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 […]

The Market Menu Pumpkin velouté, candied parsnip, crunchy hazelnuts and brown espuma *** Sea bass fillet cooked on one side, bulgur risotto with small vegetables and white butter […]

The Market Menu Carpaccio of Swiss beef fillet, wild garlic mayonnaise and candied lemon *** Roasted sea bream fillet on skin, creamy bisque and coconut beans […]

The Market Menu Variation of green asparagus and breaded oxtail *** Single-sided cooked salmon fillet, creamy bisque and ratatouille Or Torée-style pork tenderloin […]

The Market Menu Caesar salad, shredded chicken and marinated anchovies *** Green asparagus risotto and sour saffron cream Or Sliced Swiss beef fillet, fresh tagliatelle, […]

The Market Menu Mimosa farm egg in tartlet and vegetable pickles *** Grilled red tuna heart, sudachi white butter and asparagus Or Swiss pork rack […]

The Market Menu Variation of red root and foie gras from Landes *** Beef cheek cooked overnight, beer espuma and market vegetables Or Filet […]