Indulge our Restaurant Menu in Geneva

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 six weeks

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

Traditional beef tartar homemade french fries green salad and toast
Available in starter portion

Starter, main course and dessert

CHF 67

Starter and main course

CHF 55

Main course and dessert

CHF 50

Cod fish and avocado, fried shrimps and sweet chili sauce

Red pepper and raspberry gazpacho, marinated tomatoes and mozzarella from Geneva

Partially cooked duck foie-gras terrine, Chutney with strawberry, pineapple-tomatoes and ginger

Revisited chicken Caesar salad with Sbrinz cheese, crispy chicken and onions

Lobster medallions, marinated trout, cucumber and raita with coriander

Summer Salad: Crunchy seasonal vegetables, edamame humus with chives

Green salad (dressing : pomelos and olive oil, mint and yogurt, balsamic and pine nuts)

Roasted beef skirt steak, wild thyme sauce

Guinea fowl skewer, lightly spiced Marinade juice, Sweet potatoes churros

Glazed lamb ribs, Teriyaki sauce, zucchini, wild rice accras

Grilled sea bream fillet, seasonal fresh fruits and olive oil sauce

“ Meunière” Perch filet, aioli espuma, buttery potatos

Balsamic dried tomato “Tatin”, eggplant cannelloni with goat cheese and basil

« Healthy » suggestion of the day

 

Cheese trolley

Strawberry crunchy cake, rhubarb and vanilla cream

Pistachio ice cream profiteroles, chocolate sauce

Soft chocolate cake, salted caramel sauce

Assortment of sorbets and fresh fruits

 

MENUS

CHEF’S SUGGESTION

Traditional beef tartar homemade french fries green salad and toast
Available in starter portion

Starter, main course and dessert

CHF 67

Starter and main course

CHF 55

Main course and dessert

CHF 50

STARTERS

Cod fish and avocado, fried shrimps and sweet chili sauce

Red pepper and raspberry gazpacho, marinated tomatoes and mozzarella from Geneva

Partially cooked duck foie-gras terrine, Chutney with strawberry, pineapple-tomatoes and ginger

Revisited chicken Caesar salad with Sbrinz cheese, crispy chicken and onions

Lobster medallions, marinated trout, cucumber and raita with coriander

Summer Salad: Crunchy seasonal vegetables, edamame humus with chives

Green salad (dressing : pomelos and olive oil, mint and yogurt, balsamic and pine nuts)

DISHES

Roasted beef skirt steak, wild thyme sauce

Guinea fowl skewer, lightly spiced Marinade juice, Sweet potatoes churros

Glazed lamb ribs, Teriyaki sauce, zucchini, wild rice accras

Grilled sea bream fillet, seasonal fresh fruits and olive oil sauce

“ Meunière” Perch filet, aioli espuma, buttery potatos

Balsamic dried tomato “Tatin”, eggplant cannelloni with goat cheese and basil

« Healthy » suggestion of the day

 

DESERT

Cheese trolley

Strawberry crunchy cake, rhubarb and vanilla cream

Pistachio ice cream profiteroles, chocolate sauce

Soft chocolate cake, salted caramel sauce

Assortment of sorbets and fresh fruits

 

Enjoy our Restaurant Menu in Geneva | Information & Reservations

Mario Gianquitto Responsable du Restaurant Gastronomique Vieux Bois a Genève, Restaurant d'application de l'Ecole Hôtelière de GenèveMario Gianquitto
1er Maitre d’Hôtel
Restaurant Vieux-Bois
Avenue de la Paix 12 – CH 1202 Genève
Tél : +41 22 919 24 26

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