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

Moutain ceps tart

first shoot carpaccio, cazette jus

Duck foie gras

with spices beetroot and smoked fera from Geneva lake 2 services

Geneva's autumn vegetables

cooking pot of roots, truffled emulsion

Crab and caviar

Granny apple and celery, crab cake with galangal

Fish

Brittany coast' lobster

beluga lentils and young carrots, lobster sauce

Lake fishing

and floral vegetables, broth infused with wild herbs

Line-caught sea bass

with shellfish brousse cheese agnolotti pasta and coriander coulis

Pike soufflé

cauliflower and chestnut with Alba truffle

Meats

Nant d'Avril fowl

supreme Albufera sauce and roasted leg with Glacier wine

Slightly smoked venison duo

buckwheat, parsnip gnocchi, truffled jus

Veal sweetbread

squash different ways, lemon jus

Swiss matured beef fillet and rib

confit "boulangère" caper leaf

Cheeses

Cheese plate

selection of three cheeses of the trolley

Ripened cheese trolley

according to your selection

Desserts

by Didier Steudler

Minut Millefeuille

Tahiti vanilla grand cru diplomat cream

Milk foam with Timut pepper

calamansi sorbet, speculos

Poached quince and agastache pesto

currant jelly and crispy bread

Soufflé tart

Guanaja 70% chocolate, mascarpone chantilly cream

Pressed Conference pear

and region's black currant

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

Crab and caviar

Granny apple and celery, crab cake with galangal

Second Starter

Mountain ceps tart

first shoot carpaccio, cazette jus

Fish

Pike soufflé

cauliflower and chestnut with Alba truffle

Meat

Slightly smoked venison duo

buckwheat, parsnip gnocchi, truffled jus

Cheese

Selection of three cheeses

of the trolley

Pre-dessert

Sweet moment

Dessert

Milk foam with Timut pepper

calamansi sorbet and crispy speculos

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

Starter

Egg parfait, minty peas cream and vegetal toast

Marinated gambero rosso, coco white rhum panna cotta and virgin sauce

Main Course

Ravioles of beef with horseradish, broth like a consommé

Monkfish with chanterelles mushrooms 2 ways, Noilly sauce

Dessert

Peach gazpacho, crunchy meringue and lemon thyme sorbet

Coffee ice-cream and creamy pecan biscuit, glazed chocolate and acidulous marmelade

“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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