Menu

The seasonal menu

To begin

Menu of the restaurant l'Essentiel - Borex

THE ENTRANCES

Salad of the day

Croutons, roasted seeds, crispy onions and the vegetable of the moment


8.-
Local platter

Mix of cold cuts and pickled vegetables


24.–
Beef illusion tartare

Vegetarian tartare with sundried tomatoes


18.-
Beef sashimi

Thin slices of blowtorch-grilled beef rump steak, crispy vegetables, served with wasabi mayonnaise


23.-
La Folie du Chef – Asparagus in all its forms

Puff pastry cylinder with smoked onion cream, asparagus cooked two ways, grilled morels and brown veal jus


25.–

To enjoy yourself

Menu of the restaurant l'Essentiel - Borex

PLACE

The essential beef rib steak

200g of beef from the Molard butcher's shop with its café de Paris sauce, fries and seasonal vegetables

45.–
The 8-hour lamb

Long-cooked shoulder of lamb, stuffed with beggar's fruit, served with its own juice and mashed potatoes


37.-
The essential perch fillets

Fresh perch fillets 180g meunières or Essentiel sauce, served with fries and a trilogy of vegetables


38.–/43.–
Sea bream fillet on one side

Sea bream fillet served with quinoa risotto, vierge sauce with baby vegetables, chorizo and preserved lemon


41.–

VEGETARIAN DISHES

Linguine with lentil bolognese

Fresh linguine served with a homemade tomato sauce cooked with lentils and garnished with Parmesan shavings


26.-

For pleasure

Menu of the restaurant l'Essentiel - Borex

DESSERTS

The essential cheese trilogy

From the Nyon cottage of the Pradervand family in Givrins, accompanied by their homemade fruit and nut chutney.

12.–
"Essential" Crème Brûlée

Flambéed crème brûlée with the flavor of your choice: caramel, vanilla, Cointreau or rum


13.-
Red fruit heart fondant

Runny chocolate fondant with red fruits, accompanied by a scoop of double cream and meringue ice cream


14.-
Deconstructed lemon cream

Lemon tart with mango gel, meringue and homemade crumble


12.-
Coffee or Champagne?

Three small homemade desserts accompanied by a coffee or a glass of champagne


13.-/ 24.-
Ice creams and sorbets

L'Artisan Glacier creates our artisanal ice creams for an authentic experience (selection to discover on site)



4.-
La Folie du Chef- Pineapple Tatin

Tarte Tatin revisited with caramelized pineapple and Kumbawa cream, accompanied by lemon-basil sorbet


15.-

La folie

du Chef

With "La Folie du Chef," creativity takes center stage!

The chef dares to surprise with a bold creation inspired by seasonal ingredients and his current culinary whims. A thoughtfully crafted food and wine pairing—developed in collaboration with a local winery—elevates the experience for a journey full of unexpected delights.


(The dish changes every two weeks. A “Chef’s Madness” starter and dessert are also available à la carte.)


 For any allergies or intolerances, we invite you to inform our team.

 We will be happy to provide you with information and offer you suitable alternatives.