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.

BOOK NOW

Follow us

Starters


Bluefin tuna tartare
avocado, fried shallots
24.-
Classic New York shrimp cocktail
24.-
Steamed artichoke,
« gribiche » vinaigrette
18.-
Poultry liver pâté
with black trumpets mushrooms
16.-
Tomato confit, “casa mozzarella”
stracciatella and herb pesto tartlet
22.-
Duck foie gras
with “bigarreau” cherry, Gamaret red wine jelly
28.-
Cajun spices roasted chicken rillettes
and pickles, toasted bread
16.-
“Provençal” roasted poultry meat pie
21.-
Gambero rosso carpaccio
with guacamole and grilled watermelon, honey-lemon vinaigrette
49.-
Prunier Caviar “Osciètre Classique”
steamed fingerling potatoes, blinis and sour cream (50. or 125gr.)
135.-/340.-
XXL hand-minced beef tartar
bone marrow toasts
300Gr
70.-

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.-
“Beefheart“ tomato gazpacho
18.-

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.-

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


Snacked red mullet
bouillabaisse juice and stuffed zucchini flower
52.-
Grilled and gratinated Maine lobster
with black curry and cardamom emulsion
whole 80.00chf
42.-
Furikake wasabi” steam cooked salmon filet
from Engadine and kalamansi
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.-
Stir-fried green beans with shallots
6.-
Roasted carrot with ginger
7.-
Crispy onions donuts
8.-
Padrón peppers, mojo verde sauce
7.-
Creamy spinach purée
6.-
Skinny fries
6.-
Lemongrass pilaf rice
6.-
Baked potato with sour cream
7.-

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.-
Tomme fleurette de Rougemont au lait cru
15.-

Desserts


Ethel’s sticky Toffee Pudding with warm butterscotch sauce
(served hot)
14.-
Raspberry cheesecake
14.-
Madagascar vanilla crème brûlée
14.-
Vanilla, raspberry ” Empire State Building ”
2 pers.
38.-
Meringue yuzu and raspberry shortbread
14.-
Chocolate mousse, crème fraîche
2 pers.
24.-
Genève-New York – Valais strawberry eclair with vanilla and white chocolate
15.-
Manhattan Sundae
2 pers.
26.-
Flambéed crêpes Suzette, vanilla ice cream
2 pers.
38.-
Vanilla-apricot frozen vacherin
15.-
“Granny Smith“ Big Apple with green Chartreuse emulsion
18.-
Vanilla ice cream profiteroles, hot chocolate sauce
14.-
Ice cream and sorbet
(Vanilla, caramel, coffee – Apricot, lime, raspberry, passionfruit, chocolate ) 1 scoop
5.-