Lunch is served Friday and Saturday from 12 PM to 1:30 PM (last order)
Dinner is served from Tuesday to 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
- morel mushrooms, stuffed and braised with Vin Jaune, baby spinach grated Gruyère AOP
- 45 CHF
- Cardinal-style langoustine, cauliflower and lemon, smoked coral butter sabayon
- 65 CHF
- line-caught pollock, citrus-confited, baby leeks in textures, Barolo vinegar
- 59 CHF
- veal sweetbreads with crispy onions and Jura yellow wine, “Crécy” style garnish and green curry, vol-au-vent
- 71 CHF
- declension of suckling lamb from the Pyrenees, simmered green asparagus, gremolata, capers condiment
- 62 CHF
- striploin black angus beef from Bern, “princess” snow peas, scallions, braised marrow with herbs
- 72 CHF
Hot and Cold Starters
- watercress in a delicate velouté, onion “soubise”, rösti, porcini mushrooms
- 33 CHF
- duck foie gras terrine, artichokes simmered with herbs, green shiso, lemon
- 61 CHF
- Imperial caviar over a crispy poached egg and Scottish smoked salmon
- 79 CHF
Main Courses
- spring vegetable, simmered, herbes pistou, light tarragon broth
- 52 CHF
- roasted dover sole meunière style, simmered perlina eggplants with basil and condiments
- 86 CHF
- line-caught pollock, citrus-confited, baby leeks in textures, Barolo vinegar
- 69 CHF
- declension of suckling lamb from the Pyrenees, simmered tuberous chervil, redcurrant, and chestnut
- 81 CHF
- striploin black angus beef from Bern, foie gras and red onion tart, herbs sabayon
- 89 CHF
