Restaurant

THE RESTAURANT

Fresh, seasonal cuisine

Located in the heart of Geneva, in the Quartier des Banques, Monsieur Bouillon’s cuisine is both chic and popular. We strive to offer you the best possible quality by working with fine produce in a sumptuous setting.

In the kitchen, chef Quentin Chasseray offers fresh, seasonal cuisine. The kitchen team works hard every day to make the most of local producers. We offer a modern take on classic French/Swiss cuisine, with a style that can best be described as “market cuisine”.

detail-table-2-2

Restaurant menu

In the kitchen, chef Quentin Chasseray offers fresh, seasonal cuisine. The kitchen team works hard every day to give maximum prominence to local producers. We offer a modern take on classic French/Swiss cuisine, with a style that can best be described as “market cuisine”.

Starters


Butternut “katsu”
green papaya salad
16.-
Wonton Jerusalem artichokes and smoked tofu from Geneva (evenings only)
stock and coriander oil
19.-
Veal chiffonade
tonato sauce, grilled sucrine and yuzu kosho
25.-
Fried egg
with parmesan cream and roasted hazelnuts
20.-
Terrine
condiment and seasonal pickles
20.-

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.

LUNCH MENU

38.-

Starter and main course
***
Main course and dessert

 

From 15 to 19 April 2024

 

STARTER
Egg mayonnaise and furikake

MAIN COURSES
Cannelloni stuffed with ricotta, peas, asparagus cream and mint oil
***
Beef sirloin, potato millefeuille and grilled leeks

DESSERTS
“Monsieur Bouillon” floating island
***
Ice cream or sorbet

Main courses


Stuffed cabbage with vegetables and tofu from Geneva (evenings only)
pepper and oyster mushroom sauce
29.-
Three-seed potato and scarmoza
cauliflower cream and Jerusalem artichokes espuma
33.-
Honey glazed chicken
with carrot purée and cashew chicken juice
35.-
Cod steak
vitelotte potatoes, brocoletti and mussel sauce
37.-
Pithiviers with foie gras and pigeon (evenings only)
parsnip and kale purée
45.-

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

Desserts


Cheeses of the moment
15.-
Monsieur Bouillon’s floating island
12.-
Brioch toast
miso caramel and vanilla whipped cream
12.-
Dessert of the moment
15.-
Ice creams (per scoop)
Vanilla, mocha, pistachio, salted caramel
6.-
Sorbets (per scoop)
Lime, raspberries, cocoa
6.-



.-