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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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Four Seasons Hotel des Bergues

Geneva

Local Time

Local Temperature

10 °C / 50 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • STARTERS

    Beef Consommé, Oxtail Tortellini with Aged Parmesan Cheese

    Warm Vegetable Salad with Black Truffle Vinaigrette

    Scampi with White Beans and Onion Consommé

    Roasted Sea Scallops, Tomatoes Variation, Shellfish Sauce

    Beef Carpaccio with Black Truffle

  • PASTA AND RISOTTO

    Acquerello"Extra" rice aged a minimun of one year


    Cheese Tortelli Scented with Lemon and Mint

    Oxtail Agnolotti with Red Wine and Sage

    Ravioli “del Plin” with Guinea Fowl and Truffle, Parmesan Cream

    Saffron Risotto with Chicken Oysters

    Lobster Risotto

    Risotto with Seasonal Mushroom

  • FISH

    Grilled Tuna With Caper Sauce, Lemon Flavoured Potatoes, Sweet Peppers and Mint Zucchini
    Sole, Cod Fish, Red Mullet, Green Asparagus and Seafood Sauce
    John Dory Caramelized with Veal Juice, White Beans and Seasonal Mushrooms with Chopped Parsley
    Wild Sea Bass, Roasted Artichokes and Lemon Emulsion
    Warm Lobster Salad with Summer Vegetables

  • MEAT

    Slowly Cooked Free-range Chicken, Sweet Peppers, Chickpea Flour Pancake with Rosemary and Olive Sauce
    Lamb Noisette “Black Nose” of Valais in Dried Tomato Crust and Eggplant Variation
    Glazed Goat Kid with Banyuls, String Beans, Pressed Celeriac and Green Apples
    Milanese-style Veal Cutlet with a Millefeuilles of Potatoes, Mushrooms and Asparagus

TASTING MENU

  • Served for the Entire Table

     

    Scallops with glazed Jerusalem artichoke, shellfish sauce and chestnut

    ***

    Cheese tortelli scented with lemon and mint

    ***

    Lobster risotto

    ***

    Wild sea bass, roasted artichokes and lemon emulsion

    Or

    Glazed goat kid with banyuls and seasonal vegetables

    ***

    Cheese selection

    ***

    Revisited Black Forest, Cherry Sorbet

    ***

    Mignardises

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