The Market Menu Halibut ceviche, corn emulsion and wakame *** Sliced beef with old-fashioned mustard, bulgur risotto and baby vegetables Or Tail of […]

The Market Menu Summer salad and oxtail cromesquis *** Fillet of char roasted on one side, wheat risotto with tomatoes and caramelized turnips Or Supreme of […]

The Market Menu Cold, semi-cooked salmon fillet, citrus mayonnaise *** Barbecued Swiss pork secreto, mashed potatoes and ratatouille Or Fillet […]

The Market Menu Farm chicken rillettes, cranberry pickles, fresh herb vinaigrette *** Carnaroli risotto with butternut squash, light espuma with mountain truffles Or Sautéed […]

The Market Menu Thin crab tart, cauliflower puree with lemon *** Salmon fillet cooked on one side, fennel compote and bulgur with dried fruits Or […]

The Market Menu Velouté of carrot tops, poached farm egg and hazelnut oil *** Iberian neck mignon from the Alcala brothers cooked at low temperature, vegetables […]

The Market Menu Creamy squash soup and Arabica foam *** Roasted char fillet on skin, beurre blanc, pilaf rice and market vegetables Or Supreme of free-range yellow chicken, […]

The Market Menu Dubarry cauliflower velouté, mascarpone and roasted hazelnuts *** Beef bourguignon cooked with Pinot Noir, tagliatelle and creamed spinach Or Wheat risotto with […]

The Market Menu Creamy squash soup with mild spices, porcini mushrooms and Iranian pistachios *** Swiss pork tenderloin, polenta panisse and pak choï Or Duo of […]