The new restaurant Menu of Chef Christophe Hubert
Starters
Burrata
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.-
Tomatoes
Oven-baked, olive and basil 11.-
Dishes
Vegetables
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.-
Albacore Tuna
Raw, flame seared, green beans, salicornia, tomato water, burnt pepper 36.-
Trout
Roasted coriander seeds, young vegetables, mustard 34.-
Swiss veal
Gravelax, dill, chervil, grated lemon, handed cut by knife 38.-
Swiss matured beef 8 weeks
Sirloin steak like a tagliata, parmesan, balsamic, arugula and herbs 39.-
Perch
Fillets, “Meunière”, french fries and mesclun salad 30.-
Swiss tartar beef
Cut with knife, frenc fries and mesclun salad 30.-
Desserts
Homemade Pastry 8.-