Fine de Claire Oysters
32 CHFHalf-dozen Marennes-Oléron oysters, mignonette of Chasselas vinegar, micro-shiso.
A seafood-led tasting menu by chef Élodie Vannier, in a candle-lit room on Quai du Mont-Blanc.
Founded in 2014 by chef Élodie Vannier, Maison Dorval brings together the refinement of French classic cuisine and the clarity of contemporary seafood cookery. Our tasting menus change with the tide: what arrives from Breton ports in the morning finds its way to your plate by evening. The dining room, carved from walnut and brushed brass, opens onto the lake; the wine cellar holds over nine hundred references from the Lavaux terraces, Burgundy and the Loire.
A glimpse of the plates our guests return for — the dishes that have come to define Maison Dorval.
Half-dozen Marennes-Oléron oysters, mignonette of Chasselas vinegar, micro-shiso.
Ultra-thin yellowfin tuna, chive oil, baguette crisp, osetra caviar.
Half lobster, vanilla beurre blanc, cauliflower purée, Perlita caviar.
Araguani 72% chocolate soufflé, crème anglaise, smoked vanilla ice cream.
Pyrenees lamb, artichoke barigoule, black olive, rosemary jus.
Just-arrived langoustines from Loctudy, grilled à la plancha over Charolais bone marrow, Armagnac-flamed bisque, chive blossom.
“Easily the best seafood meal I have had in Geneva. The butter-poached lobster is transcendent, and the service feels both precise and warm. A special place.”