LUNCH- & DEGUSTATIONS - MENU

Goose liver terrine with Callebaut chili – chocolate and beef filet tartar cornet

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Structure of lobster and langoustine, cucumber relish and crustacean cappuccino

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Celery-apple-vanilla soup with grilled scallop and «Alpstein» poulard

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Fried pike - perch with sesame - honey glaze,

lychee - sphere, spice - lentils and curry sabayon

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Open raviolo with Onsen egg, creamy spinach and white Alba truffle foam

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Venison ragout "Minute" with pumpkin, brussels sprouts and lingonberry - juniper sauce

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“Tête de Moine”

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Variation of hazelnut, beetroot and yoghurt

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“The Mandarin”

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.