Provenances
Our Meat
Veal - Beef - Pork (Switzerland), Pigeon (France)
Our Fish
Perch (Switzerland, Lake Geneva), Pikeperch (Switzerland) Scallops (USA)
Our menu changes between 6 and 8 times a year, giving us considerable creative freedom and enabling us to serve you fresh, seasonal produce all year round. Pierre and his team look forward to introducing you to our culinary world.
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Duck foie gras terrine
pear chutney and Sichuan
—
Scallop Gravelax
champagne sauce and crisp vegetables
—
Beef fillet steak
stale on the bone, 5 weeks
grilled mushroom, cauliflower and leek
chanterelle mushrooms, mashed potatoes
or
Turbot and sole fillet
lemon butter and watercress oil
pan-fried mushrooms
–
Aged Gruyère assortments from 6 to 24 months
(extra CHF 9.50)
with aged Chasselas (1dl)
price according to vintage
–
Chocolate and speculos cake
lemon-basil sorbet
Pan-fried escalope of Foie gras (50gr)
(extra 8.–)
3 courses (without Scallop) CHF 75.–
4 courses (with Scallop) CHF 89.-
Onion soup with bacon and old Gruyère orMixed salad,
carrots, celery, apple
roasted pumpkin seeds
—
Ballotine of turkey with morel mushrooms
grilled mushroom, cauliflower and leek
chanterelle mushrooms, mashed potatoes
or
Perch fillets from Geneva lake or Bern
(According to availability)
lemon butter emulsion, spinach and French fries*
(extra CHF 8.50)
–
Aged Gruyère assortments from 6 to 24 months
(extra CHF 9.50)
with aged Chasselas (1dl)
price according to vintage
–
Baba au Rhum, pineapple sorbet
or
Orange blossom milk cream
gingerbread and citrus marmalade
CHF 64.–
Pan-fried escalope of Foie gras (50gr)
(extra 8.–)
"An asterisk (*) means that the dish does not meetthe requirements of the Fait Maison label"
Veal - Beef - Pork (Switzerland), Pigeon (France)
Perch (Switzerland, Lake Geneva), Pikeperch (Switzerland) Scallops (USA)