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

fennel and Swiss traditional pork sausage, floating island

Duck foie gras

with Banyuls, grilled foie gras raviolo, radish different ways

White asparagus

and lemon, quail egg and "hollandaise" sauce

Lobster avocado tart

raspberry and green asparagus

Fish

Glazed sole

with "Vin Jaune", morels and wild garlic gnocchi

Confit cod

Roques-Hautes asparagus, fresh farfalles and huacatay "beurre blanc"

Line-caught seabass

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

Crispy char

jardin de Trajets' simmered young vegetables, verbena

Meats

Smoked Swiss suckling pig loin

for 2 persons, flammekueche and spring shoots

Limousin saddle of lamb

purple artichokes, light polenta and olives, spice jus

Roasted veal sweetbread

minty peas and fava beans, cripy cecina

Flamed beef fillet

tartare, rösti and cima di rapa

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

Poached rhubarb

liquorice, madeleines and acidulous jus

Swiss Gruyere cream

meringue, strawberry sorbet, lemon financier

Soufflé tart

Guanaja 70% chocolate

Exotic sorbet

caramelized morels, mango and passion tuile

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

Lobster avocado tart

raspberry and green asparagus

Second starter

White asparagus

and lemon quail egg and hollandaise sauce

Fish

Crispy char

jardin de Trajets' simmered young vegetables, verbena

Meat

Roasted veal loin

minty peas and fava beans, cripy cecina

Cheese

Selection of three cheeses

of the trolley

Pre-dessert

Sweet moment

Dessert

Poached rhubarb

liquorice, madeleines and acidulous jus

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

Jerusalem artichokes pie with morels green asparagus and aged Gruyere, pan-fried foie gras and yellow wine sauce

Smoked fera "opera" black olive, confit tomato and basil condiment

Main Course

Choice of main course

Roasted zander matelote sauce confit shallot with Pedro Ximenez vinegar, peas "à la française"

Hay smoked veal rump cooked 7 hours potatoes confit and grilled leeks

Dessert

Choice of dessert

French toast and caramelized oatmeal light cream flavoured with fennel seeds, honey ice cream

Mascarpone mousse maple biscuit, coffee granita and crystalline

W Verbier

DINNERS

DAY 1 - Wednesday, April 3rd
7PM / DESIGN & CUISINE NIGHT

DAY 2 - Thursday, April 4th
7PM / COCKTAIL & CUISINE NIGHT > With our Chef Michel Roth participating

DAY 3 - Friday, April 5th
7PM / FASHION & CUISINE NIGHT

DAY 4 - Saturday, April 6th
7PM / THE GRAND FINALE NIGHT - MUSIC & CUISINE NIGHT

April 3-6, 2019 at W Verbier Hotel

HAUTE CUISINE 2019

The ultimate gastronomic experience.
From April 3 to 6, 2019, W Verbier welcomes back Haute Cuisine in Alpine paradise for a fourth edition filled with themed dinners and workshops.
For 4 days, 10 talented Chefs combining 16 Michelin stars will share their passion for gastronomy during interactive cooking classes and exceptional gastronomic themed evenings.

Learn More

“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

BUY NOW