THE MENU

Authentic and delightful

Embark on a culinary journey

Chef Thomas Breton and his brigade invites you to discover his bistronomic, local and seasonal cuisine. From gourmet dishes to tapas, Le Jardin de Penthes offers you a culinary journey at the gates of Geneva.
Experience local, Mediterranean and Asian flavors prepared with passion.

Reservations

THOMAS BRETON

The chef, his bistronomic, local and seasonal cuisine

Having worked as a chef at the Délice Ange’Vin Restaurant in Grand-Saconnex, Geneva, the chef has a great deal of experience, including internships at the Michelin-starred Domaine des Hautes Roches in Rochecorbon and at the Brasserie Buret in Tours, France, the Elms Hotel and SPA 4 in the UK and the Schazer Adler Hotel 4 in Germany.
It’s hard to do more local because the Chef is Pregnotes-Chambésiens and thus contributes to lowering our carbon footprint!

Thomas Breton

photo du chef cuisinier du restaurant le Jardin de Penthes à GEnève

JARDIN DES PENTHES

The menu

Guacamole

14.-

With Lebanese bread

Mini croque-monsieur with truffle «TUBER UNCINATUM»

16.-

Truffle «TUBER UNCINATUM» | 6 pcs

FERA CEVICE

18.-

Verrines of Fera Fish with passion fruit and ponzu

Chicken satay skewers

18.-

6 pcs

Tapenade Trio

16.-

Olives and dried tomatoes

Homemade vegetable spring rolls

18.-

With sweet and sour sauce | 3 pcs

Aperitif sized malakoffs

14.-

14.-/4 pcs | 27.-/8 pcs

Foie gras on semi-toasted bread

18.-

18.-/ 4 pcs | 35.-/8 pcs<br>
Flavored with timut pepper

Chef's mini beef burgers

23.-

23.-/4 pcs | 45.-/8 pcs

Platter of cold cuts and cheeses

24.-

24.-/1-2 pers. | 45.- /3-4 pers.<br>
Homemade pickles, Tilsit, Pecorino, bite-sized malakoffs, Valais bacon, Valais dried meat.

Chef's green salad

10.-

The perfect egg

20.-

Fricasse of mushrooms in parsley

Semi-cooked fois gras terrine

26.-

Flavored with Timut Pepper & quincy toasts

Serac ravioli with herbs

22.-

Butternut Soup and Chestnut chips

Fera fish ceviche

22.-

With passion fruit and ponzu

Marinated beef tataki

24.-

Papaya and mango salad

Lake Geneva perch fillets

46.-

Lemon cream or tartar sauce, fresh French fries & salad

Snacked octopus tentacle

39.-

Spicy sweet mashed potato and grilled bok choy, virgin pomegranate sauce

Matured beef fillet on bone

49.-

Dark beer sauce, two-tone carrots, smoked « vitelotte » potatoes, mushrooms

Haunch of veal

43.-

Cooked at low temperature, two-tone carrots, smoked « vitelotte » potatoes, morel mushroom sauce

Beef cheeseburger

34.-

Gruyère, grilled avocado, bourbon BBQ sauce, fresh French fries and salad - Truffle supplement « TUBER UNCINATUM » 8.-

Veggie Burger

32.-

Grilled avocado, bourbon BBQ sauce, fresh French fries & salad - Truffle supplement «TUBER UNCINATUM » 8.-

Chef's suggestion

According to his mood

KIDS

Each menu includes one dish and a sirup – up to 12 years old

Lake Geneva perch fillets

24.-

Fresh French fries

Mini beef cheesburgers

19.-

Fresh French fries

Minced steak

17.-

Vegetables and fresh french fries

Fresh pasta

15.-

With butter or tomato sauce

Meringue, double cream of Gruyère

12.-

With red fruits

100% chocolate fondant creamy heart

14.-

With a scoop of «Swiss chocolate» Mövenpick ice cream

Chef's tiramisu

14.-

The famous three lemon shortbread tartlet

14.-

Breton

Cream puffs

14.-

With hazelnut and almonde praline

Gourmet coffee, tea or champagne

16.-

With Champagne/29.- | With Coffee or tea /16.-

Ice cream and sorbet

5.-

5.-/scoop | Mövenpick

TO THE DRINK'S MENU

THE MENU

Authentic and delightful

Embark on a culinary journey

THOMAS BRETON

The chef, his bistronomic, local and seasonal cuisine

Thomas Breton

JARDIN DES PENTHES

The menu

Guacamole

14.-

Mini croque-monsieur with truffle «TUBER UNCINATUM»

16.-

FERA CEVICE

18.-

Chicken satay skewers

18.-

Tapenade Trio

16.-

Homemade vegetable spring rolls

18.-

Aperitif sized malakoffs

14.-

Foie gras on semi-toasted bread

18.-

Chef's mini beef burgers

23.-

Platter of cold cuts and cheeses

24.-

Chef's green salad

10.-

The perfect egg

20.-

Semi-cooked fois gras terrine

26.-

Serac ravioli with herbs

22.-

Fera fish ceviche

22.-

Marinated beef tataki

24.-

Lake Geneva perch fillets

46.-

Snacked octopus tentacle

39.-

Matured beef fillet on bone

49.-

Haunch of veal

43.-

Beef cheeseburger

34.-

Veggie Burger

32.-

Chef's suggestion

KIDS

Lake Geneva perch fillets

24.-

Mini beef cheesburgers

19.-

Minced steak

17.-

Fresh pasta

15.-

Meringue, double cream of Gruyère

12.-

100% chocolate fondant creamy heart

14.-

Chef's tiramisu

14.-

The famous three lemon shortbread tartlet

14.-

Cream puffs

14.-

Gourmet coffee, tea or champagne

16.-

Ice cream and sorbet

5.-

Book online now

+41 22 910 00 70

Address

Ch. de l'impératrice 18