LUNCH- & DEGUSTATIONS - MENU

Trilogy of goose liver with Ticino grapes and thyme brioche 

|

Structure of lobster and langoustine with vanilla - cucumber relish 

|

Nage of pea and mint with scallop, poulard and barley 

|

Fried pike - perch with sesame - honey glaze, 

lychee - sphere, spice - lentils and curry sabayon 

|

Onsen egg on parsnip - mousseline,  

chanterelles and porcini - morel foam 

|

Poached beef fillet with pepper - juniper sauce, 

bean cassoulet and sage - gnocchetti 

|

Tête de Moine 

|

Nashi - pear tartlet with rum and crémeux of dark chocolate 

|

Granny Smith 

3 course Menu 125
4 course Menu 155
5 course Menu 180
6 course Menu 195
7 course Menu 210
8 course Menu 245
9 course Menu 260

If you have questions about allergens and ingredients that cause intolerance, please contact please contact our service staff.