MENUS AND À LA CARTE

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Adele Ward
5 years ago
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1 MENUS AND À LA CARTE

2 MENU EMOTION Duck foie gras glazed with «Muscat de Beaumes-de-Venise» wine, melon in different tetures, nasturtium leaves and flowers or Fresh Mediterranean anchovies, «Beefsteak tomato» confit with star aniseed, lightly jellified saffron fish soup Chicken from «La Gruyère» with appetites, celery root and rhubarb pappardelle, summer flowers, strongly scented blackcurrant and savory saucee or Wild brill fillet, cockles, lightly seasoned baby romaine lettuce, herb-scented juice Fresh and matured cheese from «La Maison Duttweiler» Local raspberries, an upside down Bourbon vanilla «millefeuille», red infusion 95 CHF A BUSINESS LUNCH OFFER IS AVAILABLE FROM MONDAY TO FRIDAY Two courses 48 CHF Three courses 58 CHF All meat and fish sourced from Switzerland, France and Italy. Prices are in Swiss Francs, include vat and service charges.

3 MENU SIGNATURE Bite-sized lobster pieces from Brittany refreshed with San Marzano tomatoes, acidulated green zebra and basil water A light flan of wild mushrooms, an invigorating toast with pickles and bitter salads, served with an agarics emulsion Flamed mackerel «aiguillette», white miso and yuzu condiment, avocado delicacy and Ossetra caviar «selection», crispy rice, dashi/lemon infusion Duck breast from «Challans» roasted with Reverchon cherries and baby beetroot, duck leg in crispy patties, mirrored sauce Fresh and matured cheese from «La Maison Duttweiler» Apricots from Valais in declination on an almond sponge Gênes biscuit, light almond milk mousse 135 CHF This menu is available for dinner only and for the entire table Sommelier s pairing 74 CHF All meat and fish sourced from Switzerland, France and Italy. Prices are in Swiss Francs, include vat and service charges.

4 À LA CARTE COLD AND WARM STARTERS Bite-sized lobster pieces from Brittany refreshed with San Marzano tomatoes, acidulated green zebra and basil water A light flan of wild mushrooms, an invigorating toast with pickles and bitter salads, served with an agarics emulsion CHF Fresh Mediterranean anchovies, «Beefsteak tomato» confit with star aniseed, lightly jellified saffron fish soup Duck foie gras glazed with «Muscat de Beaumes-de-Venise» wine, melon in different tetures, nasturtium leaves and flowers VEGETARIAN AND VEGAN DISHES Lightly acidulated summer vegetable, flowers and shoots, delicate eggplant caviar, gazpacho and purple basil sorbet A composition of zucchini, «Rose de Berne» tomato reduction enhanced with old Amontillado sherry Variation of multicolored carrots, mild curry flavoured crunchy cereals, beaded etraction of carrot tops 34 All meat and fish sourced from Switzerland, France and Italy. Prices are in Swiss Francs, include vat and service charges.

5 FISH, CRUSTACEAN AND SHELLS Wild brill fillet, cockles, lightly seasoned baby romaine lettuce, herb-scented juice CHF 54 Galician octopus, iberian flavoured zucchini flower, potato risotto, intense octopus ink juice Line caught seabass fillet cooked with salted butter, Dublin Bay prawns, shallot and hazelnut gomasio, grilled porcini mushrooms, reduced cooking liquor Flamed mackerel «aiguillette», white miso and yuzu condiment, avocado delicacy and Ossetra caviar «selection», crispy rice, dashi/lemon infusion 52 MEAT & POULTRY Duck breast from «Challans» roasted with Reverchon cherries and baby beetroot, duck leg in crispy patties, mirrored sauce Rossini style beef Chateaubriand from «Les Pléiades», a rendition of porcini mushrooms, soufflé potatoes, Syrah wine and timut pepper sauce (for 2 guests) Chicken from «La Gruyère» with appetites, celery root and rhubarb pappardelle, summer flowers, strongly scented blackcurrant and savory sauce Tender lamb fillet from «Lac de l Hongrin» slowly pan roasted, stuffed summer vegetables «Niçois style», reduced sauce with serpolet All meat and fish sourced from Switzerland, France and Italy. Prices are in Swiss Francs, include vat and service charges.

6 CHEESE Fresh and matured cheese from «La Maison Duttweiler» CHF 18 DESSERTS Apricots from Valais in declination on an almond sponge Gênes biscuit, light almond milk mousse 18 Poached vine peach and sorbet, with hints of lemon-verbena 18 Strata of big Burlat cherries and Sicilian pistachios, marbled Griotte cherry and sour milk ice cream Local raspberries, an upside down Bourbon vanilla «millefeuille», red infusion Prices are in Swiss Francs, include vat and service charges.

MENUS AND À LA CARTE

MENUS AND À LA CARTE MENU EMOTION Foie gras and duck confit like a nougat, pistachios from Sicily, cherries and Banyuls fine jelly or Conchiglione garnished with wild mushrooms, herbs juice, Gruyère Caramel