Signature menus

December 2025
Gastronomy with a Sparkling Touch

Gourmet delight Menu - 115.-
Local Wine Pairing 3 glasses - 39.-

The Chef's Table - 140.-
Local Wine Pairing 4 glasses - 50.-

Cheese Supplement - 9.-

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

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, Niçoise squash & black olives

Guinea fowl with black truffle

Topinambour, mushrooms & cabbage confit 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, Niçoise squash & olives

Guinea fowl & black truffle

Topinambour, mushrooms & cabbage confit in jus

Praline
choux

vanilla ice cream & buckwheat

Chestnut
Mont Blanc

mandarin marmalade & sorbet

Paired WINES

Savagnin blanc

Domaine Gaillard & Fils

Intense citrus & white-flower lift, vibrant acidity, clean mineral finish

Calamin Grand Cru

Jean Duboux

Lemon zest, white flowers, broad mineral palate, subtle flinty finish

Cohésion Assemblage Rouge

Domaine de la Croix

Dark berries, subtle spice, smooth tannins, refined earthy finish

LAVAUX’SECCO

Jean Duboux

light floral & fig-leaf intrigue, fine effervescence, citrus finish

Savagnin
blanc

Domaine Gaillard & Fils

Intense citrus & white-flower lift, vibrant acidity, clean mineral finish

Calamin
 Grand Cru 

Jean Duboux

Lemon zest, white flowers, broad mineral palate, subtle flinty finish

Assemblage
rouge

Domaine de la Croix

Dark berries, subtle spice, smooth tannins, refined earthy finish

LAVAUX’SECCO

Jean Duboux

light floral & fig intrigue, fine effervescence, citrus finish

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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

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Signature menus

December 2025 Gastronomy with a Sparkling Touch

Gourmet delight menu

Your 1st step inside Le Deck Restaurant

Amuse bouche

Duck foie gras terrine

Guinea fowl with black truffle

Chestnut Mont Blanc & mandarin

Amuse Bouche

Duck foie gras terrine

Guinea fowl & black truffle

Chestnut Mont Blanc

The Chef's Table

Signature Menu by LIonel Rodriguez

Amuse bouche

Duck foie gras terrine

seared scallops

Guinea fowl with black truffle

Praline choux

Chestnut Mont Blanc & mandarin

Amuse bouche

Duck foie gras terrine

seared scallops

Guinea fowl & black truffle

Praline choux

Chestnut Mont Blanc

Paired WINES

Savagnin blanc

Calamin Grand Cru

Cohésion Assemblage Rouge

LAVAUX’SECCO

Savagnin blanc

Calamin Grand Cru

Assemblage rouge

LAVAUX’SECCO

Philosophy Of Chef Rodriguez

Passion, Expertise & Spirit of Sharing

Find us

Find Us

Lausanne

Vevey

Montreux

Geneva

Bulle

Martigny

December 2025
Gastronomy with a Sparkling Touch

Amuse
Bouche

Chestnut
Mont Blanc

Amuse
bouche

seared
scallops

Praline
choux

Chestnut
Mont Blanc

Savagnin
blanc

Calamin
 Grand Cru 

Assemblage
rouge

Philosophy
Of Chef Rodriguez

Passion, Expertise &
Spirit of Sharing