Tasting menu 290.00

Wine pairing CHF 120.- (8 glasses of wine 8 cl. selected by our head wine waiter)

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Tasting menu selected by the Chef with 2 starters, main course, cheeses and 1 dessert : CHF 230
Wine pairing CHF 90. –  (6 glasses of wine 8 cl selected by our head wine waiter)

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These menus are served for the whole table.

Starter

Brik pastry filled with shredded Norwegian king crab, Granny Smith apple jelly, ossetra caviar

Pointe du Raz wild abalone, «Crozets de savoie» flat square-shaped pasta made of buckwheat, green asparagus and Nepalese timut pepper sauce

Marbled and spiced back of Skrei cod, tender fennel and lemon butter

Main course

Chop, filet and merguez of «Bourbonnais» lamb, semolina, corinthian raisins with green curry juice

Cheese

Cured and fresh cheeses

Dessert

Panna cotta flavoured with vanilla, jasmine baba, grapefruit and pink champagne sorbet

Whipped duck egg white, (meringue) zabaione and emulsion of coffee chips of cookies and sambirano chocolate ice cream

Mignardises

Mignardises et chocolats

 

Spring Menu 160.00

Available from April 30th to May 15th 2019

 

Food and wine matching 45. – (4 glasses of  1 dl selectoed by our  sommelier)

 

Scheurebe, 2017
Domaine de Champvigny, Raymond Meister

Chenin Blanc « Nina », 2016
Domaine des Balisiers, Christophe Pillon

Cabernet Franc « fût », 2016
Domaine de la Comtesse Eldegarde, Nicolas Bonnet

Sauvignon doux « Philippe Chevrier », 2017
Cave de Genève

Chef Appetizer

Zucchini « violin » cream soup, flavoured with curry, mint emulsion As a chef apetizer

Starter

Slighly cooked scarlet shrimps, avocado cream, winkles, grapefruit and citrus dressing

Main course

Slice of veal filet, white aspasragus, braised knuckle ravioli with morels ans yellow wine sauce, potato puré

Dessert

Panna cotta, jasmine baba, « Clery » strawberries and olive oil ice cream

 

Surprise menu 290.00

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

Wine pairing CHF 120.- (8 glasses of wine 8 cl. selected by our head wine waiter)

This menu is served for the whole table.

Starter

Three starters

Main course

One main course

Cheese

Cured and fresh cheeses

Dessert

Two desserts

 

Veggie Week Menu 140.00

Available from June 4th to June 15th 2019

Possibilité d’adapter le menu en version vegan, sans gluten, et sans lactose

sur commande au moment de la réservation

Chef Appetizer

Crunchy leek, mustard dressing and gel

Beetroot and raspberry panna cotta, beetroot miringue

Créances carrot soup with ginger

Zucchini cream soup flavoured with curry, mint emulsion

Starter

Tomatoes delight, grilled pine-nuts, mozzarella mousse, basil and lemon sorbet

Warm green asparagus tart, mixed green salad with hazelnut oil

Main course

Eggplant and durum-wheat semolina cake, artichoke hearts and sweet pepper coulis

Dessert

Whipped duck egg white, (meringue) zabaione and emulsion of hibiscus, chips of cookies and raspberry sorbet