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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF
WHITE ASPARAGUS FROM CHABLAIS
asparagus
razor shell flavoured with woodruff
hydrangea leaf and Jabara lemon


VEAL FROM LUCERNE
marinated with fir bud and Génépi
beetroot in salt crust
veal jus


GARIGUETTE STRAWBERRY AND OVERMATURED YUZU
thin vanilla shortbread
strawberry and Yuzu sorbet
white biscuit perfumed with Moroccan mint


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
seared “à la plancha”
beetroot
beetroot, lovage and cinnamon leaf Kombu seaweed broth

TURBOT FROM BRITTANY
cooked "meunière"
butteres peas, beans and broad beans
pea broth with bergamot leaf and kororima
 
KID
slowly cooked
marinated with chartreuse
small vegetables from our producer
swiss chard with tonka bean and Genmaicha tea
kid jus


FRESH AND AGED CHEESES

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

Spring 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

CRAYFISH FROM LAC LÉMAN
slowly roasted in shellfish butter
carrot
fir bud Rosat geranium and Bourbon Pointu de la Réunion coffee infused broth

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

BEEF FROM VAL D'HÉRENS
marinated and smoked with Phu Quoc Pepper, cacao nibs and saké
baby celeriac from our producer
beef jus

FRESH AND AGED CHEESES

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