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)
Tasting Menu
300 CHF
- Imperial caviar and crab, refreshing shellfish jelly
- Cardinal-style langoustine, cauliflower and lemon, smoked coral butter sabayon
- morel mushrooms, stuffed and braised with Vin Jaune, baby spinach grated Gruyère AOP
- line-caught pollock, citrus-confited, baby leeks in textures, Barolo vinegar
- striploin black angus beef from Bern, “princess” snow peas, scallions, braised marrow with herbs
- declension of suckling lamb from the Pyrenees, simmered green asparagus, gremolata, capers condiment
- light yogurt mousse, lemon gel, and raspberry sorbet
- refreshed with kalamansi, Piedmont hazelnut praline, lightly caramelised vanilla mousse.
