


The Ecole Hôtelière de Genève training restaurant
An application restaurant in Gerève
At the heart of diplomatic Geneva
The entire team at Restaurant Vieux Bois looks forward to welcoming you from 12:00 onwards.
until 2:00 p.m. for lunch service.
The Vieux Bois restaurant “Signé Ecole Hôtelière de Genève
is ideally located in the green setting of Ariana Park,
a stone’s throw from Place des Nations, next to the Palais des Nations Unies,
and the Red Cross Museum.

Banquets, corporate events, cocktails, weddings... the Vieux Bois restaurant welcomes you.
The Vieux Bois restaurant “Signé EHG”, the Ecole Hôtelière de Genève’s training restaurant

“Every morning, a pleasant music plays in the kitchen, with the ballet of fresh produce arrivals just selected at the market.”
Restaurant Vieux Bois
Discover the food and beverage menu,
renewed every 6 weeks
-
Starter
Textures of butternut, croutons,
and saffron-infused oil
CHF. 15.00
Young salad greens
Vanilla-Misho or chasselas-mustard dressing
CHF. 13.00
Caviar & shredded crab,
leek consommé
CHF. 24.00
Scallops & crispy black pudding,
reduced red wine sauce
CHF. 23.00
Farm Dupraz egg cooked at 64°C,
truffle tastou
CHF. 20.00
Celeri & black truffle cappuccino
milk foam, hazelnut flower puff pastry brioche
CHF. 16.00
Chef's daily suggestion
CHF. 18.00
-
Main courses
Truffle & panicaut oyster mushroom tatin,
Salad with dried fruits and goji berries
CHF. 35.00
Grilled John Dory,
young leeks passion fruit aioli
CHF. 41.00
Monkfish cooked on fishbone,
broccoli pulp with peanut, black garlic
CHF. 39.00
Port-glazed duckling,
grilled breast, braised thigh with sweet spices, cornucopia mushrooms risotto
CHF. 39.00
Veal in gremolata,
ponzu salsify, baker’s potatoes and jerusalem artichoke
CHF. 43.00
Chef's daily suggestion
day by day
CHF. 37.00
-
Desserts
Cheeses
Selection of Bruand cheese, seasonal fruits
CHF. 14.00
Coconut pavlova,
mango-ginger tartare, fine passion fruit jelly
CHF. 14.00
"V-B" cocoa
cocoa nib infusion, mucilage sorbet
CHF. 14.00
Lime shortbread,
calamansi cream, and three-citrus sorbet
CHF. 14.00
Chef's daily suggestion
day by day
CHF. 14.00
-
Menus
Starter, main course, dessert
CHF. 69.00
Textures of butternut, croutons,
and saffron-infused oil
CHF. 15.00
Young salad greens
Vanilla-Misho or chasselas-mustard dressing
CHF. 13.00
Caviar & shredded crab,
leek consommé
CHF. 24.00
Scallops & crispy black pudding,
reduced red wine sauce
CHF. 23.00
Farm Dupraz egg cooked at 64°C,
truffle tastou
CHF. 20.00
Celeri & black truffle cappuccino
milk foam, hazelnut flower puff pastry brioche
CHF. 16.00
Chef's daily suggestion
CHF. 18.00
Truffle & panicaut oyster mushroom tatin,
Salad with dried fruits and goji berries
CHF. 35.00
Grilled John Dory,
young leeks passion fruit aioli
CHF. 41.00
Monkfish cooked on fishbone,
broccoli pulp with peanut, black garlic
CHF. 39.00
Port-glazed duckling,
grilled breast, braised thigh with sweet spices, cornucopia mushrooms risotto
CHF. 39.00
Veal in gremolata,
ponzu salsify, baker’s potatoes and jerusalem artichoke
CHF. 43.00
Chef's daily suggestion
day by day
CHF. 37.00
Cheeses
Selection of Bruand cheese, seasonal fruits
CHF. 14.00
Coconut pavlova,
mango-ginger tartare, fine passion fruit jelly
CHF. 14.00
"V-B" cocoa
cocoa nib infusion, mucilage sorbet
CHF. 14.00
Lime shortbread,
calamansi cream, and three-citrus sorbet
CHF. 14.00
Chef's daily suggestion
day by day
CHF. 14.00
Starter, main course, dessert
CHF. 69.00
Discover our terrace
Restaurant in Geneva
Book your event
Restaurant Vieux Bois
Avenue de la Paix 12 - CH 1202 Geneva
Tél: +41 22 919 24 26
Recognized as one of Geneva's top restaurants
Where to eat well in Geneva?
When you decide to go out to eat, choosing a restaurant isn’t always easy. You’re undecided about the many choices available to you. So how do you choose a good restaurant in Geneva? Based on the restaurant’s reputation, reviews from the web community and various recommendations, you can easily choose the restaurant that’s right for you.
The Vieux-Bois restaurant offers French cuisine from the heart, tasty and of the highest quality. The chef gives free rein to his creativity and inspiration, juggling fresh seasonal produce to satisfy your gourmet cravings.
That’s why the Geneva institution that is the Vieux-Bois restaurant is recognized as one of the best restaurants in Geneva.
What to eat in Geneva
All dishes can be selected from the restaurant’s menu. Renowned chefs and knowledgeable professionals surround the students to ensure a choice of refined dishes, brilliantly executed and served with excellence.
Our Chef Stéphane Faval uses fresh seasonal produce and invites you to experience the pleasures of tasty, inventive cuisine. Discover our Pastry Chef’s magnificent selection of desserts.
The Vieux-Bois restaurant, located in the heart of Geneva’s Parc de l’Ariana, is a genuine invitation to culinary discovery, with the emphasis on awakening the emotions and senses. This haven of peace, nestled in the heart of the diplomatic quarter, promises an exceptional gastronomic experience, orchestrated by Chef Stéphane Faval and Jérôme Dubreuil, the establishment’s manager.
Together with their teams, they offer a warm welcome and share their passion for gastronomy. The Vieux-Bois restaurant also stands out for its commitment to excellence and sustainability, being the first restaurant in the world to receive Ecocook Level 3 certification, testifying to its commitment to the planet.
In addition to its refined cuisine, the restaurant boasts one of Geneva’s most popular terraces, attracting a discerning clientele including celebrities from a wide range of backgrounds. The establishment is perfect for celebrating special occasions, offering varied menus that promise to leave a memorable impression on guests.
The elegant setting, enhanced by the listed Salon Töpffer, and the discreet guidance of students from the Ecole Hôtelière de Genève, add a touch of exclusivity and charm to the culinary experience.
Le Vieux-Bois is a must-see destination for gastronomic connoisseurs who want to experience exceptional moments in one of Geneva’s finest restaurants.