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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

SQUASH
pumpkin broth aromatised with saffron
and Bourbon Pointu coffee from la Reunion

MONKFISH
cooked “meunière”
Jerusalem artichoke from our Producer
broth slightly perfumed with pink peppercorns

CLEMENTINE FROM CORSICA AND COCONUT
roasted and ground cocoa beans ice-cream
coconut whipped cream
creamy clementine


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

VENISON
marinated in black Kampot pepper, Cassia cinnamon bark
roasted
parsnip from our Producer
jus

FRESH AND AGED CHEESES

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

Winter 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
 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

RED PARTRIDGE
marinated with black genepi, fig leaf and blackcurrant
licorice, Mikan lemon and beer chervil
jus

FRESH AND AGED CHEESES

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