A special and delicious menu created by the Chef Gaëtan Thiron
Duck foie gras medallion cooked naturally
quince, cranberries and Tasmania pepper chutney, and corn bread toast
24-hour candied veal, cardoons from Plainpalais in the Provençal style,
mashed potatoes, and Black Riviera olive juice
Choice of "A la carte dessert"
Menu: 75.- CHF
Option: our trolley of cheeses
By choosing our Christmas menu, you support Cansearch foundation to which Le Philanthrope has decided to retransfer 2.- CHF per menu.