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 […]

The Market Menu Cold cauliflower soup, diced potatoes and dried venison *** Braised beef cheek, candied red cabbage and brown juice […]

The Market Menu Halibut ceviche with exotic fruits and citrus foam *** Grilled pork secreto, potato mousseline and caponata with […]

The Market Menu Cream of squash from Seeland, forgotten vegetables and Arabica espuma *** Swiss venison stew, game garnish and grand veneur sauce Or Egg from the […]

The Market Menu Salad of Neuchâtel sausage and potatoes, Neuchâtel-style Mont-Saint-Michel mussels *** Roasted turbot fillet on skin, Rsotto with Grana Padano […]

The Market Menu Swiss beef fillet tartare and Jerusalem artichoke variations *** Lightly seared red mullet fillets, creamy bisque, mashed potatoes and fennel […]

The Market Menu Gourmet composition from the Neuchâtel mountains *** Veal loin cooked overnight then roasted, Morel mushroom cream and market vegetables Or Marine trilogy, Risotto […]

The Market Menu Thai Oxtail Salad, Ponzu Vinaigrette *** Duck Breast Cooked at Low Temperature, Brown Blackcurrant Jus, Polenta and Cauliflower […]