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.-
ewe’s milk cheese from the Canton of Neuchâtel corn velouté, mace and meadowsweet
THE GREEN BEANS
55.-
fig leaf fir buds and eucalyptus
MAIN COURSES
THE ARCTIC CHAR
115.-
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
DRY-AGED SWISS ANGUS BEEF
130.-
infused with black garlic from the Canton of Vaud and smoked vanilla confit leeks and coarsed jus
EGGPLANTS
140.-
from Bremblens roasted, saffron and black garlic
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
WHITE MILLE-FEUILLE
40.-
monochrome Tahitian vanilla, jasmine and voatsiperifery pepper
THE RASPBERRIES
40.-
marigold crémeux and Ethiopian coffee
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