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Menu

Spring menu

A special and delicious menu created by the Chef Gaëtan Thiron

Appetizer

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Beautiful “Mangrove” prawns just stiffened, olive oil and yuzu,
creamy aniseed fennel, vegetable shavings.

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62°-degree farm egg, green asparagus tartare, morel light, and crispy homemade coppa.

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Local lamb shoulder confit with olives and dried tomatoes in pastilla, pea pulp with basil,
panisse with wild thyme and cooking juice.

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Dessert: A la carte choice


Menu  95.- CHF