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, 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

CHEF’S SUGGESTION

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

Skate wing terrine with summer vegetables, caper and lemon balm sauce

CHF. 22.-

Cucumber, avocado, yoghurt and mint gazpacho, crispy vegetable garnish

CHF. 15.-

Summer salad, candied fennel puree with lemon, crunchy vegetables and baby green leaves

CHF. 15.-

Young leaf salad Caesar dressing, olive-lemon, raspberry-pistachio

CHF. 13.-

Tomato salad, Geneva burrata with basil flavored milk and focaccia

CHF. 17.-

Roasted chicken supreme, curry herb sauce, mashed potatoes and barigoule artichokes

CHF. 36.-

Glazed pork belly, elderflower honey sauce and baby spring vegetables

CHF. 37.-

Grilled sea bass filet, anchovy mayonnaise, chickpea galette, candied onions and dried tomatoes

CHF. 33.-

Flash-fried pike perch filet, verbena sauce, chanterelle mushrooms and grilled zucchini

CHF. 35.-

“Vieux-Bois” style Caesar salad, Parmesan cheese, green beans, charlotte potatoes and tofu from Geneva

CHF. 31.-

Cheese selection

CHF. 12.-

Assortment of sorbets and fresh fruits

CHF. 12.-

Revisited « Audrey’s Charlotte » with raspberry mousse

CHF. 12.-

Almond milk panna cotta with red fruits

CHF. 12.-

Ice cream, 2 scoops

CHF. 9.-

MENUS

CHEF’S SUGGESTION

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

STARTERS

Skate wing terrine with summer vegetables, caper and lemon balm sauce

CHF. 22.-

Cucumber, avocado, yoghurt and mint gazpacho, crispy vegetable garnish

CHF. 15.-

Summer salad, candied fennel puree with lemon, crunchy vegetables and baby green leaves

CHF. 15.-

Young leaf salad Caesar dressing, olive-lemon, raspberry-pistachio

CHF. 13.-

Tomato salad, Geneva burrata with basil flavored milk and focaccia

CHF. 17.-

DISHES

Roasted chicken supreme, curry herb sauce, mashed potatoes and barigoule artichokes

CHF. 36.-

Glazed pork belly, elderflower honey sauce and baby spring vegetables

CHF. 37.-

Grilled sea bass filet, anchovy mayonnaise, chickpea galette, candied onions and dried tomatoes

CHF. 33.-

Flash-fried pike perch filet, verbena sauce, chanterelle mushrooms and grilled zucchini

CHF. 35.-

“Vieux-Bois” style Caesar salad, Parmesan cheese, green beans, charlotte potatoes and tofu from Geneva

CHF. 31.-

DESERT

Cheese selection

CHF. 12.-

Assortment of sorbets and fresh fruits

CHF. 12.-

Revisited « Audrey’s Charlotte » with raspberry mousse

CHF. 12.-

Almond milk panna cotta with red fruits

CHF. 12.-

Ice cream, 2 scoops

CHF. 9.-

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

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