swiss salmon, Imperial caviar and yuzu *
CHF 70.-
Frogs in tempura, spinach and garlic milk mousse
CHF 60.-
Roasted scampi with kadaif, citrus and basil
CHF 65.-
La Carte
Getting started
Muscat squash and pumpkin ravioli, kaffir lime leaves, and Thai basil
CHF 35.-
Scallops, ponzu sauce and lemon caviar
CHF 60.-
Soft-boiled egg from the Lignon farm, Jerusalem artichoke, and truffle
CHF 55.-
Imperial Amur caviar tin, 100g, Swiss salmon gravlax, double cream from Gruyère
CHF 350.-
La Carte
To follow
Line-caught hake, citrus fruits, and colorful cauliflowers
CHF 60.-
Brittany coast Saint-Pierre, sea urchin and shellfish
CHF 75.-
Roasted langoustines, Pierre Gallay cardoons, and truffles
CHF 80.-
Nant d’Avril poultry, Cartigny butternut squash, walnuts, and truffle
CHF 75.-
Beef from Simmental with Madagascar Wild Pepper and grilled shallots*
CHF 80.-
* François-Paul's favourite dishes
La Carte
To conclude
Cheese platter
CHF 25.-
A choice of sweets
CHF 19.-
Soufflé flambé with two chartreuses
Caramelized melting banana, peanuts, and Madagascar vanilla
Madagascar 75% Orfève chocolate soufflé tart, frozen chocolate mousse
Vegetarian alternatives and an allergen menu are available on request.
Our Tasting Menus
Served for the whole table
Explore an exceptional gastronomic journey with our Tasting Menu, available in three variations: 4, 5 or 7 courses.
Each dish has been carefully designed to awaken your senses and take you on a whirlwind of flavors, textures and aromas.
élégante __ CHF 110.-
4 courses
Souverain __ CHF 140.-
5 courses
Astronomic __ CHF 180.-
7 courses