PIC AT BEAU-RIVAGE PALACE
À LA CARTE
S T A R T E R S
THE TARBOURIECH OYSTER
75.-
translucent and natural dulse seaweed chutney with Petite Arvine, horseradish cream bay leaf foam
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
THE TÊTE DE MOINE
25.-
plain and cooked Mont-Blanc tartlet, confit quince and Vaud walnuts
D E S S E R T S
THE APPLE
40.-
infused with rose geranium yuzu and Batak berries
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 SAMBIRANO GRAND CRU CHOCOLATE
40.-
sour cherries gin and fir buds
P A I R I N G S
LEGENDARY HALTS
CHF 400.-
VDF « Chiesa di Mare » 2023 Domaine Comte Abbatucci
Côteaux Champenois 2019 Les Frères Mignon
Hermitage blanc « Chevalier de Sterimberg » 2020 Paul Jaboulet Ainé
Or
Champagne « Louis Salmon » 2009 Billecart-Salmon
Valais « Grain Pinot Les Dahrres » 2024 Domaine Chappaz AND Gevrey-Chambertin 1er Cru « Clos St Jacques » 2014 Domaine Fourrier
Or
Saint-Émilion 1er Grand Cru Classé B 2014 Château Troplong-Mondot AND Saint-Émilion Grand Cru Classé 2000 Château Valandraud
Champagne « Nec Plus Ultra » Extra-Brut 2002 Bruno Paillard
Cidre Iscider Brannland 2022
Or
Rancio Rivesaltes 2000 Domaine Danjou-Banessy
Or
Sauternes 1er Grand Cru Classé Supérieur 1997 Château d’Yquem
Or
Nanouchka Cayenne Novelle
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 TARBOURIECH OYSTER translucent and natural dulse seaweed chutney with Petite Arvine, horseradish cream bay leaf foam 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
THE TÊTE DE MOINE plain and cooked Mont-Blanc tartlet, confit quince and Vaud walnuts
THE APPLE infused with rose geranium yuzu and Batak berries 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 SAMBIRANO GRAND CRU CHOCOLATE sour cherries gin and fir buds
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.
P A I R I N G S
LEGENDARY HALTS
CHF 500.-
VDF « Chiesa di Mare » 2023 Domaine Comte Abbatucci
Côteaux Champenois 2019 Les Frères Mignon
Bordeaux « Y d’Yquem » 2022 Château d’Yquem
Hermitage blanc « Chevalier de Sterimberg » 2020 Paul Jaboulet Ainé
Or
Champagne « Louis Salmon » 2009 Billecart-Salmon
Valais « Grain Pinot Les Dahrres » 2024 Domaine Chappaz AND Gevrey-Chambertin 1er Cru « Clos St Jacques » 2014 Domaine Fourrier
Or
Saint-Émilion 1er Grand Cru Classé B 2014 Château Troplong-Mondot AND Saint-Émilion Grand Cru Classé 2000 Château Valandraud
Champagne « Nec Plus Ultra » Extra-Brut 2002 Bruno Paillard
Cidre Iscider Brannland 2022
Or
Rancio Rivesaltes 2000 Domaine Danjou-Banessy
Or
Sauternes 1er Grand Cru Classé Supérieur 1997 Château d’Yquem
Or
Nanouchka Cayenne Novelle
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.
THE SUMMIT
AMUSE-BOUCHE
THE TARBOURIECH OYSTER translucent and natural dulse seaweed chutney with Petite Arvine, horseradish cream bay leaf foam 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 THE WILD VENISON RACK infused with black garlic, coffee and smoked vanilla transparent mushroom ravioli with tonka beans, fermented black fruits
THE TÊTE DE MOINE plain and cooked Mont-Blanc tartlet, confit quince and Vaud walnuts
THE APPLE infused with rose geranium yuzu and Batak berries 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 SAMBIRANO GRAND CRU CHOCOLATE sour cherries gin and fir buds
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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