Food at Les Deux Chevres is focussed on market fresh organic ingredients. Vegetables that are in the ground one day, and on the producer stalls the next. Our products change with the seasons, from the markets best suppliers
Buffet Breakfast; gastronomic picnics, cooking classes
Chef Kevin Roehrig
Young bi-lingual French chef Kevin Roehrig started work alongside the legendary French pastry chef Yann Bonneau. From there he gained his experience in some of the most famous kitchens in Europe. The 3* Waterside in at Bray, with Michel and Alain Roux, then four years at Il Lago 1* in Geneva, then three years in the team of Rasmus Kofoed at world no 12 restaurant 3* Geranium in Copenhagen. Finally dash of Italian fine dining with Saverio Sberagli at 1* Tosca in Geneva. In March, Kevin and his wife Audrey will join the team at Les Deux Chevres.
Tasting lunches, and gastronomic private dining.
SUPPER MENU 65e
Truite croustillante & Sauce au Yaourt, Oeufs de Féra & Huile au Basilic
Crispy Trout & Yoghurt Sauce, Fera Roe & Basil Oil
Filet mignon de Veau à la Cendre de Romarin,
Mille-Feuilles de Pommes de Terre & Champignons de Saison
Veal Tenderloin with Rosemary Ash, Potato Gratin & seasonal Mushrooms
Sélection de Fromages de Bourgogne
Selection of Cheese from Burgundy
Tarte chaude au Chocolat & Sorbet à la Mandarine
Warm Chocolate Tart & Mandarin Sorbet
cafe et petit fours