Lunch is offered Friday and Saturday from 12 PM to 1:30 PM
Dinner is offered Tuesday through Saturday from 7 PM to 9 PM (last order)
À la Carte
Small Plates
- Imperial caviar and crab, refreshing lobster jelly
- 68 CHF
- Beetroot with apple and avocado, fresh herbs, green mustard sorbet
- 31 CHF
- Steamed soufflé with AOP Gruyère, simmered zucchini
- 54 CHF
- Carabineros, butter-poached in its shell, fennel, scented with tarragon and vegetarian chili
- 62 CHF
- Line-caught John Dory, grilled, spring onions in a shellfish-infused gourmet variation, green peas and elderflower
- 61 CHF
- Veal sweetbreads with crispy onions and Jura yellow wine, “Crécy” style garnish and green curry, vol-au-vent
- 64 CHF
- Declinaison of suckling lamb from the Pyrenees, « bonbon » of chard, black garlic from Vaud
- 58 CHF
- Striploin black angus beef from Bern, tomato bonbon, marjoram, marrow with herbs
- 64 CHF
Hot and Cold Starters
- Green peas in a delicate velouté, onion "soubise", savory condiment
- 33 CHF
- Blue lobster’s lightly grilled, with herbs, coraline sauce, pickled cucumbers and basil
- 68 CHF
- Duck foie gras and Arctic char, pressed lightly smoked, rhubarb with verbena, hibiscus
- 58 CHF
- Imperial caviar over a crispy poached egg and Scottish smoked salmon
- 79 CHF
Main Courses
- Vully rice, risotto style with roasted artichokes, tarragon vinegar and saffron
- 48 CHF
- Roasted dover sole meunière style, simmered perlina eggplants with basil and condiments
- 79 CHF
- Line-caught John Dory, grilled, spring onions in a shellfish-infused gourmet variation, green peas and elderflower
- 75 CHF
- Seared blue lobster seasoned with black Malabar pepper, vegetable ravioli with tarragon
- 110 CHF
- Declinaison of suckling lamb from the Pyrenees, « bonbon » of chard, black garlic from Vaud
- 77 CHF
- Striploin black angus beef from Bern, tomato bonbon, marjoram, marrow with herbs
- 82 CHF
