The Market Menu Garbure soup, Confit Muscovy duck leg *** Wild venison burger, Brown juice and Pont-Neuf apples Or Arctic char fillet, Rice pilaf and […]

The Market Menu Potato soup and Neuchâtel sausage, Fresh mustard *** Roast deer fillet with truffle sauce, Hunting garnish Or Pan-fried pike-perch fillet […]

The Market Menu Beetroot tartare and fresh wasabi, smoked pikeperch rillettes and green apple *** Lamb fillet and kalamata olive, crushed potato with […]

The Market Menu Peasant soup and leek hay, boletus chutney *** Rack of deer cooked at low temperature, full-bodied brown juice and game garnish Or Risotto […]

The Market Menu Carpaccio of Swiss beef fillet, chanterelle pickles and stem onions *** Duck breast cooked at low temperature, tellicherry brown jus and rösti […]

The Market Menu Homemade smoked salmon, crumble, pistachios and wild cranberries *** Swiss beef stir-fry, morel cream, mashed potatoes and small vegetables Or Filet […]

The Market Menu Winter salad, 36-month gruyere, botzi pear and old balsamic *** Tagliatelle with pulled wild venison, candied red cabbage and grandmother's garnish Or Risotto […]

The Market Menu Wild venison in carpaccio *** Pork shoulder cooked for 72 hours at low temperature, brown juice with garlic and sesame, hummus and […]