The new restaurant Menu of Chef Christophe Hubert
Starters
Squash soup
‘Délica’ variety, homemade ricotta with organic lemon, Piedmont hazelnuts 14.-
Adret lamb
Lamb breast (France) long cooking on the bone, like ribs, some spices, kale-tarragon pesto, mustard 16.-
Dried beef from Switzerland and condiments (50g) 16.-
Scallops picked from Dieppe
Three shells, citrus juice, roasted seed granola 26.-
Dishes
Winter and various vegetables
Roasted in cocotte, selected cereals 25.-
Wild bass
Cooked on the skin, smoked potato, steamed leek, Melanosporum truffles 36.-
Scallops picked from Dieppe
Five shells, citrus juice, roasted seed granola 39.-
Perch
Fillets, hazelnut butter, french fries and mesclun salad 30.-
Swiss veal
Cooked for five hours, carrots, braising juice with red orange, baked olives 36.-
Beef Simmental
Rumsteak from the Avully farm. Pikles of vegetables, potato, simple juice 39.-
Cheese
24 months aged Swiss Gruyère 9.-
Desserts
Homemade Pastry 8.-