Tuesday, September 15th : Hérens beef shoulder, slow-cooked for 12 hours, with confit onion and vegetables prepared in the traditional ‘grandmother-style
Sea bream crudo (Hibiscus and burnt orange aguachile, basil oil, fennel and basil salad, marigold flowers)
19CHF
Fried soft-boiled egg (Fresh peas with shallots and mint, pea cream and bacon emulsion)
21CHF
Crispy tartlet (Heirloom tomatoes with verjuice, Stracciatella, basil crumble and basil sorbet)
18CHF
Asian cabbage salad, crispy chicken
26CHF
Vegetarian salad Cabbage, falafels and Asian vinaigrette
26CHF
Tuna tataki Peanut curry crumble, fresh Granny Smith and mango salad, flame-grilled avocado and oyster leaves
36CHF
Roasted duck Apricots in texture, carmine endives, poultry jus with verjuice
31CHF
Chasseron pork rib (2 pers) (Slow cooking, served with our homemade fries and choron sauce)
39 p.persCHF
Lake Loë perch 'meunière' Tartare sauce, seasonal vegetables
47CHF
Swiss Burger (Mountain herb bun Valais beef steak, confit tomatoes, light yoghurt and herb mayonnaise, goat cheese from Martigny, dried beef from Chermignon)
32CHF
Swiss beef fillet (Sand carrot cream and rich jus)
