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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

CHICKEN EGG
boiled egg
mushrooms
Rosat geranium and ginger infused broth

RUMP STEAK
marinated in Phu Quoc pepper, sobacha, Liberican coffee and Trois Rivières rum
carrots from our producer
jus

FIG, DILL AND HONEY
fig confit on a moist honey biscuit
beeswax infused cream
dill ice-cream and honey from our garden


Menu

Emotion

260 CHF
210 CHF (your choice of wild langoustine or turbot)

AMUSE-BOUCHE

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

WILD LANGOUSTINE
Cookes “à la plancha”
small beetroots
beetroot, lovage and cinnamon leaf kombu seaweed broth

COASTAL TURBOT
cooked "meunière"
camomile fennel
rhubarb and dill broth

CHICKEN FROM LA GRUYÈRE
marinated in sake
verbena flavoured courgettes
jus

FRESH AND AGED CHEESE

THE GENMAICHA TEA “MILLE-FEUILLE”
Genmaicha tea and Rosat geranium cream
blackcurrant confit
ginger foam

 

Autumn Pic Collection

350 CHF 

AMUSE-BOUCHE 

BROWN CRAB FROM BRITTANY
thin blackcurrant, blackberry and elderflower infused jelly
lovage mayonnaise

CRAYFISH FROM LAC LÉMAN
slowly roasted in shellfish butter
carrots from our producer
fir bud, Rosat geranium and Bourbon Pointu de la Réunion coffee infused broth

LINE-CAUGHT SEA BASS WITH OSCIÈTRE CAVIAR
Jacques PIC’s favourite, created in 1971

VENISON
marinated in black Kampot pepper, Cassia cinnamon bark
roasted
small celery
jus                                                                                                                                                                                                                                                                   

FRESH AND AGED CHEESES

GRAPES AND HIBISCUS
grapes jelly
hibiscus biscuit
grapes marinated in verjuice and verbena