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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

WHITE ASPARAGUS FROM VALAIS
stewed and in vinaigrette
white asparagus coulis 
lightly flavoured with Djebena Nekisse coffee

MEDITERRANEAN RED MULLET GURNARD
cooked "a la plancha"
peas and confit onions
broth pods flavoured with basil and jasmin flower

VACHERIN AND RHUBARB
elderflower biscuit
rhubarb sorbet
hibiscus light cream

Menu

Emotions

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

AMUSE BOUCHE

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

WILD LANGOUSTINES
seared “à la plancha”
buttered peas and basil bean
Rosat geranuim peas broth
 
COASTAL TURBOT
cooked "meunière"
camomile fennel
rhubarb broth, anise and dill
 
SIMMENTAL SMOKED BEEF
matured, slightly smoked with arabican coffee
pepper, spices and spinaches
light garlic mousseline

FRESH AND AGED CHEESE

TONKA AND VIOLET
almond ice cream
Tonka bean and amaretto caramel
light violet mousse

Pic collection de Printemps

350 CHF 

AMUSE BOUCHE

WILD ABALONE    
cooked "meunière"                                      
Roques-Hautes asparagus with anise
minted asparagus broth and wild garlic

LAKE CRAYFISH
slowly roasted in shellfish butter
tokyo turnip steamed with honey and sake
broth slightly perfumed with woodruff and licorice

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

SISTERON LAMB                                                         
roasted rack end saddle of lamb      
marinated herbs
Galician artichokes "à la plancha" flavoured with amaretto, fir bud condiments
lamb broth 

FRESH AND AGED CHEESE

FIR BUD SOUFFLÉ
Vieux Marc cream from « Châteauneuf-Du-Pape »
fir bud ice cream