Week from September 26 to 30 (excluding public holidays) Starter Creamy lobster bisque, sea bream tartare and lovage apple condiment Main course Leg of lamb confit overnight, brown jus with rosemary, clapshot and candied shallot OR Duo of pike perch and pike, espuma meunière butter and venerated rice risotto Dessert Vanilla mille-feuille, confit […]
Week from October 10 to 14 (excluding public holidays) Starter Lake fish rillettes, squash variations in three ways Dish Perfect egg and boletus, crispy rösti, stewed spinach and red wine butter OR Sliced beef sautéed minute, tagliatelle homemade and sea urchin butter Dessert Grand cru Felchlin and amarena chocolate desserts, […]
**Market Menu** *Starters* - Dubarry velouté and Landes foie gras toast *Main Dishes* - Venison puff pastry, pepper sauce and hunting garnish or DuPeyrou-style Paella *Dessert* - Hazelnut almond praline éclair, ice cream planketon olive oil Full Menu 56.- Main course […]
The Market Menu Thai-style squash soup, Pumpkin oil and mixed greens *** Roasted arctic char on skin, White butter with garden sage and pumpkin Or Homemade wild venison ravioli, boletus cream and candied red cabbage ** * Lapsang Souchong panna cotta and strawberry, champagne sorbet *** ** […]
The Market Menu Garbure soup, Muscovy duck leg confit *** Wild venison burger, Brown juice and Pont-Neuf apples Or Arctic char fillet, Rice pilaf and Thai vegetables *** Pear dessert with saffron and grand cru chocolate *** ** * Full menu: chf. 56.- Dish of the day: […]
The Market Menu Potato velouté and Neuchâtel sausage, Fresh mustard *** Roasted deer fillet with truffle sauce, Hunting garnish Or Pan-fried pikeperch fillet with matelote sauce, Couscous and small vegetables *** Pavlova with exotic fruits from the Cheffe pastry chef, Coconut ice cream *** ** * Full menu: chf. […]
The Market Menu Beetroot tartare and fresh wasabi, smoked pikeperch rillettes and green apple *** Lamb fillet and kalamata olive, crushed potato with fine herbs and fennel Or Duo of red mullet and arctic char, cabbage roasted green and Corsican clementine *** Italian almond eclair *** ** * […]
The Market Menu Farmer's soup and leek hay, boletus chutney *** Rack of venison cooked at low temperature, full-bodied brown juice and game garnish Or Vallemaggia Risotto, shellfish juice and house smoked salmon *** Tiramisu DuPeyrou * ** ** * Full menu: chf. 56.- Dish of the day: […]
