LAKE SIGHT IN SPRING

270.- (without The Catch of the Lake and The Lobster)
360.- (full menu)

L’AMUSE-BOUCHE

FRESHLY CAUGHT FROM THE LAKE
marinated and smoked with douglas pine from Jorat
beetroot tartar and milky vinaigrette with mint oil

WHITE ASPARAGUS FROM BEX
curry, orange blossom and citron

SPRING BERLINGOT
cheese fondue scented with Nikka whisky
ground-ivy, watercress and nasturtium coulis

BLUE LOBSTER
shells consommé infused with matricaria chamomile and imperatoria root
mini turnips  

LINE CAUGHT TURBOT*
saffron, lovage and marigold emulsion
rhubarb

SWISS BLACK ANGUS VEAL AGED FOR 30 DAYS
marinated with saké
morels and green peas
wild garlic and ginger leaf coulis

TOMME FROM GSTAAD ICE CREAM
spicy caramel and dried fruits

ORIADO CHOCOLATE
rosemary and tarragon ice cream
Kalamata olives
OR
CITRUS TART
light mousse flavored with fir bud, yuzu and buddha hand citrus
green chartreuse confit
OR
WHITE MILLE FEUILLE
Tahitian vanilla cream
jasmine jelly
Voatsiperifery pepper foam

 

* « JACQUES PIC » SEA BASS WITH CAVIAR
For fans of the mythical dish of my father created in 1971
Supplement CHF 50.- to replace the Turbot

Please note that the tasting menu is to be taken for the entire table