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, April 13 through Friday, April 17, 2026
Served at lunchtime only
CHF 65.-
Swiss salmon from Lostallo as gravlax, nori sheets, and vegetable charcoal,
Assorted colored radishes with citrus sauce
****
Normandy scallops in a flour-based sauce, white asparagus from the Landes region,
Watercress sauce with crisp fennel
or
Jussy’s pork gyozas caramelized with ginger, honey-glazed carrot tops,
lime juice
****
Floating Island with Madagascar vanilla cream,
Hazelnuts and pistachios with crispy caramel
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
Ricotta and Provençal asparagus ravioli, truffle and olive oil
CHF 40.-
Perfectly cooked egg from the Lignon farm, white asparagus, lime sabayon
CHF 35.-
Lake fish, according to Giulio's catch, lemon caviar, and mango vinaigrette
CHF 50.-
Imperial Amur caviar tin, 100g, Swiss salmon gravlax, double cream from Gruyère
CHF 350.-
La Carte
To follow
Line-caught pollock, local spinach, ponzu sauce, and colorful radishes
CHF 65.-
Line-caught sea bass, purée with candied Menton lemon, yuzu, and asparagus
CHF 80.-
Breton lobster, broad beans and peas, morels and shell juice
CHF 85.-
Swiss lamb shoulder confit, thyme and lemon jus, fine polenta with Taggiasche olives
CHF 70.-
Nant d'Avril poultry, peas and morel mushrooms, pearl sauce with hazelnut milk
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
Roasted pineapple, mango and passion fruit sorbet, coconut and lime espuma
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