PIC AT BEAU-RIVAGE PALACE
À LA CARTE
S T A R T E R S
THE FÉRA FROM LAKE GENEVA
85.-
matured with fig leaves from our garden and fir buds fresh almond cream with amazake
LES BERLINGOTS ©ASP
75.-
moitié-moitié Swiss fondue onion consommé infused with Douglas fir and Chartreuse pepper
THE BEETROOT
55.-
in different textures blackcurrant buds and spruce
MAIN COURSES
THE BLUE LOBSTER FROM BRITTANY
145.-
compressed carrots beurre blanc with rosemary and foraged fir
THE ARCTIC CHAR
125.-
flame-cooked fennel from Bremblens confit with Swiss mustard crispy seaweed and beurre blanc infused with pastis from Larusée
THE CAVIAR TSAR IMPÉRIAL SEA BASS
290.-
the way my father Jacques Pic used to love it in 1971
THE VEAL
130.-
infused with blackcurrant leaves Bremblens chard cushion and Peruvian sage yogurt
THE WILD VENISON RACK
140.-
infused with black garlic, coffee and smoked vanilla transparent mushroom ravioli with tonka beans, fermented black fruits
C H E E S E
TOMME FROM PAYS-D’ENHAUT
25.-
beer ice cream from the Jorat region and Swiss hops genmaïcha
D E S S E R T S
THE FIG
40.-
infused with green shiso and Ethiopan coffee crispy fig leaves
THE CHESTNUT
40.-
from our forests vin de voile from Valais, mace, and verjuice
THE WHITE MILLE-FEUILLE
40.-
monochrome Tahitian vanilla, jasmine and voatsiperifery pepper
THE BOLIVIA GRAND CRU CHOCOLATE
40.-
infused with marigold from our greenhouse Nama sage crémeux and cardamom leaves ice cream
P A I R I N G S
LEGENDARY HALTS
CHF 400.-
Alsace Riesling « Clos Sainte-Hune » 2017 Domaine F.E. Trimbach
Côteaux Champenois 2019 Les Frères Mignon
Hermitage blanc « Chevalier de Sterimberg » 2020 Paul Jaboulet Ainé
Or
Champagne « Louis Salmon » 2009 Billecart-Salmon
Neuchâtel « Vieilles Vignes » 2018 Domaine Rochette And Vosne-Romanée « Les Suchots » 2018 Domaine Prieuré Roch
Or
Côte-Rôtie 2017 Domaine Jamet And Châteauneuf-du-Pape « Cuvée des Célestins » 2017 Henri Bonneau
Coteaux-du-Loir « Vieilles Vignes Éparses » 2020 Domaine Bellivière
Madeira « Bastardo » 1927 D’Oliveiras
Or
Rancio Rivesaltes 2000 Domaine Danjou-Banessy
Or
Sauternes 1er Grand Cru Classé Supérieur 1997 Château d’Yquem
Or
Porto Colheita 1935 Dom Rozès
INITIATORY ASCENT A wine-focused pairing highlighting Swiss terroirs, selected sake and a few singular creations. A precise aromatic progression crafted to elevate each stage of the menu. CHF 240.- LE SENTIER DES LÉGÈRETÉS Combining house fermentations, rare teas, coffees with specialty and crafted mixology creations. CHF 120.-
THE COAST
AMUSE-BOUCHE
THE FÉRA FROM LAKE GENEVA matured with fig leaves from our garden and fir buds fresh almond cream with amazake
LES BERLINGOTS ©ASP moitié-moitié Swiss fondue onion consommé infused with Douglas fir and Chartreuse pepper THE ARCTIC CHAR flame-cooked fennel from Bremblens confit with Swiss mustard crispy seaweed and beurre blanc infused with pastis from Larusée OR THE CAVIAR TSAR IMPÉRIAL SEA BASS the way my father Jacques Pic used to love it in 1971 supplement 70.- THE VEAL infused with blackcurrant leaves Bremblens chard cushion and Peruvian sage yogurt OR THE WILD VENISON RACK infused with black garlic, coffee and smoked vanilla transparent mushroom ravioli with tonka beans, fermented black fruits
TOMME FROM PAYS-D’ENHAUT beer ice cream from the Jorat region and Swiss hops genmaïcha THE FIG infused with green shiso and Ethiopan coffee crispy fig leaves OR THE CHESTNUT from our forests vin de voile from Valais, mace, and verjuice OR THE WHITE MILLE-FEUILLE monochrome Tahitian vanilla, jasmine and voatsiperifery pepper OR THE BOLIVIA GRAND CRU CHOCOLATE infused with marigold from our greenhouse Nama sage crémeux and cardamom leaves ice cream
7 Services CHF 330.–
Menus are subject to change according to seasonality and product availability. All our meat is soured from Switzerland and Austria. All our fish is sourced from Switzerland and France. All our bread is homemade, except our gluten-free bread selection. All prices are in CHF, service and VAT included.
