la table N°
la table N°
NOW. HERE.
Cuisine Shaped by Place, Guided by Season.
Cuisine Shaped by Place,
Guided by Season.
Our Restaurant
Our Restaurant
LA TABLE N°
LA TABLE N°
LA TABLE N°
At La Table N°, the familiar is made new. Recipes inspired by generations of home cooking meet the finest seasonal ingredients. Our chef keeps their spirit intact while giving each dish a fresh, contemporary expression.
At La Table N°, the familiar is made new. Recipes inspired by generations of home cooking meet the finest seasonal ingredients. Our chef keeps their spirit intact while giving each dish a fresh, contemporary expression.
Lunch or dinner, inside or on the terrace, the experience remains wonderfully simple. Good food, good company and a table worth staying at a little longer.
Lunch or dinner, inside or on the terrace, the experience remains wonderfully simple. Good food, good company and a table worth staying at a little longer.
Meet the Chef
Meet the Chef
quentin chasseray
quentin chasseray
quentin chasseray
Classically trained in France, Quentin Chasseray spent ten years in England in fine houses before returning to Paris, where he worked under Joël Robuchon and other chefs of note. Crans-Montana followed, then Geneva, including five years alongside Philippe Chevrier.
Classically trained in France, Quentin Chasseray spent ten years in England in fine houses before returning to Paris, where he worked under Joël Robuchon and other chefs of note. Crans-Montana followed, then Geneva, including five years alongside Philippe Chevrier.
Our bar
The
Club house
The
Club house
The
Club house
There is always something worth pouring. Cocktails are made in house, wines come from near and far, and the classics are served just as you like them.
The selection changes with the mood of the season. A bottle we have just discovered. A cocktail that stays on the menu for a reason. Something familiar, something unexpected, always worth another round.
There is always something worth pouring. Cocktails are made in house, wines come from near and far, and the classics are served just as you like them.
The selection changes with the mood of the season. A bottle we have just discovered. A cocktail that stays on the menu for a reason. Something familiar, something unexpected, always worth another round.
Dining Experiences
NATURE DICTATES
THE MENU
NATURE DICTATES
THE MENU
Private Dining
There is no single way to dine. A lunch can be quick and considered, a dinner can take its time, a familiar dish can reveal an unexpected detail. The experience is unforced, shaped by the pace of the moment rather than a prescribed formula.
Good food, thoughtful surroundings and a table that feels entirely your own, whether for an hour or an evening.
There is no single way to dine. A lunch can be quick and considered, a dinner can take its time, a familiar dish can reveal an unexpected detail. The experience is unforced, shaped by the pace of the moment rather than a prescribed formula.
Good food, thoughtful surroundings and a table that feels entirely your own, whether for an hour or an evening.
Seasonal Menus
The menu is a moving landscape. First produce, fish from the Léman, herbs from nearby, exceptional ingredients found further afield. As the landscape changes, so does the table.
Each week begins somewhere new, guided by what is at its peak. Nothing is fixed for the sake of tradition. The ingredients lead the way.
The menu is a moving landscape. First produce, fish from the Léman, herbs from nearby, exceptional ingredients found further afield. As the landscape changes, so does the table.
Each week begins somewhere new, guided by what is at its peak. Nothing is fixed for the sake of tradition. The ingredients lead the way.
events
The kitchen takes its cue from the setting. A cocktail party calls for movement, a tasting invites discovery, a dinner allows for a slower unfolding.
The chef composes around the space and the occasion, creating menus that shift in scale, character and rhythm. Each gathering has its own expression.
The kitchen takes its cue from the setting. A cocktail party calls for movement, a tasting invites discovery, a dinner allows for a slower unfolding.
The chef composes around the space and the occasion, creating menus that shift in scale, character and rhythm. Each gathering has its own expression.
