The menu of the season
Explore our seasonal dishes at a glance
Featured dishes
- Roast saddle of venison, pepper and Cognac game jusCHF 65.-‘Tradition’ game garnish
- Turbot fillet, cockle and chorizo jusCHF 54.-Saffron mousseline, beetroot relish
Seasonal starters
- Roasted lobster tail, creamy bisqueCHF 42.-Julienne vegetables
- Roasted scallops, citrus butterCHF 30.-Slow-cooked chicory
- Lime-marinated amberjack crudoCHF 28.-Beetroot prepared in different ways
- Sea bass ceviche, mango and radishCHF 26.-Apulian orange oil
- Chanterelle tartlet, crisp coppaCHF 26.-Modena balsamic caramel
- Creamy langoustine risottoCHF 36.-Soya reduction, parsley powder
- Langoustine-stuffed cabbage, Aquitaine caviarCHF 48.-Shellfish butter
- Octopus salad with crisp vegetablesCHF 27.-Baby spinach, lime vinaigrette
- Caramelised shallot tarte TatinCHF 26.-Balsamic caramel, shaved Parma ham
- Chanterelle and snail casseroleCHF 27.-Slow-cooked chicory, herb butter
Seasonal main courses
- Corsican meagre fillet, shellfish jusCHF 48.-Diced heritage vegetables
- Roast Normandy sole fillets, red wine butter sauceCHF 65.-Local vegetables, tender and crisp
- Roast turbot loin, Champagne butter sauceCHF 56.-Jerusalem artichoke flan, roasted potatoes
- Line-caught sea bass fillet, bouillabaisse styleCHF 52.-Rouille, croutons and saffron potatoes
- Slow-roasted beef fillet, morel and veal jusCHF 56.-Creamy risotto, seasonal vegetables
- The chef’s veal Wellington, Cognac reductionCHF 58.-Potato gratin with porcini mushrooms
- Free-range chicken supreme, morels and vin jauneCHF 49.-Crisp shredded potato cakes, seasonal vegetables
- ‘Grand Veneur’ wild boar stewCHF 45.-Classic game garnishes
Signature dishes
- Crème brûlée with foie gras (amuse-bouche)CHF 10.-
- Red prawns, lime and caviar (amuse-bouche)CHF 14.-
- Monkfish millefeuille, aubergines and tomatoesCHF 48.-Lemon and basil emulsion
- Flying Chef bouillabaisseChef’s specialityCHF 68.-Five premium fish dishes, rouille, croutons
(minimum 10 people) - Chicken supreme simmered in a shellfish sauceCHF 52.-Venere black rice, seasonal vegetables
- Slow-cooked lamb shank with herbsChef’s specialityCHF 48.-Potato gratin with porcini mushrooms
- ‘Homemade’ rockfish soupCHF 22.-Rouille and croutons
Desserts
- Dark chocolate fondantCHF 14.-Coffee crème anglaise, raspberries
- Red berry pavlovaCHF 14.-Whipped cream, strawberries and red berry coulis
- Espresso and speculoos tiramisuCHF 12.-
- Coconut panna cottaCHF 12.-Diced pineapple and pineapple coulis
- Oriental-style orange saladCHF 12.-Candied orange zest (in season)
- Pineapple carpaccio with pineapple coulisCHF 12.-Pomegranate seeds
- Dark chocolate mousseCHF 12.-Orange segments
- Pears poached in SauternesCHF 14.-Vanilla ice cream, crème de caramel (in season)
- White chocolate panna cottaCHF 14.-Tonka beans, dark chocolate coulis
- White peach soup with mintCHF 12.-Vanilla ice cream (seasonal)