This Spring menu was designed and created by Chef François Eustache using seasonal and local Geneva products.
The dishes are composed around a play of textures and flavors such as the variation of a vegetable.
Chef François Eustache’s culinary approach is based on simple dishes reinterpreted in his own way, always respecting the product and the environment in which it has been cultivated or raised.
Leeks in vinaigrette, cauliflower and sea bass are the signature dishes of the Chef at the Intercontinental Genève.
Order one hour before pick-up from Monday to Friday from 10 a.m. to 10 p.m.
Delivery possible within 2 km around the hotel for a supplement of CHF 20 per order.
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