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 […]

The Market Menu Carpaccio of beef fillet, parmesan shavings and arugula pesto with hazelnut oil *** Free-range egg and foie gras espuma, […]

The Market Menu Red label salmon fillet, avocado and cucumber-green apple smoothie *** Gruyère chicken cooked in two ways, brown juice with Lampong pepper and […]

The Market Menu Neuchâtel-style skate wing salad, burnt leek roulade and rosemary oil *** Ponts-de-Martel pork tenderloin, Macaire potatoes […]