The grill

The Restaurant

T-bones, côtes Tomahawk, ribs: at Chez Philippe, all our meat is grilled over beech wood charcoal famous for its virtues in providing healthier cooking and a leaner, lighter, gourmet experience. Adding new levels of flavour to your protein!

From striploin to lobster, seafood has also a serious position in our menu. Indeed, shrimps and fish are to be discovered!

Led by Gilles Granziero, chef François Periers and pastry chef Manuel Pereira offer a seasonal and inventive menu.

At the restaurant Tamar Garcia Maligian orchestrates an attentive service whose collaborators master the techniques of cutting and buckling.

The wine cellar of chez philippe

The vintage of your choice

At Chez Philippe, wine is just as important as meat. The large glass-enclosed wine cellar is known to house exceptional wines.

Nicolas Coppel, our head sommelier and his team, manage a cellar with more than 450 international  references for 4,000 bottles among which, a special space is dedicated to the Geneva winegrowers…

In summer, enjoy the outdoors

BOOK

On the covered terrace, upstairs, on the canopy’s side.

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Starters


Bluefin tuna tartare
avocado, fried shallots
24.-
Classic New York shrimp cocktail
24.-
Steamed artichoke,
« gribiche » vinaigrette
18.-
Poultry liver mousse
and green pepper, toasted bread
16.-
Crispy Crab from Bretagne
wasabi mayonnaise
32.-
Duck foie gras
with caramelized apples
28.-
Cajun spices roasted chicken rillettes
and pickles, toasted bread
16.-
Deer roasted meat pie and foie gras
Tilfda pepper, cranberry seasoning
21.-
Shade-fish ceviche
coriander and and rocoto chili
32.-
XXL hand-minced beef tartar
bone marrow toasts
300Gr
70.-
Prunier Caviar “Osciètre Classique”
steamed fingerling potatoes, blinis and sour cream (50. or 125gr.)
135.-/340.-

SALADS & SOUPS


Salads

Chicken Caesar salad and bacon
22.-
Maine Lobster salad
sucrine lettuce mango and passion fruit
40.-
Roasted rainbow beet salad
with ginger
12.-

Soupes

Whisky Maine lobster bisque soup
topped with whipped cream
22.-
Butternut squash and pumpkin soup
grilled peanut cream
20.-

MEATS


Swiss Beef

Sirloin
250 Gr.
38.-
Tenderloin on the bone
staled 5 weeks on the bone 300 Gr.
79.-
Striploin on the bone
staled 5 weeks on the bone 400 Gr.
XXL hand-minced beef tartar,
300 Gr.,
bone marrow toasts
70.-
Bacon and cheese Wagyu from Lucerne burger
« Denise’s» sauce
42.-
Bone marrow
17.-

Ireland Beef

Tenderloin
180 Gr.
48.-
Prime rib
(30min) 800 Gr., 2 pers.
160.-
T-Bone Angus
800 Gr. – 2 personnes
140.-
Rib eye
250 Gr.
49.-

USA Beef Natural Angus

New-York strip steak
400 Gr.
78.-

Kobe 9+ Japan Beef

Entrecote
Table cut – 100 Gr.
98.-

Swiss Veal

Veal chop “au gratin” with bone marrow butter
280 Gr.
52.-
Dry- aged T-bone “au gratin” with bone marrow butter and savory
380 Gr.
70.-

Ireland Lamb

Lamb chop
The piece of 50 Gr.
11.-
Hay smoked lamb rack, rosemary juice
300 Gr. les 4 côtes
48.-

Swiss Pork

Glazed pork ribs
300 Gr.
28.-

France Poultry

Grilled whole cockerel, marinated
with beldi lemon, chimichurri sauce
38.-

FISH, CRUSTACEANS AND SHELLFISH


Seabream fillet
with mushrooms and white wine emulsion
55.-
Grilled and gratinated Maine lobster
with black curry and cardamom emulsion
whole 80.00chf
42.-
Steam cooked salmon filet from Engadine
with maple syrup and Tasmania pepper
50.-
Norvegian “Teriyaki“ glazed roasted black cod
32.-
Roasted salt-crusted whole sea bass
lemongrass emulsion (30 min) , 2pers.
152.-

Sides & Sauces


Sides

Grilled whole corn with seasoning
10.-
Broccoli tempura and almonds
12.-
Roasted carrot with ginger
7.-
Crispy onion donuts
8.-
Padrón peppers, mojo verde sauce
7.-
Mashed sweet potatoes with maple syrup
7.-
Skinny fries
6.-
Baked potato with sour cream
7.-
Lemongrass pilaf rice
6.-

Sauces (Included)

“ Café de Paris “ sauce
Green pepper sauce
Chimichurri sauce
BBQ sauce from Lobel’s of NYC
Classic Béarnaise sauce
Roquefort sauce
Smoked paprika butter

Fromages


Gruyère de Charmey
12.-
St Marcellin entier, affiné à la lyonnaise
17.-

Desserts


Ethel’s sticky Toffee Pudding with warm butterscotch sauce
(served hot)
14.-
Raspberry cheesecake
14.-
Madagascar vanilla crème brûlée
14.-
Vanilla, exotic fruits and white chocolate Empire State Building
2 pers.
38.-
Caramelized apple tatin pie, vanilla cream
16.-
Chocolate mousse, crème fraîche
2 pers.
24.-
Chocolate 5th Avenue
18.-
Manhattan Sundae
2 pers.
26.-
Flambéed crêpes Suzette, vanilla ice cream
2 pers.
38.-
Chestnut and blackcurrant frozen vacherin
15.-
“Granny Smith“ Big Apple with green Chartreuse emulsion
18.-
Vanilla ice cream profiteroles, hot chocolate sauce
14.-
Millefeuille with mounted white chocolate ganache and caramel, cut at the table
(Only available on Saturdays and Sundays)
Ice cream and sorbet
(Vanilla, caramel, coffee – Apricot, lime, raspberry, passionfruit, chocolate ) 1 scoop
5.-