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.

GRILL’S MENU DAILY PLATES

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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…

SEE THE WINE MENU

Daily plates

Retrouvez nos menus de la semaine

Monday’s Menu
Tuesday’s Menu
Wednesday’s Menu
Thursday’s Menu
Friday’s Menu

Find our
wine menu

Starters

Bluefin tuna tartare

avocado, fried shallots

24.-

Classic New York shrimp cocktail

24.-

Steamed artichoke,

« gribiche » vinaigrette

18.-

Poultry liver mousse

with cornupia mushroom, toasted bread

16.-

Crispy Crab from Bretagne

wasabi mayonnaise

32.-

Foie gras spread with apricots from Valais

and rosemary

28.-

Cajun spices roasted chicken rillettes

and pickles, toasted bread

16.-

Veal pie with sun-dried tomatoes and basil

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 (50gr. or 125gr.)

135.-/340.-.-

Gambero rosso carpaccio with guacamole

And grilled watermelon, honey lemon vinaigrette

49.-

SALADS, SOUPS & VEGETAL

Salads

Chicken Caesar salad and 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.-

Beef heart tomato gazpacho

18.-

VEGETAL

Chinese cabbage salad

GRTA smoked tofu, Thai dressing

18.-

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.

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 veal T-bone au gratin with oregano butter and sun-dried tomatoes

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.

29.-

France Poultry

Grilled whole cockerel, marinated

with beldi lemon, chimichurri sauce

38.-

FISH AND CRUSTACEANS

Steamed salmon steak from Engadine

with almond milk and lemon

56.-

Grilled and gratinated Maine lobster

with black curry and cardamom emulsion
whole 84.00chf

42.-

Octopus “à la plancha”, piquillos emulsion

and chimichurri sauce

46.-

Norvegian “Teriyaki“ glazed roasted black cod

32.-

Roasted salt-crusted whole sea bass

lemongrass emulsion (30 min) , 2pers.

152.-

Sides & Sauces

Sides

Skinny fries

6.-

Lemongrass pilaf rice

6.-

Green beans with shallot confit

7.-

Roasted carrot with ginger

7.-

Padrón peppers, mojo verde sauce

7.-

Mashed sweet potatoes with maple syrup

7.-

Baked potato with sour cream

7.-

Beef heart tomato candied with thyme

7.-

Crispy onion donuts

8.-

Steamed or almond tempura broccoli

12.-

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

The grill

The Restaurant

The wine cellar of chez philippe

The vintage of your choice

Daily plates

Monday, July 22nd

Tuesday, July 23rd

Wednesday, July 24th

Thursday, July 25th

Friday, July 26th

Our Menu

Starters

SALADS, SOUPS & VEGETAL

Salads

Soups

VEGETAL

MEATS

Swiss Beef

Ireland Beef

USA Beef Natural Angus

Kobe 9+ Japan Beef

Swiss Veal

Ireland Lamb

Swiss Pork

France Poultry

FISH AND CRUSTACEANS

Sides & Sauces

Sides

Sauces (Included)

Fromages

Desserts

Grill's Opening hours

Bar's Opening hours

Les restaurants du groupe Chevrier