P A I R I N G S
LEGENDARY HALTS
CHF 500.-
Alsace Riesling « Clos Sainte-Hune » 2017 Domaine F.E. Trimbach
Côteaux Champenois 2019 Les Frères Mignon
Champagne « Initial » Jacques Selosse
Hermitage blanc « Chevalier de Sterimberg » 2020 Paul Jaboulet Ainé
Or
Champagne « Louis Salmon » 2009 Billecart-Salmon
Neuchâtel « Vieilles Vignes » 2018 Domaine Rochette And Vosne-Romanée « Les Suchots » 2018 Domaine Prieuré Roch
Or
Côte-Rôtie 2017 Domaine Jamet And Châteauneuf-du-Pape « Cuvée des Célestins » 2017 Henri Bonneau
Coteaux-du-Loir « Vieilles Vignes Éparses » 2020 Domaine Bellivière
Madeira « Bastardo » 1927 D’Oliveiras
Or
Rancio Rivesaltes 2000 Domaine Danjou-Banessy
Or
Sauternes 1er Grand Cru Classé Supérieur 1997 Château d’Yquem
Or
Porto Colheita 1935 Dom Rozès
INITIATORY ASCENT A wine-focused pairing highlighting Swiss terroirs, selected sake and a few singular creations. A precise aromatic progression crafted to elevate each stage of the menu . CHF 290.- LE SENTIER DES LÉGÈRETÉS Combining house fermentations, rare teas, coffees with specialty and crafted mixology creations. CHF 160.-
THE SUMMIT
AMUSE-BOUCHE
THE FÉRA FROM LAKE GENEVA matured with fig leaves from our garden and fir buds fresh almond cream with amazake
LES BERLINGOTS ©ASP moitié-moitié Swiss fondue onion consommé infused with Douglas fir and Chartreuse pepper
THE BLUE LOBSTER FROM BRITTANY compressed carrots beurre blanc with rosemary and foraged fir
THE ARCTIC CHAR flame-cooked fennel from Bremblens confit with Swiss mustard crispy seaweed and beurre blanc infused with pastis from Larusée OR THE CAVIAR TSAR IMPÉRIAL SEA BASS the way my father Jacques Pic used to love it in 1971 supplement 70.- THE VEAL infused with blackcurrant leaves Bremblens chard cushion and Peruvian sage yogurt OR WILD VENISON RACK infused with black garlic, coffee and smoked vanilla transparent mushroom ravioli with tonka beans, fermented black fruits
TOMME FROM PAYS-D’ENHAUT beer ice cream from the Jorat region and Swiss hops genmaïcha THE FIG infused with green shiso and Ethiopan coffee crispy fig leaves OR THE CHESTNUT from our forests vin de voile from Valais, mace, and verjuice OR THE WHITE MILLE-FEUILLE monochrome Tahitian vanilla, jasmine and voatsiperifery pepper OR THE BOLIVIA GRAND CRU CHOCOLATE infused with marigold from our greenhouse Nama sage crémeux and cardamom leaves ice cream
8 Services CHF 390.–
Menus are subject to change according to seasonality and product availability. Menus are subject to change according to seasonality and product availability. All our meat is soured from Switzerland and Austria. All our fish is sourced from Switzerland and France. All our bread is homemade, except our gluten-free bread selection.
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