Carte automne anglais

Hôtel Les Cygnes***
“Your Charming Hotel at the Waterside of Lake Geneva“
« Autumn Menu » « Maitre Restaurateur »
Our Head Chef Teddy Helart and his second Morgan Perruchione recommend:
Our Starters:
Parsnip Ginger Cream, espuma Hazelnut, Graubunden Meat and Croustille
Pheasant Terrine with Armagnac, Muscat Grapes and Quices
Marinated Duck Breast with Exotic Fruits, Candied Kumquats,
Red Cabbage Coleslaw and Yellow Carrots
Royal Crayfish in Tarragon, Milk Emulsion Chestnuts and Truffles
Terrine of half-baked Foie Gras with Spice, Roasted Figs, Jelly Sangria
In addition to this, we suggest a glass of „Jurançon Domaine Cauhapé“ or “Crépy Vendanges Tardives”
Or a glass of “Sauternes Chartreuse de Coutet“
Scallop “Snackées”, Smoked Cured Ham, Muslin of Butternut in the Walnut Oil
Canadian Lobster, Cauliflower variation in two ways, jelly Caviar
€ 13
€ 15
€ 16
€ 17
€ 19
€ 9
€ 10
€ 19
€ 20
Our Fish Specialities with Side Dishes (depending on supply)
Crusted Cod Steak Citrus, Orange Carrots Cream
Perch Filet in a Lemon and Parsley Sauce (Meunière) and Tartar Sauce with French Fries
Perch Filet « Les Cygnes » Beaufort Cream, Nuts and Yellow Chanterelles
Homemade French Fries
Sea Bream Filet Cooked Unilateral, Shellfish Juice and Champagne Emulsion
Roasted John Dory Fish Filet, Mashed Sweet Potatoes in Cardamom, Fennel Cream
Roasted Artic Char with Aromatic Herbs, Crayfish Bisque with Taragon
Seasonal Garnish (For two persons, price per person)
€ 25
€ 28
€ 28
€ 28
€ 27
€ 29
Our Meat Specialities with Side Dishes
Chicken Farmer Fricassee “Label Rouge” in Yellow Wine and Mushrooms
Deer with Sage and Red Wine, Caramelized Pears Tatin
Grilled Beef Filet “Perigeux Sauce”, Maxim’s Potatoes
Ballotine of Hare Stuffed in the Royal, Chocolate Sauce
Roasted Duck, lacquered with Honey and Soy, Mushroom Stuffing
(For two people, price per person)
€ 25
€ 28
€ 29
€ 28
€ 29
Our Vegetarian Plate
Vegetables and Tofu Curry with Coconut Milk and Sage
€ 20
Our Cheeses
Our Cheese Selection
Cream Curd or Curd with Maple Syrup
€ 11
€ 7
Our Pastry Cook Julie Petrot Recommends:
Our Dessert:
Flamed Frozen Génépy Soufflé, Almond Biscuit
Dome in the Dark Chocolate 64%, Tonka Bean, Heart Dairy Caramel in the Salted Butter
Bavarian Pear and Five Spices, Praline, Bread Genoa Biscuit
Creamy Blueberry Dacquoise with Almond, Vanilla Muslin, White Chocolate Frosting
Mango and Passion Fruit Mirror, Coconut Macaroon
Surprise Selection plate from our Dessert
Gourmet Coffee or Tea
Gourmet Champagne
In addition of your dessert, we suggest a glass of “Baume de Venise, Médaille d’Or 2009”
€ 11
€ 11
€ 11
€ 11
€ 11
€ 13
€ 7
€ 16
€ 6
Also have a look in the menu with our home-made Ice-Cream . . .
Some Our References:
Bottin Gourmand, Guide des Hôtels de Charme, Maître Restaurateur
Guide des Cafés Historiques et Patrimoniaux d’Europe,
Guide Gault Millau, Guide du Routard, Petit Futé …
Guide des Logis de France (3 Cocottes, 3 Cheminées), « Levanin », gastronomie en ligne
Saveurs et Traditions, Alpes Loisirs, Champérard … Les Pieds dans l’eau 2012 … Marmiton 2012
Example of Our Traders (Simply for information, not exhaustive)
Butchery: Viandes Nouvelles de Passy 74, Buttay 74 …
Meat: Viandes Nouvelles de Passy 74, Brake
Fishery: Pertuiset in Meillerie(74), Les pêcheurs d’Anthy
Fruits and Vegetables: Léman Primeur
Cheese: Maison Buttay in Thonon
Delicatessen: Transgourmet Alpes in La Roche sur Foron (74)
Ice-Cream: Thonon Gourmand in Thonon-les-Bains, Brake France
Eggs: Maison Pariat in Marin (74)
Origin of the Meat: Beef Filet : Montbéliard, Chicken / Farm Poultry ; France, Duck Breast : South of France,
Game : France and Great Britain
Origin of the fish: Artic Char: Léman Lake, Perch Filets: France or Poland, Cod, Bream Filet, Scallops, Shells,
Lobster : Atlantic North East, Crayfish : Leman Lake, John Dory Fish : Pacific
Net price value – including VAT – Service included
Dear Customer, we no longer accept cheques. Thank You for Your understanding.