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DSC05176_Frog's legs, parsley cream and crispy onions

French Fine-Dining in Switzerland

Words by Sindy Chan/Images by Troy Nam

The Tiffany Restaurant

Tiffany Hotel Geneva Switzerland

20 Rue de L’Arquebuse

CH-1204 Geneva Switzerland

 

http://www.tiffanyhotel.ch/en/restaurant-bar/

 

If Switzerland is on your travel list this year and you love French cuisine, anticipate a most-exotic fine-dining experience, should you request French Executive Chef Jean-Briac Monboussin and French Restaurant Manager Frank Oliveri to prepare your surprise menu.

 

Here is mine (dinner for two).

 Starter

– Our take of (raw) Salmon Gravelax and beetroot  19€   

Asparagus from the Roques Hautes estates, scramble eggs creamy  21€

– Crunchy Vegetable Ceviche, coriander and quinoa  15€   

 

DSC05097_salmon starterDSC05137_Asparagus from the Roques Hautes estate, scrambles eggs creamyDSC05141_Crunchy vegetable ceviche, coriander & quinoa

Frog Legs with parsley cream and crispy onions  25€

Rich in protein, omega-3 fatty acid, vitamin A and potassium, with a taste and texture between chicken and fish, frog leg is a delicacy shared by French and Chinese.

 

Main course

– Roasted yellow Pollack Fillet with charred leeks and shellfish, ganished with black crisps made from calamari ink, fresh and tasty hidden mussels  €37

Sweetbread, confit onions, potato espuma  35€

Sweetbread is a culinary name for the thymus or the pancreas especially of calf (ris de veau) and lamb (ris d’agneau). The texture of sweetbread is smooth, tender and moist with a mild creamy flavor. Beef sweetbread is calorie-dense, a 4 oz. cooked portion provides 360 calories. 

DSC05208_Roasted yellow pallack fillet, charred leeks and shellfishDSC05234_Sweetbread, confit onions, potato espuma

 

Dessert

Floating Island with Tahitian vanilla  10€

– Light Lemon Pie  12€

 The silky, creamy, fragrant “floating island” is sentimental to Chef Monboussin as a grandma’s recipe.

DSC05251_Floating island with Tahitian vanillaDSC05275_Light lemon pie

DSC05062_Tiffany restaurant 1 DSC05194_French white wine DSC05296_Executive Chef Jean-Briac Monboussin

 Connie Lambeth – The Australia Times Gourmet – Food/Wine/Events