The Market Menu Beef tartare, pinot reduction and mesclun salad *** Duo of veal and shrimp with mild spices, purple potatoes and vegetables […]

The Market Menu Duo of salmon and Swiss trout, purple potato and wild garlic pesto *** Sautéed beef fillet in olive oil […]

The Market Menu Oxtail salad, mint, papaya, pea foam *** Wild French monkfish tail roasted in butter, asparagus and wild garlic Or […]

The Market Menu Pressed lamb, aubergines and candied tomatoes, Lemon vinaigrette *** Duck fillet cooked sous vide, Raspberry brown juice, Fresh tagliatelle, asparagus Or Kingfish cooked […]

The Market Menu Salmon tartare, horseradish cream Radish and herbs *** Duo of shrimp and scallops, brown rice and chard ribs Creamy bisque […]

The Market Menu Variation around a Swiss pig, Kohlrabi salad and mustard mayonnaise *** Beef chuck cooked overnight, Creamy polenta, eggplant, broccoli and almonds […]

The Market Menu Swiss beef fillet tartare, avocado and lightly spiced vierge sauce *** Supreme of farm-raised yellow chicken, fregola sarda risotto with morels and […]