GOURMAND AND AUTHENTIC EMOTIONS

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Lucas Russell
5 years ago
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1 THE TRUFFLE GOURMAND AND AUTHENTIC EMOTIONS

2 TO SHARE Cured ham from the Valais region 23 dried fruit chutney Osetra caviar 10gr / 30gr 42 / 125 blinis and sour cream STARTERS The perfect duck egg from Mister Eddy 36 spinach shoots, black truffle foam Beetroot variation, apple sorbet 22 Piedmont hazelnuts and chardonnay vinegar Foie gras «H» with bitter cacao 33 port jelly with spices and kougelhopf brioche Countryside terrine 24 romaine lettuce Parsley Vallorbe snails 29 stuffed ravioli and garlic emulsion Panseared scalopps 42 black truffle vinaigrette and leek Lobster mayonnaise 38 with flavoured citrus radish Sea bass tartar 26 mango rougail with vanilla oil «NATURE» DISH Black truffle risotto 49 crispy artichoke

3 FISHES Candied pollack filet, shrimp broth 39 infused with ginger and lemongrass, pearl barley and vegetables Panseared cod fish 49 artichoke and truffle sauce Dover sole «petit bateau» to share including one side dish of your choice 58 per person MEATS Slowly cooked chicken 39 «carbonara» style, celery spaghetti and gravy sauce Pigeon and foie gras puff pastry to share green salad and truffle sauce 36 per person (25 minutes preparation) Pan sauteed veal liver 43 including one side dish the sauce of your choice The «papet vaudois» Marc Haeberlin style 33 cabbage sausage from the «Cour butcher shop» alsacian horseradish sauce (30 minutes preparation) Beef tartare (150gr) 36 toasted bread and French fries

4 FROM OUR AGED MEAT VITRINE Our meats are carefully selected by our Executive Chef Sébastien Cassagnol. All are aged, on the bone, for a minimum of three weeks. Beef tenderloin 180gr 63 aged three weeks Beef prime rib 2 pers, 750g 65 per person aged four weeks Veal prime flank 180gr 43 rare and tasty (2 pieces per animal) Angus beef RibEye 300gr 66 aged four weeks includes one side dish and sauce of your choice SIDE DISH 6 French fries Mashed potatoes Truffle mashed potatoes (additional 15) Spätzle SAUCES 4 Béarnaise Port wine Pepper «H» butter Vegetables (additional 4) Périgeux sauce (additional 6) Roasted potato, herbs & sour cream Small salad

5 MONSIEUR MARC S MENU 85 Foie gras «H» with bitter cacao port jelly with spices and kougelhopf brioche or The perfect duck egg from Mister Eddy spinach shoots, black truffle foam Candied pollack filet, shrimp broth infused with ginger and lemongrass, pearl barley and vegetables or Slowly cooked chicken «carbonara» style, celery spaghetti and gravy sauce La pêche «Haeberlin» candied peach, Champagne zabaglione, pistachio icecream TRUFFLE MENU 115 The perfect duck egg from Mister Eddy spinach shoots, black truffle foam Panseared cod fish artichoke and truffle sauce Chocolate tart and black truffle truffle ice cream WINE PAIRING 3 wines to pair 32

6 OUR CHEESE OF THE MOMENT Cheeseboard from our region 15 / 25 DESSERTS La pêche «Haeberlin» 18 candied peach, Champagne zabaglione, pistachio icecream Apple millefeuille «tatin» style 15 home made green apple sorbet Frozen Pavlova, roasted pineapple 15 coconut and lime Lemon tart 15 Café gourmand 19 coffee or tea with a selection of 3 desserts Chocolate tart and black truffle 32 home made truffle ice cream

7 THE CHILDREN S CORNER UNTIL 12 YEARS Chicken breast 28 French fries Pollack fish filet 28 mashed potatoes Selection of icecream and sorbets 5 per scoop MENU CREATED BY MARC HAEBERLIN Brasserie Chef Pastry Chef Restaurant Manager Wine Consultant Maxime Pale Laurent Schmitt Catia Pires Réza Nahaboo

GOURMAND AND AUTHENTIC EMOTIONS

AUTUMN GOURMAND AND AUTHENTIC EMOTIONS STARTERS Foie gras «H» 33 dried fruit chutney, kougelhopf The perfect hen s egg from Mister Eddy 29 Jerusalem artichoke, mushrooms and hay foam Countryside terrine