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 […]

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

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

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

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