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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

SCALLOPS CARPACCIO FROM NORMANDY
beetroot with creamy textures
smoked eel cream and fir yogurt


MILK LAMB FROM VALAIS
shoulder and rack marinated with lemon balm and
rum Trois Rivières
green asparagus, black truffle and lemon balm
infused broth


ETHIOPIAN COFFEE WITH FINGER LIME
white japanese biscuit with limoncello
Yirgacheffe coffee ice cream
thin royal lemon ice cream from our producer


Menu

Emotion

260 CHF
210 CHF (your choice of scallops or red mullet)

AMUSE-BOUCHE

BERLINGOT AND WHITE TRUFFLE FROM ALBA
cheese fondue
hyssop and melilot infused consommé

SCALLOPS FROM NORMANDY
seared “à la plancha”
small Tokyo turnip
scallops dashi perfumed with black cardamom,
angelica leaf, Mikan lemon and parsley

MEDITERRANEAN RED MULLET
cooked "à la plancha"
baby celeriac cooked "meunière"
barberry chutney and rosehip,
safran broth with barberry, rosehip and juniper berry

VENISON
marinated in black Kampot pepper, Cassia cinnamon bark
roasted
parsnip from our Producer
jus

FRESH AND AGED CHEESES

THE WHITE “MILLE-FEUILLE”
Tahitian vanilla cream
jasmine Jelly
Voatsiperifery pepper foam

Winter Pic Collection

350 CHF 

AMUSE-BOUCHE 
 
WILD ABALONE FROM BRITTANY
cooked “meunière”
small grilled leeks from our Producer
seaweed broth infused with lovage and Shiso

LOBSTER FROM BRITTANY
roasted in lobster butter
beetroot cooked in salt crust
hibiscus, cinnamon leaf and Bourbon Pointu de la Réunion coffee infused broth

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

POULTRY FROM LA GRUYÉRE AND BLACK TRUFFLE
poached in camomille, Sobacha and foie gras
cabbage
poultry broth with double cream from la Gruyère

FRESH AND AGED CHEESES

LEMAN APPLES AND SOBACHA 
smoked vanilla whipped cream
sobacha ice-cream
caramelized apple