English menu

Starters

 
Mixed salad leaves with green asparagus, suc of tomato/orange, crispy parmesan chips 16.-
Ceviche of cod with Peruvian flavors (as main dish: 42.-) 24.-
Tofu of mushrooms with soft boiled egg in its crunchy crust, spring condiments 16.-

Mikado of roasted green asparagus, chicken juice with vinegar

18.-
 

Main Dishes

 
Cod filet rubbed with aji panca, cooked in banana leaves, tempura vegetables 40.-
Squid snacked à la plancha with sesame seed, thai rice spicy little stew 40.-
Fresh perch fillets from our fisherman T. Valette on lake Geneva (according to arrival), homemade tartar sauce and french fries 42.-
Chicken wings stuffed Lemon style, noodles, fried "cébettes" and shiitakes 40.-
Grilled beef filet tagliata, leeks and potatoes "fondantes", sauce with morels 48.-
Veal filet and breast (cooked 36 hours), artichokes and "vrai jus" 46.-
Tartar of beef filet cut with knife 36.-
Creamy risotto with green asparagus and morels 36.-
Prawns raviolis snacked, tomato spicy syrup 28.-
Fondue moitié-moitié (served in the room l'Epicerie Café only and if this room is not reserved) 25.-
   
 

Deserts

 
Strawberry à la strawberry with tonka beans ganache on Breton biscuit 14.-
Chocolate fondant, vanilla ice-cream (15 minutes waiting time) 14.-
Our famous cheesecake 12.-
Trilogy of artisanal ice-cream or sorbets 12.-
Café gourmand 15.-