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.-
Chanterelles
Organic and Swiss Perfect Egg, hazelnut oil 16.-
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.-
Boletus
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.-
Perch
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.-
Desserts
Homemade Pastry 8.-