The restaurant menu

The new restaurant Menu of Chef Christophe Hubert

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Organic lemon pulp, fresh herbs, extra virgin olive oïl 15.-

Swiss sweetbreads
Breaded, pea and mint ketchup 19.-

Swiss dried beef
Beef flank from Switzerland and condiments (80g) 16.-

Organic and Swiss Perfect Egg, hazelnut oil 16.-


In different baking and textures, sometimes fruits, depending on the market of the day 25.-   

Tomatoes and burrata    
In a same plate, burrata and organic lemon pulp with oven baked tomatoes and olive 22.-

In a “Cocotte” (casserole dish), Valais bacon and ‘grenaille’ potatoes 26.-

Corsican sea bream
Roasted, virgin sauce & grilled vegetables, sweet potato condiment 34.-

Lamb confit
Shoulder from Adrets, spelled with dried fruits & spices, colored peppers, argan oil juice 32.-

Swiss Limousin beef
GRTA Sirloin steak like a tagliata, parmesan, balsamic, arugula and herbs 39.-

Fillets, “Meunière”, french fries and mesclun salad 30.-

Swiss tartar beef
Cut with knife, french fries and mesclun salad 30.-

Scottish salmon tartar
French fries and mesclun salad 30.-


Homemade Pastry 8.-

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