The DuPeyrou Lunch
Entrances
- Crab and crayfish remoulade, trout roe and grapefruit
- Seeland tomato and burrata, pesto with herbs from the DuPeyrou garden
- Melon, watermelon, feta and valley coppa salad
Dishes
- Creamy risotto, red shrimp, edam and peas
- Boneless quail and pan-fried foie gras, polenta and cherries
- Homemade tagliatelle with Vaudois Jura truffle and pecorino cream
Desserts
- Cheese platter from our cellar – 5 mature cheeses selected by us
- Trio of ice creams and sorbets from our pastry chef, meringue and berries
- Strawberries and lemon mousseline, coconut biscuit and exotic sorbet
Main course only: CHF 29.-
Starter and main course or main course and dessert: CHF 39.-
Starter, main course and dessert: CHF 49.-
Our current proposals
The butcher's pieces
Selection of award-winning beef entrecôtes chosen by our Master Butchers
from CHF 45.-
Our version of the Lobster roll
Inspired by our signature dish:
Blue lobster meat, seasoned with lemon, fresh herbs and a touch of mayonnaise, served in lightly buttered artisan bread from the Knöpfel bakery in Travers
at CHF 38.-
The tartare of the moment
Swiss beef with summer truffle from the Vaudois Jura and its parmesan emulsion accompanied by a seasonal garnish
at CHF 39.-