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Anne-Sophie Pic

Gastronomic restaurant

Business lunch

From Tuesday to Friday
95 CHF


CHICKEN EGG WITH BLACK TRUFFLE
soft-boiled egg
onion and anchovy pie with truffle 

VENISON
cured
roasted saddle
jerusalem artichoke puree with mushrooms
chamois jus

MADAGASCAR CHOCOLATE AND CLEMENTINE FROM CORSICA
creamy chocolate
clementine sherbet
cocoa shortbread


Menu

Emotions

260 CHF
210 CHF (your choice of wild langoustine or red mullet)

AMUSE BOUCHE

BERLINGOT
cheese fondue
mushrooms consommé
Pu'Er tea

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

RED MULLET                                                                  
slowly cooked
baby celeriac cooked “meunière”
broth with Kabosu lemon, saffron and Amaretto

VENISON
marinated with Oolong Rou Gui China tea
chervil, Mikan lemon and beer
infuses venison jus

FRESH AND AGED CHEESE

CHESTNUT AND BERGAMOT LEMON
chestnut mousse
sobacha ice-cream
chestnut cream with bergamote lemon

Pic collection d'hiver

350 CHF 

AMUSE BOUCHE

ABALONE FROM BRITTANY
cooked “meunière”
small grilled leeks from our producer
Kombu seaweeds broth with tarragon and Matcha tea

LAKE CRAYFISH
slowly roasted in shellfish butter
tokyo turnip steamed with honey and sake
broth slightly perfumed with woodruff and licorice

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

CLASSICAL BRESSE POULARDE WITH BLACK TRUFFLE                                                         
buttered cabbage with Meyer lemon and Rosat geranium
cabbage "à la plancha", elderberries
partridge jus

FRESH AND AGED CHEESE

GUANAJA CHOCOLATE AND ABSINTHE
cocoa shortbread
smoked Guanaja chocolate mousse
absinthe ice-cream