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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

VEGETABLES
seasonal vegetables in variation  
soft and poached egg
Kombu broth infused with Matcha tea and Moroccan mint

WILD POLLOCK
cooked “meunière”, cazette viennoise
pickled and soft squash
broth infused with amaretto

PECAN AND CARIBBEAN CHOCOLAT
caramel with maple syrup
pecan ice cream


Menus

 

 

Emotions

260 CHF
210 CHF (your choice of Wild Langoustines or Red Mullet)

AMUSE BOUCHE

 

BERLINGOT
cheese fondue
mushrooms consommé
and Pu'Er tea

WILD LANGOUSTINES
seared “à la plancha”
light broth of green apple
cinnamon leaf, anise and celery

RED MULLET
slowly cooked
baby celeriac cooked “meunière”
lemon Kabosu and saffron jus with amaretto

MALLARD DUCK
roasted, with honey from our garden
beetroot, plum chutney and barberry
duck jus

FRESH AND AGED CHEESE

FIG AND BERGAMOT LEMON
fig cream
sheep milk, bergamot and saffron ice cream

Pic collection d'automne

350 CHF 

AMUSE BOUCHE

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

LAKE CRAYFISH
slowly roasted in crustacean butter
variations of  turnips
broth slightly perfumed with Voatsiperifery pepper and Tonka bean

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

VENISON
like a salting
roasted rack and saddle
stewed celery and red lemon jam
jus infused with masterwort

FRESH AND AGED CHEESE

BABA AND PLUM
soft cream infused with black genepi, Tahitian vanilla and iced mint
plum sorbet