Name: Bayview restaurant
Address: 47 Quai Wilson, Geneva 1, Switzerland, 1211, Switzerland
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

SUMMER CLOSURE

Sunday, July 28th to Wednesday August, 28th, 2019 included.

- 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

Supersteak tomato from the country

roasted vanilla burrata, tomato caramel

Duck foie gras

with cherry 2 services

Marinated cod icefish

with amarillo yellow pepper and goji berries apricot marmelade

Crab and caviar

Granny apple and celery, crab cake with ginger

Fish

Roasted John Dory

parsley artichokes and confit fennels, Noilly Prat jus

Confit Wester Ross salmon

cumbawa foam, kale and fresh almonds

Cod

with shellfish brousse cheese agnolotti pasta and basil

Crispy char

jardin de Trajets' simmered young vegetables, verbena

Meats

Roasted saddle of lamb

with savory, zucchini shavings

Royal Anjou pigeon

glazed with Geneva's honey, melon and salak with muscovado, polenta

Veal chop

macaroni with chanterelles mushrooms, kumquat and verbena

Grilled Swiss beef

Paimpol beans, confit tomato coulis, corn tortilla

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

Marble cake strawberry-coconut

mint jus with lime zest

Crispy apricot hazelnut

rosemary sorbet

Soufflé tart

Guanaja 70% chocolate

Wild berries

with tagete flavoured currant sorbet

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

Supersteak tomato from the country

roasted vanilla burrata, tomato caramel

Second starter

Marinated cod icefish

with amarillo yellow pepper and goji berries apricot marmelade

Fish

Crispy char

jardin de Trajets' simmered young vegetables, verbena

Meat

Royal Anjou pigeon

melon and salak with muscovado, polenta

Cheese

Selection of three cheeses

of the trolley

Pre-dessert

Sweet moment

Dessert

Wild berries

with tagete flavoured currant sorbet

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

Stuffed calamari with Swiss traditional pork sausage and fennel lemon foam

Refreshed green asparagus mackerel and focaccia

Main Course

Choice of main course

Skate Choron sauce Bellota chorizo and black garlic condiment

Like a spring lamb "navarin"

Dessert

Choice of dessert

Coriander panna cotta wild strawberry soup, crispy disc

Smoked chocolate ganache kaffir lime ice cream, vanilla milk foam and cocoa nibs tuile

“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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