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

SEE THE MENU

Restaurant menu

Starters

Roman purple artichokes,

Whole Fried, Roman purple artichokes, “Caesar” sauce

18.-

Monsieur Bouillon’s chicken farmhouse pie

with foie gras, asparagus and peas

21.-

Hot “Gruyère” soufflé,

“Bleuchâtel”, endive salad with fruit and nut mendiants

24.-

“Bangkok” chicken salad,

shiitake mushrooms, mange-tout peas and peanuts

18.-

Heart of lettuce with prawns,

avocado and hard-boiled egg, Calypso sauce

25.-

Salad of warm octopus and grilled radicchio,

parsley oil, blood orange mayonnaise

30.-

Eggs “73”

Fried egg with

parmesan cream and roasted hazelnuts

20.-

Scrambled eggs with “Balik” smoked salmon

chive sour cream

28.-

Thai chicken omelette with

baby vegetables and a spicy red curry sauce

25.-

“Meurette” poached egg

with baby onions and diced bacon, Gamare reduction

22.-

Egg “parfait” with green asparagus,

liquorice, croutons and smoked bacon

22.-

“Springtime” poached egg with

pan-fried morel mushrooms and beans and a pea coulis

25.-

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.

Main Courses

Pie with a fine poultry and foie gras stuffing,

duck breast and a port jus

40.-

Chicken strips and king prawns sautéed with orange and Cointreau,

pilau rice

42.-

Chicken Milanese

with lemon butter, green beans and French fries

38.-

“Mr B’s” crispy chicken confit burger,

French fries

30.-

Grilled veal chop (270g) with

an olive oil sauce, potato röstis and a green salad

65.-

Gnocchi with a tomato and ricotta coulis,

“cime di rapa” and pine nuts

26.-

Marinated Scottish salmon tartare (180g) with

edamame and tobiko roe mango salad and potato waffles

36.-

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

Desserts

Monsieur Bouillon’s floating islands

12.-

“Mara des Bois” strawberry iced soufflé

and roasted pistachios

16.-

Strawberry basil salad,

lime sorbet

14.-

Lemon meringue pie

14.-

“Rum baba served with

Madagascar vanilla whipped cream”

16.-

XXL caramel and salted butter éclair

(2pers)

18.-

Chocolate mousse with

whipped cream

14.-

Ice creams (per scoop)

Vanilla, mocha, pistachio, salted caramel

6.-

Sorbets (per scoop)

Lime, raspberries, cocoa

6.-

Caramelised apple tart with

vanilla ice cream

16.-

Restaurant

LE RESTAURANT

A chic and popular table

Restaurant menu

Starters

Eggs “73”

SIGNATURE MONSIEUR BOUILLON

Main Courses

KID’S MENU

Desserts

Les restaurants du groupe Chevrier