Indulge our Restaurant Menu in Geneva

Logo restaurant Vieux Bois à Genève

Designed from seasonally available produce and high quality ingredients, restaurant vieux bois’s menu offers an indulgent dining experience in Genève

A restaurant in Geneva where menu change every three months

All year long, the gourmet restaurant Vieux-Bois and its famous terrace, of which you can take advantage in the beautiful days, propose you a restaurant menu frequently revisited and welcome you for the lunch in an idyllic frame.

Most of the restaurants owe their laurels to the annual visit of eminent gastronomic critics. The restaurant Vieux-Bois owes its row to the daily attendance of the most demanding gastronomes: our customers!

A school of the constancy, the work and the talent ceaselessly thrown in, but also the discretion and the dedication to a single cause: the satisfaction of all.

The service is not a job, it is a commitment, a second nature.

Obliging, precise, effective, it shows itself in every detail as the inheritance living on the school spirit and the fruit of an experience forged all the time with a clientele of the most demanding.

All dishes can be chosen in our restaurant menu

A discreet and constant attention, a permanent desire to be useful, a sense of the anticipation, a will to do better always, on the gastronomic restaurant Vieux-Bois, this state of mind is shared by all the collaborators and passed on to our students.

Warned recognized and professional leaders surround the students to assure you a choice of refined dishes, realized brilliantly and served with excellence.

Our Executive Chef Rodolphe Collet puts in front of the fresh products of season and invites you in the pleasures of a full-flavored cuisine and creative, the card is completely renewed every six weeks.

Discover the magnificent dessert trolley of our Head Pastry Chef Daniel Farque !

For its commitment to excellence and sustainability, Vieux-bois is the first restaurant in the world to receive Ecocook Level 3 certification.

The restaurant Vieux Bois will be the setting for your event. Let it be:

La carte et le menu du restaurant gatronomique Vieux bois a Genève change toutes les six semaines 490x490

DAILY BUSINESS LUNCH

Starter, main course and dessert

CHF. 62.-

Semi-cooked duck foie gras « cherries », tangy relish, toasted brioche bread

CHF. 24.-

Summer garden crunchy vegetables, silky moutabal

CHF. 16.-

Refreshing cucumber soup, whipped Sérac with sumac

CHF. 15.-

Smoked lake perch filets, cuchaule bread, double cream and spicy, Benichon mustard

CHF. 22.-

Multi-colored tomato crisp tartlet, mozzarella from Geneva

CHF. 18.-

Mesclun salad basil-lemon vinaigrette, raspberry-Timut, honey-wild thyme pepper

CHF. 13.-

Poultry from Perly cooked in corn butter, pop-corn and creamy polenta

CHF. 36.-

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Slightly pink veal filets cooked in a crusty bread, caper sauce, fava beans and dried tomatoes

CHF. 44.-

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Monkfish powdered with spices, Savory Iberian flavored Sardinian fregola pasta, saffron wafer

CHF. 40.-

Sea bass with grilled courgette, fennel infusion served like tea, pourtargue

CHF. 42.-

Giant ravioli, aubergine pulp, and runny egg yolk

CHF. 33.-

In orange and white; Rosemary apricot, iced white chocolate and apricot liqueur checkboard

CHF. 14.-

Like a tartlet; Raspberry and pistachio cream. Peach coulis

CHF. 14.-

Iced, red fruits cauldron; Assortment of ice creams and sorbets

CHF. 14.-

Daily suggestion

CHF. 14.-

Plate of five cheeses, tomato chutney

CHF. 14.-

MENUS

DAILY BUSINESS LUNCH

Starter, main course and dessert

CHF. 62.-

STARTERS

Semi-cooked duck foie gras « cherries », tangy relish, toasted brioche bread

CHF. 24.-

Summer garden crunchy vegetables, silky moutabal

CHF. 16.-

Refreshing cucumber soup, whipped Sérac with sumac

CHF. 15.-

Smoked lake perch filets, cuchaule bread, double cream and spicy, Benichon mustard

CHF. 22.-

Multi-colored tomato crisp tartlet, mozzarella from Geneva

CHF. 18.-

Mesclun salad basil-lemon vinaigrette, raspberry-Timut, honey-wild thyme pepper

CHF. 13.-

DISHES

Poultry from Perly cooked in corn butter, pop-corn and creamy polenta

CHF. 36.-

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Slightly pink veal filets cooked in a crusty bread, caper sauce, fava beans and dried tomatoes

CHF. 44.-

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Monkfish powdered with spices, Savory Iberian flavored Sardinian fregola pasta, saffron wafer

CHF. 40.-

Sea bass with grilled courgette, fennel infusion served like tea, pourtargue

CHF. 42.-

Giant ravioli, aubergine pulp, and runny egg yolk

CHF. 33.-

DESERT

In orange and white; Rosemary apricot, iced white chocolate and apricot liqueur checkboard

CHF. 14.-

Like a tartlet; Raspberry and pistachio cream. Peach coulis

CHF. 14.-

Iced, red fruits cauldron; Assortment of ice creams and sorbets

CHF. 14.-

Daily suggestion

CHF. 14.-

Plate of five cheeses, tomato chutney

CHF. 14.-

Enjoy our Restaurant Menu in Geneva | Information & Reservations

Jérôme Dubreuil - Restaurant Vieux-Bois à GenèveJérôme Dubreuil
Responsable de service
Restaurant Vieux-Bois
Avenue de la Paix 12 – CH 1202 Genève
Tél : +41 22 919 24 26

INDULGE OUR OTHERS SERVICES

DISCOVER THE EVENT SERVICES SIGNÉ EHG

Restaurant Vieux-Bois
Restaurant events :
Private events :
 Wedding | Wedding anniversary | Funeral reception | Baptism | Communion | Birthday party
Profesionnal events : Gala dinner | Seminar | Room rental | Meeting | Vernissage | Inauguration | Product launch | Business breakfast | Business Lunch | End of year party | Banquet | Cocktail | Dining Cocktail

Restaurant Le Trinquet

Events : Wedding | Wedding anniversary | Funeral reception | Baptism | Communion | Birthday party | Meeting | Business Lunch | End of year party |

EHG Traiteur

Catering Events
Private events : Wedding | Wedding anniversary | Funeral reception | Baptism | Communion | Menu | Birthday party
Profesionnal events : Gala dinner | Seminar | Room rental | Meeting | Vernissage | Inauguration | Product launch | Business breakfast | Business Lunch | End of year party | Banquet | Cocktail | Dining Cocktail | Catering Service