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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

TOMATO
marinated with blackcurrant leaves and elderberry
tomato consommé lightly "Pastisé"

RUMSTEAK
seared "à la plancha"
grilled eggplant caviar
buttered broad beans and confit Ponderosa lemon
beef jus

APRICOT FROM THE VALAIS AND FIDJIS GINGER
apricot and ginger sorbet
Tahitian vanilla light smoked cream


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Emotions

260 CHF 
210 CHF (your choice of Wild Langoustines or Turbot)

AMUSE BOUCHE

BERLINGOT
cheese fondue
light broth of Green Zebra tomato and sweet woodruff
fresh verbena

WILD LANGOUSTINES
roasted "à la plancha"
light broth of green apple
cinnamon leaf, anise and celery

TURBOT
cooked "meunière"
green peas and broad bean
broth aromatized with basil and jasmin flower

CHALLANS FARMED DUCK
roasted
beetroot confit with fir bud
raspberry chutney and barberry
duck jus

FRESH AND AGED CHEESE

STRAWBERRY WITH BADIAN
almond shortbread
strawberry confit with star anise
chiboust and mint ice cream




Pic collection d'été

350 CHF 

AMUSE BOUCHE

FROG'S LEGS FROM VALLORBE
cooked "meunière"
young spinach shoots and wild garlic
dashi broth infused with fresh mint

BLUE LOBSTER
roasted in lobster butter
dashi broth with red berries

LINE-CAUGHT SEA BASS, AQUITAINE CAVIAR
Jacques PIC's favourite, created in 1971

LAMB FROM SISTERON
roasted rack and saddle of lamb
marinated with sake 
swisschard, Tonka bean and genmaïcha tea
consommé infused with Nori

FRESH AND AGED CHEESE

RASPBERRY AND CORIANDER
smoked raspberry confit
coriander and vanilla cream
thin shortbread flavored with Tonka bean