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 2 desserts : CHF 250
Wine pairing CHF 105. –  (7 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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Tasting menu selected by the Chef with 1 starter, main course, cheeses and 1 dessert : CHF 190
Wine pairing CHF 75. –  (5 glasses of wine 8 cl selected by our head wine waiter)

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These menus are served for the whole table.

Chef Appetizer

Chef Appetizer

Starter

Tartare of line-caught sea bass served with candied ginger, sand carrot coulis and shellfish with herbs

Large roasted Norwegian scallops served with royal coral and blood orange and creamy basmati rice

Pan-fried curly skate wing in chestnut flour served with meat juice with candied fennel and "barigoule" artichokes

Main course

Crispy fried veal sweetbreads served with cream of cauliflower with black truffles

Cheese

Cured and fresh cheeses

Dessert

Meringue with mango and coconut mousse served with a biscuit and banana and passion fruit sorbet

Thin tart with caramelised apples, double cream and Tahaa vanilla 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 105.- (7 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

 

Black truffle menu (Tuber Mélanosporum) 380.00

These menus are served for the whole table.

Starter

Crispy suckling pig served with spinach coulis and black truffles

Hen’s egg cooked at a low temperature, served with artichokes and bread strips with black truffles

Grilled blue half-lobster from the port of “Saint-Quay”, served with parsnip spaghetti with black truffles and shell jus

Drôme black truffle cooked whole in pastry with foie gras, served with chervil root in hazelnut oil

Main course

Veal tenderloin centre-cut from the Swiss alpine pastures, Plainpalais artichoke thistle roasted with marrowbone and black truffles, served with mousseline of potatoes

Cheese

Creamy “Brillat Savarin” cheese with black truffles, meat juice and bread crust

Dessert

Genève-Ariège with black truffles, served with hazelnut ice cream