• Market menu from November 5 to 9

    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 […]

  • Market menu from November 12 to 16

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

  • Market menu from November 19 to 23

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

  • Market menu from November 26 to 30

    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 […]

  • Market menu from December 3 to 7

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

  • Market menu from December 10 to 14

    The Market Menu Creamy parsnip soup with vanilla and candied chestnut, Espuma arabica *** Trilogy of pork with mustard cream, Stuffed cabbage and potato […]

  • Market menu from December 17 to 21

    The Market Menu Half-cooked salmon fillet, Citrus mayonnaise *** Roasted sweetbreads, brown orange juice, Potato, mushrooms and green cabbage […]

  • Market menu from January 8 to 11

    The Market Menu Smoked Scottish salmon, Celeriac and yuzu pearls *** Supreme of free-range yellow chicken, Cream of mushrooms, Mashed potatoes and vegetables […]

  • Market menu from January 21 to 25

    The Market Menu Smoked Scottish salmon, Celeriac and yuzu pearls *** Supreme of free-range yellow chicken, Cream of mushrooms, Mashed potatoes and vegetables […]