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