Tasting menu

Brittany lobster marinated with ginger, zita pasta green apple in coco nut and west Indian curry sauce
Skagen cod fish cooked with herb crust, shellfish, artichokes in Meyer lemon sauce with marjoram
Cutlet and filet of lamb roasted with savory, spring vegetables, olive oil jus and mashed potatoes
Cured and fresh cheeses
Pineapple cream crispy leaves of Sichuan pepper caramelized banana, liquid mango sphere and coconut sorbet 
Light caramel and peanut mousse, lemon confit reduction and cocoa beans ice cream
Consommé de morilles et sot-l’y-laisse de volaille
au porto et parfum de sous-bois
Morille farcie à la féra du lac Léman, mousse à la pomme verte et émulsion au vin jaune
Mimosa d’asperges et tartare de morilles au vieux vinaigre balsamique
Filet de sole farci, crème de topinambours, émulsion aux morilles
Cabri confit aux épices, embeurrée de fèves aux morilles et à l’ail d’ours
Reblochon crémeux aux morilles et croûton de pain
Mousse Gianduja aux noisettes croquantes, glace à la morille fumée et caramel à la « Fine de cognac »
Mignardises et chocolats
Shredded edible crab, Mancha saffron, avocado cream and tapioca with herb crackers
Norwegian sea scallops coated with deep-fried quinoa, mushroom mousseline, sautéed chicken oysters with cherry vinegar gravy
Wild turbot cooked a la plancha sand carrots,sweet and sour vegetables in grilled onions and liquorice emulsion
Filet of beef, seared duck liver, black truffle sauce and pomme souffle
Cured and fresh cheeses
Choux pastry filled with white chocolate and kaffir lime mousse, served with ginger ice cream
Whisked white egg flavoured with coriander, crunchy praline, creamy chocolate ans passion fruit sorbet
Menu with three starters, a main course, cheeses and two desserts
The menu can be arranged for the entire table only

Business lunch

Come to savour a light and well-balanced meal, according to the seasons. You have an imperative schedule! The meal can be served to you in one hour or according to the tempo which you will indicate to our butler during your arrival.

VENDREDI 18 AVRIL 2014

Amuse-bouches
Noix de coquille Saint-Jacques de Norvège grillées, ravioles de crabe et pommes « Granny Smith », émulsion au Jasmin
Cœur de filet de bœuf rôti aux échalotes confites, fricassée de légumes à l’estragon et croustillant de pommes de terre aux herbettes
Mousse légère caramel et cacahuètes, réduction aux citrons confits, crème glacée aux fèves de cacao
Mignardises et chocolats

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Children

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