Go to top

Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

 

OCTOPUS WITH TOMATOES
cooked " à la plancha"
tomatoes from our Producer marinated in basil and safran
mayonnaise


FARM PIGLET FROM
ORMALIMGEN
marinated in sage, Nikka Black whisky
and Bourbon pointu, coffe from Réunion
eggplant from our Producer with coffe and dried
piglet juice
 

PEACH AND BILLECART SALEMON CHAMPAGNE
Madraz curry cream
Billecart Salmon Champagne Sorbet 
Melocoton peach confit


Menu

Emotion

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

AMUSE-BOUCHE

BERLINGOT
cheese fondue with local beer
smoked green asparagus broth
aromatised with wild garlic
tarragon

WILD LANGOUSTINE
cooked “à la plancha"
beetroot, raspberry chutney and rosehip
red fruits dashi infused with lavender
lovage, blackcurrant leaf and Chiloé berry


TURBOT FROM BRITTANY
cooked "meunière"
butteres peas and beans
pea broth with bergamot leaf and kororima
 
CHALLANS FARMED DUCK
roasted
marinated with rhubarb, Bataks Berry and caviar lemon
turnip, Pok-Choi cabbage and sprouts
duck jus

FRESH AND AGED CHEESES

GARIGUETTE STRAWBERRY AND SAKE
fir bud ice cream and overmatured sudachi
sake biscuit
strawberry
thin crispy pastry

Summer Pic Collection

350 CHF 

AMUSE-BOUCHE 
 
OSCIÈTRE CAVIAR WITH CUCUMBER
thin blackcurrant infused Jelly
cucumber pickles
Hojicha Cubèbe tea and blackcurrant ice cream


CRAYFISH FROM THE LAKE  
slowly roasted in shellfish butter
carrot mousse
sage Nama, smoked vanilla from Madagascar
and Bourbon Pointu coffee from Reunion island broth

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


VEAL FROM LUCERNE
sirloin
small vegetables from our producer and chanterelles
Phu Quoc pepper, barley, melilot and licorice infused broth

FRESH AND AGED CHEESES

THE WHITE "MILLE-FEUILLE"
verbena cream
thin rose Jelly
overmatured grapefruit