The restaurant menu

The new restaurant Menu of Chef Christophe Hubert

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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.-


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.-

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.-


 24 months aged Swiss Gruyère 9.-                                                                              


Homemade Pastry 8.-

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