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, November 24 to Friday, November 28, 2025
Served at lunchtime only
CHF 65.-
Crispy tart with onion confit and fresh goat's cheese,
Paul Jallut walnuts and frisée heart, honey from our beehive
****
Steamed monkfish from Roscoff, squid ink butter,
Bouchot mussels, chickpeas and lovage
or
Filet mignon of venison cooked with Sarawak pepper,
Roasted salsify, root purée, Brussels sprouts and cranberries
****
Breton shortbread with salted butter, poached Madagascar vanilla apple, grapefruit 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
Mushroom, Jerusalem artichoke and hazelnut ravioli
CHF 40.-
Scallops, ponzu sauce and lemon caviar
CHF 60.-
Œuf de la ferme du Lignon, soft-boiled, butternut squash and chestnuts
CHF 35.-
Salt-cured amberjack, passion fruit, olive oil, and Thai basil
CHF 45.-
La Carte
To follow
Line hake, potato millefeuille, tomato confit, Taggiasche olive pearl juice
CHF 60.-
Brittany coast Saint-Pierre, sea urchin and shellfish
CHF 75.-
Hare à la Royale, celery apple and truffle
CHF 90.-
Hunting venison with Sarawak pepper, parsnip and quince, beet and citrus fruit
CHF 70.-
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
Poached Conference pear, 75% Orfève chocolate from Madagascar, and hazelnut chouchou
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