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 […]

The Market Menu Caesar salad, green anise and old balsamic mayonnaise *** Skrei cod fillet, rice pilaf with dried fruits and almond milk emulsified with matcha […]

The Market Menu Pumpkin velouté, foie gras espuma and parsnip chips *** Duo of trout and pike, vegetable salpicon, white wine cream sauce […]

The Market Menu Cod rillettes, Asian-style vegetables and coconut velouté *** Roasted turbot fillet, tonka bean fromage blanc and hummus Or […]

The Consommé Market Menu with umami spirit *** Pork cheek cooked overnight, brown juice with honey, quinoa and bok choy Or Spelled risotto, pan-fried shrimp and […]

The Market Menu Velouté of peas with peppermint and fresh goat’s cheese *** Vallemaggia risotto with lemon zest, turbot fillet […]

The Market Menu Salmon fillet cooked at low temperature, citrus mayonnaise and samphire *** Grilled beef spider, brown juice with whole-grain mustard and crushed […]