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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF
WHITE ASPARAGUS FROM CHABLAIS
asparagus
razor shell flavoured with woodruff
hydrangea leaf and Jabara lemon


VEAL FROM LUCERNE
marinated with fir bud and Génépi
beetroot in salt crust
veal jus


GARIGUETTE STRAWBERRY AND OVERMATURED YUZU
thin vanilla shortbread
strawberry and Yuzu sorbet
white biscuit perfumed with Moroccan mint


Menu

Emotion

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

AMUSE-BOUCHE

BERLINGOT
cheese fondue with local beer
smoked green asparagus broth
aromatised with wild garlic
tarragon

WILD LANGOUSTINE
seared “à la plancha”
beetroot
raspberry chutney and barberry
red fruits dashi infused with lavender
lovage, blackcurrant leaf and Chiloé berry

TURBOT FROM BRITTANY
cooked "meunière"
butteres peas, beans and broad beans
pea broth with bergamot leaf and kororima
 
CHALLANS FARMED DUCK
roasted
marinated with rhubarb, Bataks Berry and caviar lemon
turnip, Pok-Choi cabbage and sprouts
duck jus

FRESH AND AGED CHEESES

GARIGUETTE STRAWBERRY AND SAKE
fir bud ice cream and overmatured sudachi
sake biscuit
strawberry
thin crispy pastry

Spring 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
morels and salicorn
camomile 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
baby celeriac from our producer
beef jus

FRESH AND AGED CHEESES

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