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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