A training restaurant in Carouge
In the heart of the pav business district
The entire team at Le Trinquet restaurant looks forward to welcoming you
from 11.45am, until 2:00 p.m. for lunch service.
Le Trinquet restaurant, The “Signé Ecole Hôtelière de Genève” is ideally
located in Carouge, in Les Acacias, 5 minutes from the Praille shopping center.
Banquets, corporate events, cocktails...Le Trinquet restaurant is open for private dining in the evenings.
Le Trinquet restaurant, an application restaurant for professional training “Signé EHG”.
“Every morning, a pleasant music plays in the kitchen, with the ballet of fresh produce arrivals just selected at the market.”
Restaurant Le Trinquet
Discover the food and beverage menu
-
Dishes of the day
Monday
Raviolis farcis à la ricotta et citron, crème de courge parfumée aux agrumes, étuvée d’épinards (IT)
24.-
Tuesday
Pavé de saumon mi-cuit, chimichurri, écrasé de pommes de terre à l’ail des ours, légumes du moment (NO)
24.-
Wednesday
Emincé de volaille aux champignons, riz basmati, sommité de romanesco à l’huile d’olive (CH)
24.-
Thursday
Traditionnelle lasagne maison de bœuf Suisse relevée à la sauce tomate au pesto, jeunes pousses aux éclats de noisettes torréfiées (CH)
24.-
Friday
Fricassée de rascasse façon bouillabaisse, pommes de terre tournées, panais et courge fondante (FR)
24.-
-
Inputs
Sprout salad
with crunchy vegetables
Starter 7.00 - Main course 12.00
Malakoffs with Gruyère and Vacherin Fribourgeois cheese
truffle flavoured, squash crushed, dried fruit saladine
Starter 15.00 - Main course 28.00
Beef Tataki
spiced up with red miso, tangy Kimchi salad with pear
Starter 16.00 - Main course 30.00
Thai shrimp soup
with coconut milk flavoured with Tom Yum spices and sweet basil
Starter 12.00 - Main course 22.00
-
Main courses
Chicken supreme from Perly (GRTA)
29.00
Label Rouge" salmon steak
33.00
Organic tofu (GRTA)
24.00
Beef entrecôte (200gr)
Choice of sauces: cream of pumpkin, red wine sauce, black truffle compound butter Garnishes: fresh French fries, market vegetables and mixed salad
43.00
Tortellone gigante with ricotta - Vegetarian
stewed pumpkin with roasted hazelnuts, beet saladine with pecorino shavings
-
Grills
Cod skrei steak
black truffle jus, potato mousseline, smoked leeks
35.00
Braised beef ribs
12 hours Gamay glacé, organic pearl barley as a winter vegetable risotto
36.00
Burger of the moment
-
Sweets
Cheese platter
(according to availability)
12.00
Caramelized mille-feuilles
pure Ghana chocolate ganache and milky grand cru cocoa cream
12.00
Organic matcha tea flavored macaroons
Citrus (Kalamansi, yuzu, mandarin, kumkat)
12.00
Café Gourmand
10.00
Ice creams and sorbets
on request 1 ball or 2 balls
3.00 - 5.00
Dessert of the moment
-
White and rosé wines
Chardonnay Clémence AOC, Caves de Genève
White wine
DL 7.70 - BT 49.-
Chasselas, Domaine Curiades, Lully
White wine
DL 5.70 - BT 36.-
Chardonnay, Domaine du Paradis, Satigny
White wine
BT 49.-
Aligoté, Domaine des Balisiers, Peney
White wine
DL 6.70 - BT 43.-
Sauvignon blanc, Clémence AOC (GE), Caves de Genève
White wine
DL 8.20 - BT 53.-
Chenin vendanges tardives (50 cl), Domaine des Balisiers, Peney
White wine
BT 60.-
L'instant Rosé, Assemblage rosé AOC (GE), Caves de Genève
Rosé wine
DL 6.70 - BT 43.-
Rosé de Pinot noir, Domaine des Balisiers, Peney
Rosé wine
DL 7.- - BT 46.-
-
Red wines
Gamay, Belles Filles AOC (GE), Caves de Genève
DL 5.70 - BT 36.-
