A special and delicious menu created by the Chef Gaëtan Thiron
Beetroot ravioli, fresh goat cheese from Saconnex d’Arve and pickles.
63°C egg from Domaine de l’Abbaye’s farm, pickled chanterelle mushrooms, and local salads.
Chicken leg from Nant d’avril candied with bolete mushrooms, served in pastilla way, with mashed sweet corn, crispy polenta with tonka bean & cooking juice.
Dessert of your choice
A la carte
Menu 90.- CHF
Option: our trolley of cheeses
By choosing our "Degustation menu", you support Cansearch foundation to which Le Philanthrope has decided to retransfer 2.- CHF per menu.