GOURMAND AND AUTHENTIC EMOTIONS

Transcription

1 AUTUMN GOURMAND AND AUTHENTIC EMOTIONS

2 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 25 romaine lettuce Deer carpaccio 34 fig, quince and undergrowth flavours Lobster bisque 31 ceps mushroom stew Sea bass tartar 32 all around the beetroot Braised chicory with citrus 19 caramelized walnuts flavoured with walnut oil from «Sévery mill» served with some cured ham from the Valais region 24 «NATURE» DISH Pumpkin risotto 32 candied chestnut and Gorgonzola cheese

3 FISH AND CRUSTACEANS Candied pollack filet 39 burnt cauliflower, salicornia and lard flavoured dashi broth Roasted char fish 38 crushed potatoes with tarragon and «béarnaise» foam Dover sole «petit bateau» for two people including one side dish of your choice 58 per person THE MEAT DISHES Supreme of slowly cooked chicken 39 gratin of macaroni flavoured with Etivaz cheese, candied chestnut Supreme of pigeon with cereals and foie gras 52 cabbage and licorice juice Venison loin 54 panseared mushrooms, roasted pear and «Chartreuse» liquor sauce Calf s foot croquettes 36 cep mushrooms, pumpkin puree and black garlic coulis Veal liver pansautéed 43 including one side dish and sauce of your choice The «papet vaudois» Marc Haeberlin style (30 minutes cooking) 33 cabbage sausage from the «Cour butchery», alsacian horseradish Beef tartare (150gr) 36 toasted bread and French fries

4 FROM OUR AGED MEAT VITRINE Our meats are carefully selected by our Executive Chef Julien Krauss. 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 veal) Angus beef RibEye 300gr 66 aged four weeks includes one side and sauce of your choice EXTRA SIDE DISH 6 French fries Potato purée Spätzle Vegetables casserole (additional 4) Roasted potato herbs & sour cream Small salad EXTRA SAUCES 4 Béarnaise Port wine Pepper «H» butter

5 MONSIEUR MARC S MENU 85 or Foie gras «H» dried fruit chutney, kougelhopf The perfect hen s egg from Mister Eddy Jerusalem artichoke, mushrooms and hay foam Candied pollack filet burnt cabbage, salicornia and lard flavoured dashi broth or Supreme of slowly cooked chicken gratin of macaroni flavoured with Etivaz cheese, candied chestnut Iced vacherin with figs, double cream from «Gruyère» in memory of the Haerbelin s grandmother HUNTING SEASON MENU 95 Deer carpaccio fig and quince condiment and undergrowth flavours Venison loin panseared mushrooms, roasted pear and «Chartreuse» liquor sauce Crunchy chocolate and caramel tart pear sorbet Our menus are available only in the evening, Saturdays and Sundays lunch and for all of the guests at the table ; last order of the menus at 13h30 and 21h30. WINE AND FOOD PAIRING a selection of wines of our Head Sommelière Sarah Pagès 3 wines in accompaniment, suppl. 32

6 OUR CHEESE OF THE MOMENT Cheeseboard from our region to share 25 DESSERTS Iced vacherin with figs, double cream from «Gruyère» 15 inspired by Grandmother Haeberlin «Don Papa» rum baba 15 whipped vanilla cream Floating island with pink pralines 15 English custard made with Madagascar vanilla Café gourmand of the moment 19 coffee or tea with a selection of 3 desserts Crunchy chocolate and caramel tart 15 pear sorbet Selection of homemade seasonal sorbets plain 12 served with an Alsacian fruit brandy from JP Mette 23 pear prune raspberry

7 THE CHILDREN S CORNER UNTIL 12 YEARS Chicken breast 28 French fries Filet of pollack fish 28 mashed potatoes Selection of homemade icecream and sorbets 5 per scoop MENU CREATED BY MARC HAEBERLIN Brasserie Chef Pastry Chef Restaurant Manager Head Sommelier Maxime Pale Laurent Schmitt Catia Pires Sarah Pagès