Virginie Basselot launches the new Loti menu.
Winner of the 2015 Meilleur Ouvrier de France (Best Craftsman of France) award in the cuisine-gastronomy specialty and newly appointed Executive Chef of La Réserve Genève, Virginie Basselot invites you to sample her contemporary, produce-focused cuisine.
Scallop and oyster tartare, lemon cream and Sologne caviar; pumpkin and chestnuts ravioli with watercress sauce and white Alba truffle shavings; cod fillet in the pan, seasonal vegetables with lemon balm butter; Nant d’Avril chicken roasted with cocoa nibs, Jerusalem artichokes with coffee sauce…
Lunch from noon to 2 pm from Monday to Saturday
Dinner from 7 pm to 10 pm from Monday to Saturday
> Discover the Season's menu