“Le Grill” Nestled on the first floor of the hotel, with a magnificent view of the lake through the trees, “Le Grill” is a paradox: cozy, for a romantic evening or lunch with friends; open and modern, to accommodate a sober meal where business is the main item on the table. A lamp is suspended
Yann Lohez directs his team before his guests, by means of live-cooking, to roast fillets of beef, tartars, cockerels or veal chops, as well as the tastiest fish. Feel free to choose from a selection of the finest meats of Swiss and European origin. This is but one facet of the menu, experimenting with the most exotic flavors: housesmoked Scottish salmon, “three caviars, three eggs” or foie gras with liquefied mango, scallop and octopus risotto. The show moves on to the dining area and the waiters demonstrate their skills: Sole carving, one-minute cooking, not to mention the spectacular Grill swords, put together for a sampling of beef, or jumbo prawns, smoked paprika and Pata Negra lomo. Vegetarians are spoilt, for exemple, with a memorable chestnut and truffle polpette, Jerusalem artichoke and lovage foam on the winter menu.
above each table, a creation of transparency, reminiscent of the reflections of a great vintage. It is one of Geneva’s most outstanding restaurants, where the food and wine are exceptional. The first thing that is expected from a grill, or a restaurant of that name, is a type of cooking that enhances meats and fish, simple products whose complex flavors are perfectly showcased. Chef
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“Le Grill” puts the best bottles forward. They surround you, well protected in special cellars for the finest wines and in columns for simpler vintages, but never out of sight. The Pastry Chef Arnaud Vodounou as created a delicious combination of fruit and chocolate for “Le Grill”.