The new restaurant Menu of Chef Christophe Hubert
Vegetables and Garden.
Sautéed boletes
New potatoes and Pancetta (IT) 29.-
Smooth Squash soup
Organic Egg calf & chestnuts 19.-
“Cocotte” of seasonal vegetables 24.-
Lake and sea.
Corsican bar fillet (FR), mashed potatoes
Vegetables with Virgin sauce 38.-
Scallop shell (FR) with boletus and hazelnut butter 44.-
Perch fillets “Meunières”
French fries and mesclun salad 30.-
Linguine with Swiss Salmon and Marinated Tomatoes 32.-
Meadow.
Cecina de “Leon” (Beef) and condiments 16.-/24.-
Deer Stew(AUT)
Autumn vegetables & Bacon from Valais 36.-
Sirloin of premium beef matured
Shallots, big fried potatoes and greens 38.-
Beef tartar (CH) seasoning “Home made”, French fries & Greens 30.-
The chef’s suggestions
Every day the chef offers a dish (26 chf) and a dessert (9.50 chf) made with the products of the market.
Seasonality, proximity and quality of products are highlighted, all in very limited quantities.