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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

SMALL VEGETABLES FROM OUR PRODUCER
thin shortbread and Sbrinz cream
hyssop and melilot infused broth


SOLE WITH WAKAMÉ SEAWEED
slowly cooked
withe asparagus from Nogaret and gnocchi
saké foam


GRAPEFRUIT AND CAJOU NUTS
thin meringue with Voatsiperitery Pepper
cajou nuts whipped cream
grapefruits sorbet


Menu

Emotion

260 CHF
210 CHF (your choice of scallops or red mullet)

AMUSE-BOUCHE

BERLINGOT AND WHITE TRUFFLE FROM ALBA
cheese fondue
hyssop and melilot infused consommé

SCALLOPS FROM NORMANDY
seared “à la plancha”
small Tokyo turnip
scallops dashi perfumed with black cardamom,
angelica leaf, Mikan lemon and parsley

MEDITERRANEAN RED MULLET
cooked "à la plancha"
baby celeriac cooked "meunière"
barberry chutney and rosehip,
safran broth with barberry, rosehip and juniper berry

KID
slowly cooked
marinated with chartreuse
translucent ravioli, 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

LOBSTER FROM BRITTANY
roasted in lobster butter
beetroot cooked in salt crust
hibiscus, cinnamon leaf 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
chevril with licorice, Mikan lemon and  Amabuki saké
beef jus

FRESH AND AGED CHEESES

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