The grill

The restaurant

Our team

In the kitchen, under the direction of Gilles Granziero, the Chefs offer an inventive, varied and tasty menu that changes with the seasons. Meat is the main focus, of course, but the menu also offers fish, vegetarian dishes, salads and a wide choice of homemade desserts, both individual and shared, all with a nod to New York.

In the dining room, everything is perfectly orchestrated by Tamar Garcia Maligian, who has run the restaurant and bar since the opening. Together with her team, she puts on a permanent show, offering table-side carving and flambé. The attentive, personalised service makes all the difference.

The restaurant

The wine cellar

Chez Philippe, wine is just as important as meat. A passion that is as much to be savoured as it is to be shared, as evidenced by the space dedicated to the impressive open cellar housing some exceptional vintages.

Nicolas Coppel, our head sommelier, and his team manage a cellar with over 450 international references and 5000 bottles. Geneva’s winegrowers are given pride of place, and the local terroir is  highlighted.

Let our team of experts guide you to the perfect match between food and wine, and enjoy a unique taste experience.

Starters


Bluefin tuna tartare
avocado, fried shallots
24.-
Classic New York shrimp cocktail
24.-
Steamed artichoke,
« gribiche » vinaigrette
18.-
Poultry liver mousse
with green pepper, toasted bread
16.-
Crab cake from Bretagne
« Meyer » lemon chutney
32.-
Duck foie gras spread
pear compote and toasted brioche bread
29.-
Roasted chicken rillettes with curry leaf
pickles, toasted bread
18.-
Poultry, veal pie with foie gras,
and pistachios
21.-
Shade-fish ceviche
with sweet potatoes and coconut milk
32.-
XXL hand-minced beef tartar
bone marrow toasts
300Gr
70.-
Prunier Caviar “Osciètre Classique”
steamed fingerling potatoes, blinis and sour cream (50gr. or 125gr.)
135.-/340.-.-

SALADS, SOUPS & VEGETAL


Salads

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

Soups

Whisky Maine lobster bisque soup
topped with whipped cream
22.-
Wild mushrooms soup
18.-

VEGETAL

« Thaï » coleslaw with peanuts
22.-
Coral lentils
with coconut milk and crushed tomatoes
28.-

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.)
79.-
XXL hand-minced beef tartar,
bone marrow toasts (300 Gr.)
70.-
Bacon and cheese Wagyu from Lucerne burger
« Denise’s» sauce
44.-
Bone marrow
with toasted bread
20.-

Ireland Beef

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

USA Beef Natural Angus

New-York strip steak
400 Gr.
78.-

Kobe 9+ Japan Beef

Wagyu rib eye
(100 Gr.)
98.-

Swiss Veal

Veal chop “au gratin” with bone marrow butter
280 Gr.
54.-

Ireland Lamb

Lamb chop
The piece of 50 Gr.
11.-

Swiss Pork

Glazed pork ribs
300 Gr.
29.-

France Poultry

Grilled cockerel
marinated with curry and wholegrain mustard
38.-

FISH AND CRUSTACEANS


Steamed wild sea bass steak of Atlantic with citrus fruits
56.-
Grilled and gratinated Maine lobster
with black curry and cardamom emulsion
whole 84.00chf
42.-
Grilled fillet of Atlantic red mullet,
Jerusalem artichokes and lemon beurre blanc
52.-
Norvegian “Teriyaki“ glazed roasted black cod
32.-
Roasted whole “petit bateau” Sole “meunière”
2pers.
154.-

Sides & Sauces


Sides

Skinny fries
6.-
Lemongrass pilaf rice
6.-
Mushrooms and baby onions
7.-
Roasted carrot with ginger
8.-
Padrón peppers, mojo verde sauce
7.-
Creamy spinach purée
7.-
Baked potato with sour cream
7.-
Crispy onion donuts
8.-
Gratinated parmesan cheese cauliflower
12.-

Sauces (Included)

« Café de Paris » sauce
Green pepper sauce
Chimichurri sauce
BBQ sauce from Lobel’s of NYC
Classic Béarnaise sauce
Red wine sauce
Smoked paprika butter

Fromages


Charmey Gruyère
13.-
Vacherin Mont d’or, toasted bread (served by the spoonful)
17.-

Desserts


Ethel’s sticky Toffee Pudding with warm butterscotch sauce
(served hot)
14.-
Madagascar vanilla crème brûlée
14.-
Vanilla ice cream profiteroles, hot chocolate sauce
14.-
Raspberry cheesecake
14.-
Caramelized millefeuille vanilla diplomate cream, raspberry jam
(Only available on Saturdays and Sundays)
14.-
Caramelized apple tatin pie, vanilla cream
16.-
Chocolate and caramelized banana 5th Avenue, Malaga ice cream
18.-
Big Apple “ like a Candy apple”, Calvados cloud
19.-
Manhattan Sundae
2 pers.
22.-
Chocolate mousse, crème fraîche
2 pers.
24.-
« Diplomatico » rum baba, whipped vanilla double cream
2 pers.
32.-
Pistachio, bloody orange and white chocolate Empire State Building
2 pers.
38.-
Flambéed crêpes Suzette, vanilla ice cream
2 pers.
40.-
Ice cream and sorbet
Vanilla, pistachio, caramel, coffee, Malaga– Mango, bloody orange, lime, raspberry, chocolate, apple-yuzu
1 scoop
5.-