Starters « To share » a selection of various starters

The Bistro’s duck foie gras, seasonal fig jam

Half-cooked tuna and its quarter of confit squash

Tuna tataki marinated with flower of nutmeg

Smoked salmon from the house David JC, wasabi cream

Carpaccio of Saint-Jacques scallops from Brittany with passion fruit

Salad with Breton lobster, grapefruit and avocado

The Bistro’s Nordic plate « salmon, haddock, trout », wasabi cream

Salad with raw and cooked beetroot, vegetable crumble

Salad with squash, confit quince and pear pickles

The Bistro’s unavoidable oven-baked razor clams

Velvety lobster soup, crumbled shrimp, light cream

Roasted prawns, marinated aubergine and burrata

Egg in crusty pastry shell from the farm Baudet with ceps

Vegetarian puff pastry with ricotta from « Casa Mozzarella » and spinach

Yannik’s pork pate wrapped in crust from the butcher of Onex

Roasted « Longeole-style » sausage with pork and fennel from our butcher

Penny bun tart, mixed salad greens with hazelnut

Velvety cep soup with hazelnut oil

Pan-fried fresh baby squid, slightly spicy orange sauce

Crispy pig’s legs and foie gras seasoned with capers and gherkin

The Bistro’s unavoidable boudin sausage and its green zebra tomato jam

Manu’s carnaroli rice risotto with ceps

Seasonal vegetable stew, vegetable broth with herbs

Spelt risotto with squash, pear and Jerusalem artichoke

Carnaroli rice risotto with roasted king prawns, coconut milk and red curry

Carnaroli rice risotto with lobster and saffron jus

Steak of meagre roasted with mushrooms, creamy sauce

Roasted bass fillet, wakame seaweed, slightly acid seasoning

Cod cooked at low temperature with mild smoked chili, wakame seaweed and lemon sauce

Meagre steak cooked at low temperature, shrimp broth

Pan-fried fillet of John Dory, orange jus, vegetables from the greengrocer

Noix de Saint-Jacques des côtes Bretonnes rôties, sur son lit de cèpes

Half-cooked tuna and its quarter of confit squash

Turbot roasted on one side, stir-fried ceps

Lamb shoulder cooked all night with seasonal flavouring

Cabbage stuffed with seasonal vegetables, piquillos jus

The Bistro’s Pot-au-Feu and its bone marrow

Roasted poultry thigh, the Bistro’s potato puree and reduction

Poultry fricassee with seasonal flavouring

Free-range guinea fowl supreme roasted on its skin, simmered yesteryear vegetables

Beef cheek braised in Gamay red wine, the Bistro’s potato puree

Stir-fried veal spider steak, Agria potato puree with Taggiasca olives

Beef steak from the butcher of Onex, mild chili jus

Trio of beef from the butcher of Onex: rib-eye of beef, rack of lamb, rib-eye of veal

The totally Swiss cracker stuffed with chocolate from Felchlin, meringue, double cream and chocolate ice cream from the ice cream maker

Pierre-Marie’s « minute-maid » millefeuille

« Philippe Pascoet » soft chocolate cake

« Mont Blanc » tart with pear and chestnut

Confit pineapple with rosemary and creamy piña colada

Brioche French toast « from childhood », salted caramel ice cream

The Bistro’s Baked Alaska

The Bistro’s profiterole with vanilla ice cream and chocolate sauce from Felchlin

« Philippe Pascoet » anniversary cake

Selection of sweet delights (Amaretti, puff pastry, Swiss wafer, fruit mousse, cannelé)

The indispensable Rum baba and its vanilla cream

Home-made upside-down apple tart, double cream from Gruyère

Soft exotic fruit salad, yuzu and lime

« Éclair-style » lemon tart with two types of meringue

Waffle « from childhood » waffle with home-made Chantilly and chocolate sauce 65%

Desserts « To Share » a selection of various desserts

Botterens’ meringue and its double cream from Gruyère

The Bistro’s Paris-Carouge and its praline cream

Tart with chocolate and salted butter caramel

The Bistro’s citrus fruit salad and candied zests

Home-made chocolate mousse with crunchy puff pastry