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
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

Green beans with shallot confit
7.-
Almond tempura broccoli
Or steamed
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.-
Beef heart tomato candied with thyme
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
13.-
Fresh goat’s cheese, Espelette chili pepper jelly and condiments
17.-

Desserts


Millefeuille with mounted white chocolate ganache and raspberries, cut at the table
(Only available on Saturdays and Sundays)
12.-
Ethel’s sticky Toffee Pudding with warm butterscotch sauce
(served hot)
14.-
Madagascar vanilla crème brûlée
14.-
5th Avenue with praline
Lemon yuzu and chocolate
18.-
Vanilla ice cream profiteroles, hot chocolate sauce
14.-
Raspberry cheesecake
14.-
Big cherry black forest style
16.-
Verbena and strawberrie frozen vacherin
15.-
Caramelized apple tatin pie, vanilla cream
16.-
Chocolate mousse, crème fraîche
2 pers.
24.-
Cookie to share, served warm (pre-order)
2 pers.
24.-
Vanilla, red fruits and white chocolate Empire State Building
2 pers.
38.-
Flambéed crêpes Suzette, vanilla ice cream
2 pers.
38.-
Ice cream and sorbet
Vanilla, vervena, caramel, coffee, yogurt – Exotic fruits, strawberry, lime, raspberry, chocolate, morello cherry
1 scoop
5.-
Strawberry soup, vanilla “cloud”, Bulgarian yogurt ice cream