Menu

CHEF'S SUGGESTIONS
STARTERS

GREEN ASPARAGUS 21
Mustard vinegar

PRESSED BEEF WITH SMALL VEGETABLES 21
Tarragon juice

MAQUEREAUX MARINATED WITH LEMON GREEN 19
Pickles of vegetables

ROASTED SAINT-JACQUES 24
Artichoke and yuzu muslin

MAIN COURSES

LAMB PASTILLA 38
Dried tomato confit

ENTIRE SOLE OF BRETAGNE 48
Façon meunière

COD FILLET 38
Emulsion safranée

If it is your preference, a cheeses plate can be proposed.

KUDETA'S CLASSICS
STARTERS

MIXED SALAD 17
Mesclun, carrots, raw beetroots, cherry tomatoes and dried tomatoes

BEEF TATAKI 24
Fine marinated beef tenderloin

SCANDINAVIA GRAVLAX SALMON 24
Scotish raw salmon marinated in sugar, salt and citrus peels,

served with soft, dill and mustard sauce

PATA NEGRA « SALAMANCA » 26
” Pan con tomate “

THE DISHES

ENTRECÔTE STEAK “CAFE DE PARIS” SAUCE 42
Garnish of matchstick potatoes and green salad

BEEF TARTAR 38
Finely ground raw beef seasoned,
garnish of matchstick potatoes and toasts

SALMON TARTAR “RED LABEL” 38
Chopped raw salmon, seasoned with lemon, basil, shallots,
garnish of matchstick potatoes and toasts

BEEF FILLET SEIZED 48
Red wine juice

ROASTED BASS FISH FILLET 38
Lemongrass sauce

Bouchot mussels
MARINIÈRE-STYLE 32
White wine, shallots and parsley

PROVENÇALE-STYLE 34
White wine, shallots, parsley, garlic and tomatoes

CREAMED-STYLE 34
White wine, shallots, parsley and cream

THAÏ-STYLE 36
White wine, shallots, parsley, ginger, lemongrass, and coconut milk

SAFFRON-STYLE 36
White wine, shallots, parsley, cream and saffron

RUSSIAN-STYLE 38
White wine, shallots, parsley, flambé with vodka

Mussels are served with matchstick potatoes

In season, from July to January, Bouchot mussels are served in your plate.
During off season, we can work with other species of mussels.

Sweets
HOMEMADE CHOCOLATE MELLOW 14
Vanilla cream

FINE APPLE PIE 14
Flavor with cinnamon, Piedmont hazelnuts and salt butter caramel ice cream

FLOATING ISLAND 13
Served on custard cream with slivers of roasted hazelnuts

MILLE FEUILLES VANILLA AND RASPBERRY 14

BABA WITH RUM AND EXOTIC FRUITS 14

ICE-CREAMS AND SORBETS 4.60
Vanilla, Coffee, Salted butter caramel, Yogurt
Sicilian lemon, Pear, Raspberry, Black chocolate

LE GÉNÉRAL 16
Whisky & Vanilla ice cream

LE COLONEL 16
Vodka Absolut & Sicilian lemon sorbet

LE VALAISAN 16
Williamine Morand & Pear sorbet

LE GENEVOIS 16
Eau-de-vie framboise & Raspberry sorbet

Excluding ice-creams and sorbets, all sweets are home made