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

Saddle of rabbit fried with chorizo, Thyme and black garlic sauce Glazed asparagus and Saint-Florentin potatoes for 2 persons

CHF. 39.- pp

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

Yellowtail carpaccio with coriander, Kimchi of seasonal vegetables and avocado

CHF. 21.-

Marbled foie gras, rhubarb and Kâmpôt pepper jelly

CHF. 22.-

Gourmet salad : chicken livers, smoked duck and quail eggs

CHF. 19.-

Shrimps and shells « lasagnettes », lobster and almond milk bisque

CHF. 20.-

Spring garden salad, artichokes and pistachio mousseline, crunchy vegetables

CHF. 15.-

Creamy asparagus velouté,
watercress custard

CHF. 15.-

Seasonal salad (olive-lemon, mustard, balsamic-pistachio)

CHF. 15.-

Guinea fowl suprem with strawberry powder, spring vegetables and new potatoes

CHF. 36.-

Roasted lamb filet, wild garlic breadcrumb, Saint-Florentin potatoes

CHF. 42.-

Veal « blanquette » with morels, wild rice pilaf and spring onions.

CHF. 39.-

« Belle Meunière » skate wing, sautéed asparagus, chicken reduced juice

CHF. 39.-

Char filet, glazed green peas and carrots, chasselas and tarragon sauce

CHF. 38.-

Lebanese style falafel with tofu and soju, seasonal vegetables fricassee, sesame seasoning

CHF. 33.-

Creamy caramel and crunchy shortbread

CHF. 12.-

Amaretto and expresso tiramisu

CHF. 12.-

Yuzu charlotte

CHF. 12.- 

Floating island of meringue, pistachio sauce

CHF. 12.-

Selection of sorbets and fresh fruits

CHF. 12.-

Chef’s suggestion of the day

CHF. 12.-

Cheese selection

CHF. 12.-

MENUS

CHEF’S SUGGESTION

Saddle of rabbit fried with chorizo, Thyme and black garlic sauce Glazed asparagus and Saint-Florentin potatoes for 2 persons

CHF. 39.- pp

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

STARTERS

Yellowtail carpaccio with coriander, Kimchi of seasonal vegetables and avocado

CHF. 21.-

Marbled foie gras, rhubarb and Kâmpôt pepper jelly

CHF. 22.-

Gourmet salad : chicken livers, smoked duck and quail eggs

CHF. 19.-

Shrimps and shells « lasagnettes », lobster and almond milk bisque

CHF. 20.-

Spring garden salad, artichokes and pistachio mousseline, crunchy vegetables

CHF. 15.-

Creamy asparagus velouté,
watercress custard

CHF. 15.-

Seasonal salad (olive-lemon, mustard, balsamic-pistachio)

CHF. 15.-

DISHES

Guinea fowl suprem with strawberry powder, spring vegetables and new potatoes

CHF. 36.-

Roasted lamb filet, wild garlic breadcrumb, Saint-Florentin potatoes

CHF. 42.-

Veal « blanquette » with morels, wild rice pilaf and spring onions.

CHF. 39.-

« Belle Meunière » skate wing, sautéed asparagus, chicken reduced juice

CHF. 39.-

Char filet, glazed green peas and carrots, chasselas and tarragon sauce

CHF. 38.-

Lebanese style falafel with tofu and soju, seasonal vegetables fricassee, sesame seasoning

CHF. 33.-

DESERT

Creamy caramel and crunchy shortbread

CHF. 12.-

Amaretto and expresso tiramisu

CHF. 12.-

Yuzu charlotte

CHF. 12.- 

Floating island of meringue, pistachio sauce

CHF. 12.-

Selection of sorbets and fresh fruits

CHF. 12.-

Chef’s suggestion of the day

CHF. 12.-

Cheese selection

CHF. 12.-

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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