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

Beef tartare of our region, «Dauphine» potatoes and baby salad leaves

CHF. 39.- pp

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

Pan-fried scallops, broccoli and cauliflower with pine nuts and smoked haddock espuma,

CHF. 22.-

Celeriac and butternut in remoulade dressing, breaded Geneva Tomme, roasted seeds dressing

CHF. 17.-

Perfect egg cooked at « 64°C », roasted pheasant leg with tarragon and its emulsion

CHF. 19.-

Duck foie gras terrine with Geneva cider, apple and quince

CHF. 23.-

Summer garden, eggplant hummus with candied lemon, crispy vegetables and baby green leaves

CHF. 15.-

Cream of red lentils and nutmegged pumpkin, salted pudding with arabica scents

CHF. 15.-

Green salad (olive and lemon, balsamic and walnut, mustard and maple syrup)

CHF. 15.-

Venison tenderloin, cep mushrooms praline, celeriac mousse with apples

CHF. 39.-

Braised wild boar Grandmother style and spätzli

CHF. 42.-

Roasted veal fillet, pan-fried salsify and mushrooms sauce

CHF. 35.-

Salmon soufflé « Paul Haeberlin », steamed spinach, wild rice and crayfish emulsion

CHF. 38.-

Snacked monkfish medallions, Paimpol coco beans stew and mussels with Indian spices

CHF. 38.-

Lentils dahl and tofu « all GRTA », coco and green curry emulsion

CHF. 39.-

Pana cotta with sweet almond milk

CHF. 12.-

Revisited charlotte with strawberry and rhubarb

CHF. 12.-

XXL cocoa macaroon, pistachio and raspberry cream

CHF. 12.- 

Milk chocolate tartlet and speculoos creme brulée

CHF. 12.-

Assortment of sorbets and fresh fruits

CHF. 12.-

Chef’s suggestion of the day

CHF. 12.-

Cheese selection

CHF. 12.-

MENUS

CHEF’S SUGGESTION

Beef tartare of our region, «Dauphine» potatoes and baby salad leaves

CHF. 39.- pp

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

STARTERS

Pan-fried scallops, broccoli and cauliflower with pine nuts and smoked haddock espuma,

CHF. 22.-

Celeriac and butternut in remoulade dressing, breaded Geneva Tomme, roasted seeds dressing

CHF. 17.-

Perfect egg cooked at « 64°C », roasted pheasant leg with tarragon and its emulsion

CHF. 19.-

Duck foie gras terrine with Geneva cider, apple and quince

CHF. 23.-

Summer garden, eggplant hummus with candied lemon, crispy vegetables and baby green leaves

CHF. 15.-

Cream of red lentils and nutmegged pumpkin, salted pudding with arabica scents

CHF. 15.-

Green salad (olive and lemon, balsamic and walnut, mustard and maple syrup)

CHF. 15.-

DISHES

Venison tenderloin, cep mushrooms praline, celeriac mousse with apples

CHF. 39.-

Braised wild boar Grandmother style and spätzli

CHF. 42.-

Roasted veal fillet, pan-fried salsify and mushrooms sauce

CHF. 35.-

Salmon soufflé « Paul Haeberlin », steamed spinach, wild rice and crayfish emulsion

CHF. 38.-

Snacked monkfish medallions, Paimpol coco beans stew and mussels with Indian spices

CHF. 38.-

Lentils dahl and tofu « all GRTA », coco and green curry emulsion

CHF. 39.-

DESERT

Pana cotta with sweet almond milk

CHF. 12.-

Revisited charlotte with strawberry and rhubarb

CHF. 12.-

XXL cocoa macaroon, pistachio and raspberry cream

CHF. 12.- 

Milk chocolate tartlet and speculoos creme brulée

CHF. 12.-

Assortment 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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