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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

 

COURGETTE
variation of textures flavoured with tarragon
liquorice yoghurt

JOHN DORY FISH
cooked “meunière”
cucumber and pickle mousseline
cucumber broth aromatised with Rosat geranium
and Morrocan mint

MARA DES BOIS STRAWBERRIES AND FIR BUD
Mara des Bois strawberry confit
fir bud flavoured “blanc-manger”


Menu

Emotion

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

AMUSE BOUCHE

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

WILD LANGOUSTINE
Cookes “à la plancha”
small beetroots
beetroot, lovage and cinnamon leaf kombu seaweed broth

COASTAL TURBOT
cooked "meunière"
camomile fennel
rhubarb and dill broth

CHICKEN FROM LA GRUYÈRE
marinated in sake and verbena
fava beans from our producer and meadow mushrooms
jus

FRESH AND AGED CHEESE

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

Summer Pic Collection

350 CHF 

AMUSE-BOUCHE 

OSCIÈTRE CAVIAR
WITH CUCUMBER                                         
thin blackcurrant infused jelly
cucumber pickles
Hojicha Cubèbe tea and blackcurrant ice-cream

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

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

RACK OF PIGLET
marinated in Nikka Black whisky
vegetables from our producer

FRESH AND AGED CHEESE

CHERRY AND CINNAMON LEAF
Anne-Sophie Pic chocolate “crémeux”
“Tempête” beer ice-cream
cinnamon leaf flavoured cherry confit