Restaurant

LE RESTAURANT

A chic and popular table

Monsieur Bouillon’s restaurant in the heart of Geneva’s banking district is both fashionable and popular. Like the famous Parisian eating houses, here the quality of the food is excellent, the service is fast and the prices are affordable.

In the kitchen, chef Simone de Santis, assisted by Quentin Chasseray, offers a variety of poultry and egg dishes according to the seasons. He also suggests a few other meats and fish, as well as vegetarian options, with a few hints of Japanese cuisine

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Restaurant menu

In the kitchen, chef Simone de Santis, assisted by Quentin Chasseray, offers a variety of poultry and egg dishes according to the seasons. He also suggests a few other meats and fish, as well as vegetarian options, with a few hints of Japanese cuisine

Starters


“Yakitori” chicken skewers
Steamed leeks and white cabbage salad
18.-
Perfect egg
Paimpol bean salad, crushed tomatoes and basil pesto
18.-
“Panko” chicken and batavia salad with Bleuchâtel cheese
Grilled corn and duo of grapes
18.-
Fried egg
With parmesan cream and roasted hazelnuts
20.-
Rosemary focaccia
Roasted tomato, fig, stracciatella and Parma ham chiffonnade
18.-
Poached egg
Corn cream with hazelnut butter, “spianata” and paprika tuile
18.-

Our eggs are “extra fresh” and carry the “Genève Terre Avenir” label. Size: 73g. They come from happy hens raised outdoors at Sandra and Florian Baudet’s Farm “La Pièce” in Céligny. Mr Eddy’s duck eggs come from an eco-farm in Montreux.

LUNCH MENU

38.-

Starter and main course
or
Main course and dessert

STARTER :
Salad of the day

MAIN COURSE :
Chicken Milanaise with lemon butter, green beans and French fries
or
Half spit roasted barbecue style chicken, French fries and green beans

 DESSERT :
“Monsieur Bouillon” floating island
or
ice cream

Main courses


The poultry « Mr.B » crispy burger
French fries
29.-
Salmon from Scotland just grilled
Chickpea hummus and red lentils, coleslaw
30.-
Supreme of chicken with Vacherin of Fribourg
Chanterelle mushroom with parsley, thyme jus
32.-
Roughly lamb and confit shoulder
Potato croquette and “Padrone” pepper
42.-
Gnocchi with eggplant caviar
Dried tomato and “Burratina”
30.-

Our Swiss chickens are IP Suisse certified and comply with integrated production methods. Raised in a free-range environment.

Desserts


Monsieur Bouillon’s floating island
12.-
Pastry flan
Vanilla ice cream and raspberry coulis
12.-
Seasonal pavlova
15.-
Rum Baba
With Madagascar vanilla whipped cream
15.-
Eclair of the moment
Madagascar vanilla whipped cream”
13.-
Fine apple pie
Vanilla ice cream from Madagascar
15.-
Ice creams (per scoop)
Vanilla, mocha, pistachio, salted caramel
6.-
Sorbets (per scoop)
Lime, raspberries, cocoa
6.-



KID’S MENU

22.-

The “Mr B Burger”

Accompagnements:

French fries and crisp lettuce salad,
Vanilla Ice