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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

SCOTTISH SALMON
smoked with vanilla and marinated  
granny smith apple jelly

ROE BUCK DEER
braised
green cardamom and Jerusalem artichokes purée
and roasted parsnips
civet jus flavored with citrus and cinnamon

ROSEMARY AND BLOODY ORANGE
rosemary crystalline
light mousse and sorbet flavored with bloody orange


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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

MALLARD DUCK
roasted, with honey from our garden
beetroot, plum chutney and barberry
duck jus

FRESH AND AGED CHEESE

FIG AND BERGAMOT LEMON
fig cream
sheep milk, bergamot and saffron ice cream

Pic collection d'automne

350 CHF 

AMUSE BOUCHE

FROG'S LEGS FROM VALLORBE
cooked "meunière"
young spinach shoots and wild garlic
dashi broth infused with fresh mint

LAKE CRAYFISH
slowly roasted in crustacean butter
variations of  turnips
broth slightly perfumed with Voatsiperifery pepper and Tonka bean

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

VENISON
like a salting
roasted rack and saddle
stewed celery and red lemon jam
jus infused with masterwort

FRESH AND AGED CHEESE

BABA AND PLUM
soft cream infused with black genepi, Tahitian vanilla and iced mint
plum sorbet