Merlot, Clémence AOC (GE), Caves de Genève
DL 8.20 - BT 53.-
Pinot noir, Domaine des Balisiers, Peney
DL 7.70 - BT 49.-
Curiades Rouges, Assemblage, Domaine des Curiades, Bernex
BT 46.-
Esprit de Genève, Assemblage rouge, Domaine Les Hutins, Dardagny
DL 8.20 - BT 53.-
Divico, Domaine du Paradis, Satigny
DL 6.70 - BT 43.-
-
The drinks
Henniez (still or sparkling)
75 CL 6.- - 50 CL 4.80
Coke | Coke Zero | Sprite
33 CL - 4.90
Apple juice | Lemon cold tea
33 CL - 4.90
Juice (tomato, peach)
20 CL - 6.50
Fresh squeezed lemon | San bitter
10 CL - 6.00
Schweppes
20 CL - 4.-
-
The beers
Blonde St Pastule pressure
20 CL - 4.00 - 30 CL - 5.00 - 50 CL 7.20
Blanche Moby Kid pressure
20 CL - 4.00 - 30 CL - 5.00 - 50 CL 7.20
Beer of the moment
33 CL - 6.50
Alcohol-free beer
33 CL - 4.60
-
Coffees & infusions
Coffee | Expresso | Ristretto
4.-
Double Expresso
6.80
Cappuccino | Chocolate (cold, hot) | Tea | Infusion
4.70
Latte machiatto
5.50
-
Aperitifs & digestifs
Les Bulles EHG, Cuvée EHG by Caves de Genève
DL 7.70 - BT 45.-
Brut, Champagne Deutz, Aÿ Champagne - France
DL 15.50 - BT 85.-
Martini (white or red) | Campari | Porto Sandeman
4 CL - 7.-
Ricard
4 CL - 5.50
Abricotine | Williamine Morand
4 CL - 10.-
Half and half | Calvados Morin
4 CL - 11.-
Bailey's | Cointreau | Grappa Fior di vite
4 CL - 9.-
Limoncello | Amaretto di Saronno
4 CL - 9.-
Fine cognac VS | Armagnac Napoléon
4 CL - 10.-
Jameson Irish Whiskey | Aberlour Single Malt Glenfiddich Réserve Single - 12 years
4 CL - 14.-
Rhum Diplomatico
4 CL - 14.-
Monday
Raviolis farcis à la ricotta et citron, crème de courge parfumée aux agrumes, étuvée d’épinards (IT)
24.-
Tuesday
Pavé de saumon mi-cuit, chimichurri, écrasé de pommes de terre à l’ail des ours, légumes du moment (NO)
24.-
Wednesday
Emincé de volaille aux champignons, riz basmati, sommité de romanesco à l’huile d’olive (CH)
24.-
Thursday
Traditionnelle lasagne maison de bœuf Suisse relevée à la sauce tomate au pesto, jeunes pousses aux éclats de noisettes torréfiées (CH)
24.-
Friday
Fricassée de rascasse façon bouillabaisse, pommes de terre tournées, panais et courge fondante (FR)
24.-
Sprout salad
with crunchy vegetables
Starter 7.00 - Main course 12.00
Malakoffs with Gruyère and Vacherin Fribourgeois cheese
truffle flavoured, squash crushed, dried fruit saladine
Starter 15.00 - Main course 28.00
Beef Tataki
spiced up with red miso, tangy Kimchi salad with pear
Starter 16.00 - Main course 30.00
Thai shrimp soup
with coconut milk flavoured with Tom Yum spices and sweet basil
Starter 12.00 - Main course 22.00
Chicken supreme from Perly (GRTA)
29.00
Label Rouge" salmon steak
33.00
Organic tofu (GRTA)
24.00
Beef entrecôte (200gr)
Choice of sauces: cream of pumpkin, red wine sauce, black truffle compound butter Garnishes: fresh French fries, market vegetables and mixed salad
43.00
Tortellone gigante with ricotta - Vegetarian
stewed pumpkin with roasted hazelnuts, beet saladine with pecorino shavings
Cod skrei steak
black truffle jus, potato mousseline, smoked leeks
35.00
Braised beef ribs
12 hours Gamay glacé, organic pearl barley as a winter vegetable risotto
36.00
Burger of the moment
Cheese platter
(according to availability)
12.00
Caramelized mille-feuilles
pure Ghana chocolate ganache and milky grand cru cocoa cream
12.00
Organic matcha tea flavored macaroons
Citrus (Kalamansi, yuzu, mandarin, kumkat)
12.00
Café Gourmand
10.00
Ice creams and sorbets
on request 1 ball or 2 balls
