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
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