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 adding a touch of my Alsace home. The Winter and the appearance of its soft snowy coat bring to gastronomes the essence of rich flavours and an eternal spirit of conviviality. Wishing you pleasant culinary discoveries, which, I hope, will warm your heart. Bon appétit!» Marc Haeberlin
THE APERITIF Cured ham from the Valais region 23 dried fruit chutney THE STARTERS The perfect egg with black truffle 34 tetragon Foie gras «H» 33 dried fruit chutney, kougelhopf Beef carpaccio 34 oyster and sea scented condiment The «pâté» in a crust «4 meats» 28 pickled vegetables Artichoke velvety soup, black truffle foam 22 duck foie gras shavings Semi-cooked salmon 24 horseradish, guacamole and lime THE «NATURE» DISHES Winter picking 28 raw and cooked with undergrowth flavours Black truffle risotto 55 «Macau» artichoke crisp All prices in, service and VAT included.
THE FISH AND CRUSTACEANS The scallop mousseline 43 by Marc Haeberlin with black truffle 58 Candied cod 42 medley mushrooms, horseradish and hazelnuts Sole Meunière petit bateau for two people including one side dish of your choice 58 per person THE MEAT DISHES Supreme of chicken from the Vendée region 39 parsnip gnocchis, Etivaz cheese cream and reduced juice Pigeon and foie gras puff pastry by M. Marc (2 People) served with reduiced juice served with black truffle juice 37 52 per person per person The «papet vaudois» Marc Haeberlin style (30 minutes cooking) 33 cabbage sausage from «La Boucherie de Cour», alsacian horseradish Veal sweetbreads pan-seared «sea & earth» 48 seashell, parsley and black garlic Beef tartare 36 toasted bread and French fries Veal liver pan-sautéed 42 includes your choice of one side dish and one sauce All prices in, service and VAT included.
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 prime rib 2 pers, 750g 65 per person Veal prime flank 180gr 48 includes your choice of one side dish and one sauce EXTRA SIDE DISH 6 EXTRA SAUCES 4 French fries Potato purée Spätzle Vegetables casserole (additional 4) Béarnaise Port wine Pepper «H» butter Black truffle juice (additional 6) All prices in, service and VAT included.
MONSIEUR MARC S MENU Foie gras «H» dried fruit chutney, kougelhopf or - The perfect egg with black truffle tetragon The scallop mousseline by Marc Haeberlin and/or - Supreme of chicken from the Vendée region parsnip gnocchis, Etivaz cheese cream and reduced juice La pêche «Haeberlin» candied peach, Champagne zabaione, pistachio ice-cream 3 course menu (starter, main, dessert) 85 4 course menu (starter, fish, meat, dessert) 105 Wine and food pairing : a selection of wines of our Head Sommelière Sarah Pagès Our wine tour Departure from France: Macon-Verzé, Domaine Leflaive, 2015 Stopover in Switzerland: Dézaley Grand Cru, Haut de Pierre, Blaise Duboux, 2010 Onward to Spain: Castilla Y Leon, Toro, Tinta De Toro, Aciano, 2015 Back to France: Sydre Grand Cru Argelette, Eric Bordelet, 2015 3 wines in accompaniment, suppl. 32 4 wines in accompaniment, suppl. 45 available only in the evening, saturday and sunday lunch and for all of the guests at the table ; last order of menu at 21h30 All prices in, service and VAT included.
OUR CHEESE OF THE MOMENT Mixed selection of Gruyère by «Pierrot» 19 choice of jam DESSERTS Café gourmand of the moment 19 coffee or tea with a selection of desserts Coconut iced vacherin 18 tropical fruit coulis flavoured with orange flower Vanilla Black Forest 18 cherry sherbet La pêche «Haeberlin» 18 candied peach, Champagne zabaione, pistachio ice-cream The Pastry of the day 12 Selection of homemade seasonal sorbets nature 12 with alcohol 20 All prices in, service and VAT included.
THE CHILDREN S CORNER UNTIL 12 YEARS Chicken breast 28 French fries Filet of cod 28 mashed potatoes Chocolate fondant cake (15 minutes cooking) 18 vanilla sorbet Vanilla ice cream 4 Smarties MENU CREATED BY MARC HAEBERLIN Cuisine Chef Pastry Chef Restaurant Manager Head Sommelier Maxime Pale Laurent Schmitt Pierre Collet Sarah Pagès All prices in, service and VAT included.