Truffle. I wish you many pleasant culinary discoveries. Bon appétit.» Marc Haeberlin

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Solomon Mathews
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1 Truffle «The culinary compositions on this menu are based on simplicity and generosity. My wish is to promote products from the region to highlight the work of all the excellent local artisans whilst adding a touch of my native Alsace. In this fresh period of the year come the truffle with its particular taste of undergrowth. Sweetness for gourmet she raises with subtlety the flavour, to touch your senses. I wish you many pleasant culinary discoveries. Bon appétit.» Marc Haeberlin

2 THE APERITIF Cured ham from the Valais region 23 dried fruit chutney THE STARTERS The perfect egg tetragones leaves 36 black truffle Foie gras «H» 33 apple and ginger chutney, kougelhopf brioche Floraline of scallops 38 veal cromesquis with oscetra caviar (10gr) 73 Game terrine «Grand Mère» 26 hippocras caramel, vegetables pickles Vallorbe snail cassolette 29 mushrooms and vegetable emulsion Gourds veloute, black truffle espuma 23 oil from Moulin de Sévery Scrambled eggs 59 white truffles THE VEGETARIAN DISHES Winter picking 28 raw and cooked vegetable from the region Black truffle risotto 55 artichokes Fresh pasta with chestnuts 66 Gorgonzola and white truffle All prices in, service and VAT included.

3 THE FISHES AND CRUSTACEANS The lobster mousseline 56 by Marc Haeberlin Candied cod 39 Coco beans, shrimps bouillon Seared scallops 49 coliflowers, caperns and nuts from Piemont Meunière sole petit bateau for two persons including one side dish of your choice 58per person THE MEAT DISHES Supreme of chicken from the Vendée region 38 potato millefeuille, wild mushrooms Papet Vaudois Marc Haeberlin style 33 cabbage sausage from the Avenue de Cour s Butcher, Alsatian horseradish Filet of deer 53 vanilla flavoured parnship puree, quinces and knepfle «Royale» game birds, hunting flavour 59 potatoes cappuccino with cocoa, périgueux sauce Beef tartare 36 toasted bread and French fries All prices in, service and VAT included.

4 FROM OUR AGED MEAT VITRINE The meats are carefully selected by our Executive Chef Julien Krauss. All are aged, on the bone, for a minimum of four weeks. Beef tenderloin 180gr 62 Beef entrecôte 250g 59 Beef prime rib 2 pers, 750g 65 per person includes your choice of one side dish and one sauce ( 6 supplement for Perigourdindes sauce) EXTRA SIDE DISH 6 EXTRA SAUCES 4 French fries Potato purée Spätzle Spinach (suppl. 4.) Béarnaise sauce Bordelaise sauce Perigourdine sauce (suppl. 6.) «H» butter All prices in, service and VAT included.

5 THE GAME MENU Game terrine «Grand Mère» hippocras caramel, vegetables pickles Departure from the Grisons: Blauburgunder Reserva, P. Wegelin «Royale» game birds, hunting flavour potatoes cappuccino with cocoa, périgueux sauce Stopover in Aigle: Syrah, Excellentia, B. Cavé & P. Gex Roasted pear, wallnuts crumble pear and ginger sorbet Onwards to Andalousia: Pedro Ximenez, Old Harvest, Jerez 3 courses menu (starters, main, dessert) 110 Travel through the Swiss and borders vineyards and accompany your menu with the «discovery» selection of wines of our Head Sommelie Reza Nahaboo. 3 wines in accompaniment, suppl. 44 available only in the evening, saturday and sunday lunch and for all of the guests at the table All prices in, service and VAT included.

6 THE MENU OF «MONSIEUR MARC» Goose foie gras «H» appleginger chutney, kougelhopf brioche or The perfect egg tetragone leaves black truffle Departure from Morges: Blauburgunder Reserva, P. Wegelin Candied cod Coco beans, shrimps bouillon Stopover in Zürich: Rauschling & Chardonnay, W. Strasser Cornfed chicken breast from the Vendée region potatoes millefeuille, undergrowth mushrooms Onwards to Valais: A propos de..., C. Abbet La pêche «Haeberlin» candied peach, Champagne zabaione, pistachio icecream Arrival in Fribourg: Cidrerie du Vulcain, La Transparente 3 courses menu (starters, main, dessert) 85 4 courses menu (starters,fish, meat, dessert) 105 Travel through the Swiss and borders vineyards and accompany your menu with the «discovery» selection of wines of our Head Sommelie Reza Nahaboo. 3 wines in accompaniment, suppl wines in accompaniment, suppl. 45 available only in the evening, saturday and sunday lunch and for all of the guests at the table All prices in, service and VAT included.

7 THE CHEESES Selection of swiss and French cheese 19 from our refiner LES DOUCEURS Café gourmand du Royal 17 coffee or expresso with a selection of sweets Iced fig vacherin 17 double cream from Gruyère La Pêche «Haeberlin» 18 champagne sabayon, pistachio ice cream Chocolate fondant 18 ginger and citronella jelly, spicy chocolate chunks The pineapple with aleo vera 16 Bourbon vanilla honey, coconut and lime sorbet Selection of homemade seasonal sorbets 14 All prices in, service and VAT included.

8 THE CHILDREN S CORNER UNTIL 12 YEARS Chicken breast 18 french fries Filet of cod 28 mashed potatoes Flowing chocolate cake (15 minutes cooking) 16 vanilla sorbet Homemade icecreams and sorbets 4 per scoop MENU CREATED BY MARC HAEBERLIN Head Chef Sous Chef Pastry Chef Restaurant Manager Head Sommelier Adam Bentalha Maxime Pale Laurent Schmitt Pierre Collet Réza Nahaboo All prices in, service and VAT included.

THE WINTER. Bon appétit!» Marc Haeberlin

THE WINTER. Bon appétit!» Marc Haeberlin THE WINTER «This menu offers you a generous cuisine made with simplicity. It highlights the products of the Swiss terroir, in order to showcase the work of all the excellent local producers as well as