Market menu 98.00

Friday, September 13th 2019

This market menu is available only for lunch from Tuesday to Friday.

Would you like to taste a light and balanced meal seasonally.

Do you a timetable ? We can serve the meal in one hour. Please indicate this information to the headwaiter upon arrival.

Chef Appetizer

Force-fed duck liver mousse, cream and parsley crumble as a chef appetizer

Starter

Squid stuffed with mushrooms and spinachs, brandade, hyssop emulsion

Main course

Filet of roe deer, barberries, botzi pear poached in red wine ans spices Duchesse potatoes and seasonal vegetables

Dessert

Fig roasted with honey, lacy crêpes filled with braised beetroot puré, blackcurrant sorbet

 

Proposal A 98.00

Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.

To be order two days before the booking.

Chef Appetizer

Chef Appetizer

Starter

Steamed and pressed true fera from lake Leman, parsley coulis, citrus mayonnaise, toast

Main course

Pan-fried thick slice of Swiss beef tenderloin Braised veal shanks cannelloni, horn of plenty, artichoke and lovage sauce, potato puré

 

Proposal B 98.00

Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.

To be order two days before the booking.

Chef Appetizer

Chef Appetizer

Starter

Seared «Foie gras» duck liver, mango and pineapple chutney, caramel deglazed with coconut milk

Main course

Thick slice of line caught red porgy, sauteed ceps, blackberry, mushroom cream with savory, potato puré

Dessert

Hot and creamy Venezuelan chocolate cake, Tahaa vanilla ice cream

 

Proposal C 98.00

Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.

To be order two days before the booking.

Chef Appetizer

Chef Appetizer

Starter

Line-caught pollack, marinated with beetroot, marbled and steamed, buttered New Zealand spinach, emulsion flavoured with raspberry vinegar

Main course

Bourbonnais lamb declination with thyme, salsifies, pearl onions with gravy, potato puré

Dessert

Blown sugar filled with lime mousse and makrut lime cream, tangy green Chartreuse ice cream