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
Tuesday, August 11, through Friday, August 14, 2026
Served at lunchtime only
CHF 65.-
Swiss salmon tartare from Lostallo, wasabi mustard, and Sobacha,
Citrus Sabayon
****
Farmed char fillet à la meunière, eggplant cream with miso,
Freekeh with lemon dressing
or
Tender, slow-cooked chicken thigh with a glossy glaze on the skin, served with cannelloni stuffed with black garlic,
Grilled Brocoletti, Pecorino Cream Sauce
****
Millefeuille with light Madagascar vanilla cream and salted butter caramel,
Bejofo Orfève 75% Chocolate Ice Cream
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
Eggplant carpaccio with chickpea purée, sesame oil, and ponzu
CHF 30.-
Soft-boiled egg from the Lignon Farm, crispy, with chanterelles and pistachios
CHF 35.-
Assorted colored tomatoes and Thai basil, Gambero Rosso, Green Zebra juice, and Gold Imperial caviar
CHF 65.-
Imperial Amur caviar tin, 100g, Swiss salmon gravlax, double cream from Gruyère
CHF 350.-
La Carte
To follow
Today's catch and zucchini blossoms, salt-cured lemon, and olive oil
CHF 65.-
Pan-fried turbot with artichokes and truffles
CHF 90.-
Breton lobster, vegetables by Pierre Gallay, and Imperator curry
CHF 85.-
Swiss lamb shoulder confit, thyme and lemon jus, fine polenta with Taggiasche olives
CHF 70.-
Roasted Nant d’Avril chicken with chanterelles and marjoram gravy
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
Local raspberries served pavlova-style, with yuzu sorbet and crispy meringue
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.
élégante __ CHF 110.-
4 courses
Souverain __ CHF 140.-
5 courses
Astronomic __ CHF 180.-
7 courses