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

Whole sole stuffed « à la Dieppoise », potato and leek fondue

CHF. 44.- pp

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

Sea-bream carpaccio, pistachio and grapefruit condiment,

CHF. 21.-

Smoked salmon and chervil cheesecake, beetroot and horseradish emulsion

CHF. 19.-

Like an egg, chicken, butternut and black truffle

CHF. 20.-

Foie gras and candied beef cheek terrine, mashed carrot with ginger

CHF. 23.-

Cauliflower cream, crab croquette and avruga

Winter salad, sweet potato, pumpkin and orange mousse, crunchy vegetables and baby green leaves

CHF. 15.-

Young leaf salad (olive-lemon, rosemary-honey, sesame-soya)

CHF. 13.-

Grilled veal sirloin steak, Parmentier and glazed salsify with candied shallots

CHF. 42.-

Braised pork cheeks and glazed giblets with local lentils, Paimpol beans and root vegetables

CHF. 39.-

Guinea fowl ballotine stuffed with foie gras, Charlotte potato cake with thyme and cep flavor

CHF. 36.-

Steamed « Skreï » codfish, fine herbs vinaigrette, smoked Macaire potatoes

CHF. 37.-

Fish stew, parslied potatoes, crunchy fennel and squid fritters

CHF. 39.-

Pumpkin risotto sprinkled Jerusalem artichoke, black truffle sauce

CHF. 35.-

Cheese selection

CHF. 12.-

Assortment of sorbets and fresh fruits

CHF. 12.-

Chef’s suggestion of the day

CHF. 12.-

MENUS

CHEF’S SUGGESTION

Whole sole stuffed « à la Dieppoise », potato and leek fondue

CHF. 44.- pp

Starter, main course and dessert

CHF. 67.-

Starter and main course

CHF. 55.-

Main course and dessert

CHF. 50.-

STARTERS

Sea-bream carpaccio, pistachio and grapefruit condiment,

CHF. 21.-

Smoked salmon and chervil cheesecake, beetroot and horseradish emulsion

CHF. 19.-

Like an egg, chicken, butternut and black truffle

CHF. 20.-

Foie gras and candied beef cheek terrine, mashed carrot with ginger

CHF. 23.-

Cauliflower cream, crab croquette and avruga

Winter salad, sweet potato, pumpkin and orange mousse, crunchy vegetables and baby green leaves

CHF. 15.-

Young leaf salad (olive-lemon, rosemary-honey, sesame-soya)

CHF. 13.-

DISHES

Grilled veal sirloin steak, Parmentier and glazed salsify with candied shallots

CHF. 42.-

Braised pork cheeks and glazed giblets with local lentils, Paimpol beans and root vegetables

CHF. 39.-

Guinea fowl ballotine stuffed with foie gras, Charlotte potato cake with thyme and cep flavor

CHF. 36.-

Steamed « Skreï » codfish, fine herbs vinaigrette, smoked Macaire potatoes

CHF. 37.-

Fish stew, parslied potatoes, crunchy fennel and squid fritters

CHF. 39.-

Pumpkin risotto sprinkled Jerusalem artichoke, black truffle sauce

CHF. 35.-

DESERT

Cheese selection

CHF. 12.-

Assortment of sorbets and fresh fruits

CHF. 12.-

Chef’s suggestion of the day

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

INDULGE OUR OTHERS SERVICES

EHG