WINTER’S « 4 course » MENU 170.00

Wine pairing

selected by our head wine waiter

60. –

Starters

Thornback ray wing cooked meunière, mousseline and tender parsnip, black garlic, warm herb and ginger vinaigrette

Main course

Filet mignon, sweetbreads and cromesqui of veal from our Alpine pastures, roasted cardoon, ravigote and black truffle juice, potato purée

Cheese

Selection of fresh and matured Swiss cheeses on the trolley

Sweet treats

Chef’s sweet delicacy

Dessert

Caramalised pineapple tart, cardamom cream, coriander gel, piñacolada sorbet

 

WINTER’S « 5 course » MENU 250.00

Wine pairing

selected by our head wine waiter

75.-

Starters

Cannelloni of marinated scottish salmon with edible crab, pink grapefruit jelly and ossetra caviar

Thornback ray wing cooked meunière, mousseline and tender parsnip, black garlic, warm herb and ginger vinaigrette

Main course

Filet mignon, sweetbreads and cromesqui of veal from our Alpine pastures, roasted cardoon, ravigote and black truffle juice, potato purée

Cheese

Selection of fresh and matured Swiss cheeses on the trolley

Sweet treats

Chef’s sweet delicacy

Dessert

Caramalised pineapple tart, cardamom cream, coriander gel, piñacolada sorbet

 

WINTER’S « 6 course » MENU 300.00

Wine pairing

selected by our head wine waiter

90.-

Starters

Cannelloni of marinated scottish salmon with edible crab, pink grapefruit jelly and ossetra caviar

Roasted langoustine tail, cabbage leaf stuffed, with claws buckwheat flavoured crustacean consomme

Thornback ray wing cooked meunière, mousseline and tender parsnip, black garlic, warm herb and ginger vinaigrette

Main course

Filet mignon, sweetbreads and cromesqui of veal from our Alpine pastures, roasted cardoon, ravigote and black truffle juice, potato purée

Cheese

Selection of fresh and matured Swiss cheeses on the trolley

Sweet treats

Chef’s sweet delicacy

Dessert

Caramalised pineapple tart, cardamom cream, coriander gel, piñacolada sorbet

 

Black truffle menu 340.00

 Tuber Melanosporum

Chef Appetizer

Papin Poget oyester n°3 in sea water jelly, acidulated cream with truffle

Starters

Chicken egg casserole with spinach and truffle

Roasted langoustine tail, cabbage stuffed with claws and truffle, shellfish consommé with buckwheat

Grilled Norvegian scallop, carnaroli risotto with truffle, coral emulsion

Main course

Pan-fried swiss alpine veal filet, crispy and fine potato and onion tart with truffle

Cheese

Le Tendremont du Moléson and goat cheese with truffle

Dessert

Blood orange puffed sugar, whipped egg white, emulsion with tonka bean, truffle crème brûlée ice cream

 

Surprise menu 300.00

This menu is composed according to the season, arrivals, your dietary restrictions and the mood of the chef

Wine pairing selected by our head wine waiter

90.-

Starters

With three starters

Main course

One main course

Cheese

Selection of fresh and matured Swiss cheeses on the trolley

Desserts

One dessert