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
Monday, October 19, through Friday, October 23, 2026
Served at lunchtime only
CHF 65.-
Candied butternut squash with chestnut pieces and pumpkin seeds,
Curly lettuce, pepper, and walnuts; citrus cream soup
****
Whiting fillet à la meunière, salsify, and Jerusalem artichoke,
Smoked mushroom soup, crispy root vegetables
or
Confit beef cheek, potato rösti with Gruyère,
Red Wine Cooking Jus
****
Orfève Madagascar 75% Chocolate Pavlova,
Blueberry compote, cocoa sorbet
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
Porcini mushroom ravioli, arugula, tetragone sauce, and salt-cured lemon
CHF 35.-
Today's catch, kohlrabi, green apple, and Thai basil
CHF 40.-
Scallops, creamy polenta, and truffles
CHF 65.-
Imperial Amur caviar tin, 100g, Swiss salmon gravlax, double cream from Gruyère
CHF 350.-
La Carte
To follow
Today's Catch: Lacquered Line, Porcini Mushrooms, and Soybeans
CHF 65.-
Saint-Pierre de Bretagne, potato mille-feuille, Taggiasca olives
CHF 75.-
Langoustine soufflé, Imperial caviar, shell stock
CHF 85.-
Nant d’Avril chicken, butternut squash, porcini mushrooms, and combawa, with a curry-coconut milk sauce
CHF 75.-
Venison with citrus fruits, red cabbage, and dried figs, salsify, butternut squash, and ginger
CHF 80.-
Beef from Simmental with Madagascar Wild Pepper and grilled shallots*
CHF 85.-
* François-Paul's favourite dishes
La Carte
To conclude
Cheese platter
CHF 25.-
A choice of sweets
CHF 19.-
Soufflé flambé with two chartreuses
Orfève 75% Dark Chocolate Soufflé Tart from Madagascar
Floating clock, pistachios and caramelized hazelnuts, Madagascar vanilla cream
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.
elegant __ CHF 120.-
4-piece set
Souverain __ CHF 150.-
5-course meal
Astronomic __ CHF 180.-
7 courses