A special and delicious menu created by the Chef Gaëtan Thiron
Beautiful “Mangrove” prawns just stiffened, olive oil and yuzu,
creamy aniseed fennel, vegetable shavings.
62°-degree farm egg, green asparagus tartare, morel light, and crispy homemade coppa.
Local lamb shoulder confit with olives and dried tomatoes in pastilla, pea pulp with basil,
panisse with wild thyme and cooking juice.
Dessert: A la carte choice
Menu 95.- CHF