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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
85 CHF

CELERIAC AND FENNEL
like a "remoulade"
egg yolk
tarragon mayonnaise
thin rhubarb jelly

SKATE WING
cooked "à la plancha"
stewed spring onions with jasmine
green peas, ginger and basils broth

GARIGUETTE STRAWBERRY AND FIR BUD
milk flavored with gariguette strawberry
strawberry sorbet and fir bud
hazelnut shortbread


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Emotions

260 CHF 
210 CHF (your choice of Wild Langoustines or John Dory)

AMUSE BOUCHE

BERLINGOT
cheese fondue
mushroom consommé
and Pu'Er tea

WILD LANGOUSTINES
roasted "à la plancha"
green apple light broth
cinnamon leaf, anise and celery

JOHN DORY
slowly cooked
green asparagus
watercress consommé infused with ginger and bergamot

CHALLANS FARMED DUCK
cooked whole
confit bitter orange
duck jus lightly smoked

FRESH AND AGED CHEESE

THE WHITE "MILLE-FEUILLE"
Tahitian vanilla cream
jasmine jelly
Voatsiperifery pepper foam




Pic collection de printemps

350 CHF 

AMUSE BOUCHE

SHELLFISH AND THE SOBACHA
soft sobacha
shellfish perfumed with whisky "à la marinière"
micro herbs

BLUE LOBSTER
roasted in shellfish butter
turnips "Tokyo"
voatsiperifery pepper and tonka bean broth

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

SIMMENTAL SMOKED BEEF
matured, slightly smoked with Arabican coffee
pepper and spices, orange blossom spinaches
garlic mousseline

FRESH AND AGED CHEESE

LEMON FROM MENTON
served as a tart, lemon cream and "Dulce de leche"