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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF

 

BUTTERNUT SQUASH
pumpkin broth flavored with curcuma and sudachi

JOHN DORY
cooked “meunière”
young onion stewed flavored with pink pepper
and black truffle, chervil root
“beurre monté” infused with pink pepper

MADAGASCAR CHOCOLATE
AND PASSION FRUIT
light Tonka bean mousse
Madagascar chocolate soft
mango and passion fruit sauce

 


Menus

 

 

Emotions

260 CHF
210 CHF (your choice of Scallops or Red Mullet)

AMUSE BOUCHE

BERLINGOT
cheese fondue
mushrooms consommé
and Pu'Er tea 

SCALLOP
seared “à la plancha”
Ichiban-Dashi infused with mint, parsnip and black truffle

RED MULLET
slowly cooked
baby celeriac cooked “meunière”
lemon Kabosu and saffron jus with amaretto

MALLARD DUCK
roasted, with honey from our garden
beetroot, grapefruit confit
duck jus

FRESH AND AGED CHEESE

YUZU AND SOBACHA
like a floating island
foamy egg white with Iki beer
sobacha crystalline

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

WILD LANGOUSTINES
seared “à la plancha”
light broth of green apple
cinnamon leaf, anise and celery

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

VENISON
like a salting
roasted rack and saddle
buttered cabbage and red lemon jam
jus infused with masterwort

FRESH AND AGED CHEESE

BABA AND CLEMENTINE FROM CORSICA
soft cream infused with black genepi, Tahitian vanilla and iced mint
clementine sorbet