Signature Menus
Le Deck Restaurant
Gourmet delight Menu - 115.-
Local Wine Pairing 3 glasses - 39.-
The Chef's Table - 140.-
Local Wine Pairing 4 glasses - 49.-
Cheese Supplement - 9.-
Starters
Oscietra caviar, golden brioche
double cream from Alpine Pastures
20gr - 54.-
50gr - 130.-
20gr - 54.-
50gr - 130.-
Duck foie gras terrine āfamily recipeā
Vaudois kiwi & clementines with dried seaweed
36.-
Carrard family potato gnocchi
Etivaz & Vaudois sausage cream
28.-
Smoked Lake Geneva fera, crispy bricelet
Vegetable sauce & lemon zest
33.-
Local onion cream soup
Rich broth & golden croutons
24.-
Winter garden
Crunchy vegetables from local farmers & Swiss IP quinoa
22.-
GOURMET DELIGHT MENU
Your 1st step inside Le Deck Restaurant
Amuse bouche
Light starter to your gustative journey
Duck foie gras terrine
Vaudois kiwi & clementines with dried seaweed
Guinea fowl with black truffle
Topinambour, mushrooms & cabbage confit in jus
Chestnut Mont Blanc & mandarin
Marmalade & sorbet
Amuse
bouche
Light starter to your gustative journey
Duck foie gras terrine
Vaudois kiwi & clementines with dried seaweed
Guinea fowl & black truffle
Topinambour, mushrooms & cabbage confit in jus
Chestnut
Mont Blanc
mandarin marmalade & sorbet
Main Courses
Dry-Aged Beef Fillet from Maison Mollard
Red Wine Merchant Sauce & Grilled Cauliflower
64.-
Guinea fowl with black truffle
Topinambour, mushrooms & chestnuts glazed in jus
58.-
Seared scallops
Grilled octopus tortellini, NiƧoise squash & black olives
56.-
ProvenƧal stuffed artichokes
Saffron chickpeas, selected tomato petals & zaāatar
35.-
Saffran Chablais Risotto
22-month Reggiano Parmesan & mushrooms
34.-
The chef's table
Signature Menu by LIonel Rodriguez
Amuse bouche
Light starter to your gustative journey
Duck foie gras terrine
Vaudois kiwi & clementines with dried seaweed
Seared scallops
Grilled octopus tortellini, NiƧoise squash & black olives
Guinea fowl with black truffle
Topinambour, mushrooms & chestnuts glazed in jus
Praline choux
vanilla ice cream & buckwheat
Chestnut Mont Blanc & mandarin
marmalade & sorbet
Amuse
bouche
Light starter to your gustative journey
Duck foie gras terrine
Vaudois kiwi & clementines with dried seaweed
Seared
scallops
Grilled octopus tortellini, NiƧoise squash & olives
Guinea fowl & black truffle
Topinambour, mushrooms & cabbage confit in jus
Praline
choux
vanilla ice cream & buckwheat
Chestnut
Mont Blanc
mandarin marmalade & sorbet
Salted Epilogues
Selection Of 5 Cheeses MATURED BY MAISON DUTTWEILER
SWEET LETTUCE SALAD WITH AGED VINEGAR
26.-
SELECTION OF 3 CHEESES FROM THE MARKET
Cheeses of the day, SWEET LETTUCE SALAD WITH AGED VINEGAR
16.-
Sweet Epilogues
Pear Belle Hélène in a chocolate shell
Iced mousse with caramel, chocolate & organic vanilla
22.-
Chestnut Mont Blanc & mandarin
marmalade & sorbet
21.-
Warm chocolate fondant with a crispy cocoa nest
Chocolate & pistachio praline mendiant, Dulcey sweetness
23.-
Seasonal Sorbets & Ice creams
3 Homemade Varieties
16.-
Vaudois Trou (palate cleanser)
Raisin in Lees āFamille Rogivueā, Grape Sorbet
16.-
New Menu Notification
New Menu Notification
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Philosophy
Of Chef Rodriguez
Passion, Expertise &
Spirit of Sharing
Guided by his Mediterranean roots, hand in hand with local artisans, Chef Lionel Rodriguez carefully selects the treasures of our Swiss lands to create a menu full of color and surprises.
Find us
Find Us
Lausanne
20 minutes by car & 30 minutes by train/bus
Vevey
10 minutes by car & 15 minutes by train/bus
Montreux
15 minutes by car & 30 minutes by train/bus
Geneva
55 minutes by car & 75 minutes by train/bus
Bulle
30 minutes by car & 75 minutes by train/bus
Martigny
35 minutes by car & 75 minutes by train/bus
