artgenève / Night-Fall by Café des Bains
Starters
“Œufs surprises”, two slow cooked egg yolk topped with four spices whipped cream and served with smoked sturgeon blinis
or “Œufs surprises” and endives contisées
Snacked scallops, black olive emulsion and dried tomatoes
Beetroot sushi, langoustine and mint ceviche
served in Laurin Schaub plates / NOV Gallery*
Squid carbonara spaghetti in trompe l'œil style
Main courses
Vegetable sushi, yellow pepper with peach and beetroot Nigiri
Farm poultry supreme garnished with peach and roasted peppers, served with a jus
Slow cooked veal medallion, endives contisées with Pink Lady apple
served in Vals plates by Philippe Cramer*
Wild prawns with Espelette pepper, black radish and pear mille-feuille confit
Filet of John Dory poached in a Thai court-bouillon, spinach and caramelized hazelnuts
Desserts
Pineapple and apple salad, olive oil and acacia honey dressing
Chocolate and avocado soufflé
Ripened cheeses, leek and grape condiments
Deconstructed lemon tard
3 courses / 69 CHF
from 20.01 to 02.02 from 6 p.m.
INFORMATIONS / BOOKINGS
☎ +41 79 126 41 28
nf@cafedesbains.com