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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

CARROT AND JASMIN
thin jelly and carrot mousse
jasmin yogurt

BRESSE CAPON
thigh cooked slowly
creamy swisschard with Tonka bean and Genmaïcha tea
poultry jus

MADAGASCAR CHOCOLATE AND ORANGE
like a chocolate fondant
candied orange


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

CHALLANS DUCK
roasted
candied beetroot
raspberry chutneyand barberry 
duck jus

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

SHELLFISH AND THE SOBACHA   
soft sobacha                                       
shellfish perfumed with whisky "à la marinière"
young shoots

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

SIMMENTAL SMOKED BEEF                                                        
matured, slightly smoked with Arabican Coffee     
pepper, spices and spinaches
light garlic mousseline

FRESH AND AGED CHEESE

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