Name: Bayview restaurant
Address: 47 Quai Wilson, Geneva 1, Switzerland, 1211
Telephone: +41229066552
Price range: $$$

BAYVIEW BY MICHEL ROTH

Michelin starred restaurant in Geneva

Experience the refined cuisine of awarded Chef Michel Roth. Contemporary style meets classic and daring French cuisine of the world renowned chef Michel Roth at the Michelin starred Bayview restaurant. Awake your senses with a refined seasonal menu, highlighted by great wines selected by our sommelier, while admiring the inspiring view over Geneva lake. A sumptuous gleaming wine cellar completes this exceptional décor and thus, perfects a memorable culinary experience.

Opening Hours

Open from Tuesday to Saturday

LUNCH: 12pm - 2pm

DINNER: 7pm - 10pm

- The Chef

Michel Roth

Michel Roth is one of France's top award-winning Chefs having won some of the most prestigious competition of haute cuisine.

From Monday to Friday

Lunch Menu
> 2-course / CHF 60
> 3-course / CHF 68

À la carte

Starters

Slightly Seared Abalone

from Plougastel, Parmentier and traditional pork sausage

Landes Duck Foie Gras

mandarin tart and marble brioche

Poussine Egg Parfait

melanosporum truffled macaroni

Roasted Blue Lobster

crunchy roots, confit lemon paste and claws "rillettes"

Fish

Grilled John Dory

from Quiberon pink ginger pesto, thaï vegetables and citrus

Meunière Char

from Cévennes coloured cabbages and "grenobloise"

Erqui Sea Scallops

with squash black rice and Jura wine

Sea Bass From Noirmoutier

with shellfish, brousse cheese agnolotti pasta, coriander coulis and Imperial caviar

Meats

Milk-Fed Lamb

from Saint-Palais hibiscus salsify, puffed potato

Country's Veal Chop

slightly smoked 3 sauces and gratinated Geneva's cardoons

Beef Fillet Rossini

Anna potatoes and perigourdine sauce

Vendée's Organic Chicken Supreme

in rice crust corn different ways, albufera sauce

Cheeses

Cheese Plate

selection of three cheeses of the trolley

Ripened Cheese Trolley

according to your selection

Desserts

by Didier Steudler

Millefeuille

with diplomat cream, chocolate, praline, pure sea salt caramel sauces

Mango-Passion Soufflé

chutney and exotic ice cream

Poached Apple

with caramel, citrus and cinnamon lemongrass sorbet and espuma, vanilla grapefruit

Guanaja 70% Chocolate

and kumquat tart praline cashew nuts, Tonka foam

Mandarin

blood orange donut smoked citrus and iced cottage cheese

Tasting Menu

6-course menu* at CHF 130 pp ( Menu with wine paring at CHF 190 pp ) | 8-course menu at CHF 170 pp ( Menu with wine paring at CHF 250 pp ) *meat or fish, without cheese

Amuse-bouche

Creation From The Chef

First Starter

Landes duck foie gras

mandarin tart and marble brioche

Second starter

Poussine egg parfat

melanosporum truffled macaroni

Fish

Grilled John Dory

pink ginger pesto, thai vegetables and citrus

Meat

Milk-Fed Lamb

from Sapalet hibiscus salsify, puffed potato

Cheese

Selection Of Three Cheeses

of the trolley

Pre-dessert

Sweet Moment

Dessert

Poached Apple

with caramel, flavoured with cinnamon, lemongrass sorbet and espuma

Lunch menu

2-course Menu at CHF 60 (a starter + a main course or a main course + a dessert) | 3-course Menu at CHF 68 (a starter + a main course + a dessert) | Special Saturday lunch menu at CHF 77 (3-course menu + a glass of wine + a hot drink)

Amuse Bouche

Amuse-Bouche Of The Chef

Starter

Choice of starter

Pigeon pie and beetroot

Lake crayfish smoked leek and hollandaise sauce

Main Course

Choice of main course

Grilled sea scallops cannelloni of cabbage and lemongrass broth

Saddle of rabbit stuffed with trumpet mushrooms, nut and dried fruits carrot and parsnip gnocchi

Dessert

Choice of dessert

Breton vanilla shortbread thyme bavarian cream and blood orange sorbet

Savoie cake scented cream with Timut berries, chocolate ginger ice cream

“A cuisine that evolves with its time...”

- Michel Roth

Offers

Michel Roth's Cookery Book

Directed by the Editions Favre, this 220-page book includes no less than 81 recipes, illustrated by the sublime shots of the Scottish photographer Grant Symon. A sleek design by Stefan Sigel, Artistic Director and Graphic Designer at the President Wilson Hotel, showcases photos and recipes for the reader's enjoyment. It is a real work of aesthetic research, like the establishment, which makes this book a true collector's item to have imperatively in one's library

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