3.00 - 5.00
Dessert of the moment
Chardonnay Clémence AOC, Caves de Genève
White wine
DL 7.70 - BT 49.-
Chasselas, Domaine Curiades, Lully
White wine
DL 5.70 - BT 36.-
Chardonnay, Domaine du Paradis, Satigny
White wine
BT 49.-
Aligoté, Domaine des Balisiers, Peney
White wine
DL 6.70 - BT 43.-
Sauvignon blanc, Clémence AOC (GE), Caves de Genève
White wine
DL 8.20 - BT 53.-
Chenin vendanges tardives (50 cl), Domaine des Balisiers, Peney
White wine
BT 60.-
L'instant Rosé, Assemblage rosé AOC (GE), Caves de Genève
Rosé wine
DL 6.70 - BT 43.-
Rosé de Pinot noir, Domaine des Balisiers, Peney
Rosé wine
DL 7.- - BT 46.-
Gamay, Belles Filles AOC (GE), Caves de Genève
DL 5.70 - BT 36.-
Merlot, Clémence AOC (GE), Caves de Genève
DL 8.20 - BT 53.-
Pinot noir, Domaine des Balisiers, Peney
DL 7.70 - BT 49.-
Curiades Rouges, Assemblage, Domaine des Curiades, Bernex
BT 46.-
Esprit de Genève, Assemblage rouge, Domaine Les Hutins, Dardagny
DL 8.20 - BT 53.-
Divico, Domaine du Paradis, Satigny
DL 6.70 - BT 43.-
Henniez (still or sparkling)
75 CL 6.- - 50 CL 4.80
Coke | Coke Zero | Sprite
33 CL - 4.90
Apple juice | Lemon cold tea
33 CL - 4.90
Juice (tomato, peach)
20 CL - 6.50
Fresh squeezed lemon | San bitter
10 CL - 6.00
Schweppes
20 CL - 4.-
Blonde St Pastule pressure
20 CL - 4.00 - 30 CL - 5.00 - 50 CL 7.20
Blanche Moby Kid pressure
20 CL - 4.00 - 30 CL - 5.00 - 50 CL 7.20
Beer of the moment
33 CL - 6.50
Alcohol-free beer
33 CL - 4.60
Coffee | Expresso | Ristretto
4.-
Double Expresso
6.80
Cappuccino | Chocolate (cold, hot) | Tea | Infusion
4.70
Latte machiatto
5.50
Les Bulles EHG, Cuvée EHG by Caves de Genève
DL 7.70 - BT 45.-
Brut, Champagne Deutz, Aÿ Champagne - France
DL 15.50 - BT 85.-
Martini (white or red) | Campari | Porto Sandeman
4 CL - 7.-
Ricard
4 CL - 5.50
Abricotine | Williamine Morand
4 CL - 10.-
Half and half | Calvados Morin
4 CL - 11.-
Bailey's | Cointreau | Grappa Fior di vite
4 CL - 9.-
Limoncello | Amaretto di Saronno
4 CL - 9.-
Fine cognac VS | Armagnac Napoléon
4 CL - 10.-
Jameson Irish Whiskey | Aberlour Single Malt Glenfiddich Réserve Single - 12 years
4 CL - 14.-
Rhum Diplomatico
4 CL - 14.-
Restaurant in Carouge
Book your event
Le Trinquet
Route des Acacias 43 - CH 1227 Carouge
Tél: +41 22 308 47 80
Le Trinquet restaurant, an application restaurant for professional training "Signé EHG".
The only one of its kind in Geneva, this application restaurant operates under real-life labor market conditions, training and reintegrating unemployed people in various catering trades.
La Mesure du Marché du Travail (MMT): Le Trinquet restaurant was created by the Office Cantonal de l’Emploi (Cantonal Employment Office) to alleviate the shortage of skilled workers in Geneva’s cater ing sector, and to promote the rapid and lasting reintegration of jobseekers in this sector.
The training team consists of 9 professionals. Le Trinquet’s restaurant d’application structure can manage a team of 25 jobseekers. Each candidate is trained in a specific trade for a maximum period of 2 months.
Le Trinquet restaurant, run by the Ecole Hôtelière de Genève, focuses its theoretical and practical training on the three key areas of the catering trade:
- Kitchen
- Service
- Housekeeping
In addition to the skills training provided at Le Trinquet restaurant, trainees can enhance their training at the other “Signé EHG” restaurant:
Restaurant Vieux-Bois at the Ecole Hôtelière de Genève.