Business lunch

LUNCH MENU
From Tuesday to Friday
95 CHF

SHELLFISHES FROM BRITTANY
cockles, bouchot mussels and razor shells
grilled corn with fermented mixed berries jus
hojicha tea beurre blanc

DUCK FROM DOMBES
infused with valerian, linden and bataks berries
potatoe and smoked prune
civet sauce refreshed with white Kampot pepper

FIG
Ethiopian coffee cream and biscuit
oak barrel infused ice cream

LAKE SIGHT IN FALL

LAKE SIGHT IN FALL
290.- (without lobster)
340.- (full menu)

L’AMUSE-BOUCHE

TOMATO
verbena, absinthe and coffee from Ethiopia broth
smocked burrata cheese ice cream

NATURAL OYSTER N°2 FROM UTAH BEACH
puffed black rice
dill tarama, seaweed and wild baby leaves
kaffir lime sauce                                                                                         

BERLINGOTS
cheese fondue
onions consommé with vietnamese cilantro and pink berries
grappes and sobacha         

BLUE LOBSTER
roasted in shellfish butter
plum with camomile’s infused honey
garum pollen and nasturtium coulis
lobster shell and casia cinnamon consommé

WILD TURBOT*
cooked “meunière”
courgette from Mathieu Cuendet
sauce infused with mandarine marigold, green Chartreuse and shiso

LIMOUSIN’S BEEF FROM VAUD’S CANTON
IN TWO WAYS*
smoked and flamed grilled ribeye
beef tartar with bell pepper
mini eggplant from Mathieu Cuendet
with soy
infused shiso jus

CHEESE
creamy foam, sesonal mushrooms and sweet clover meringe

CHASSELAS GRAPPE
botrytis cinerea way
vin jaune kouglof french toast
saffron cream
garden’s honey ice cream

XIBUN AND ANDOA CHOCOLATES
thin layers
Belize chocolate cream, puffed black rice
blackberry scented with elderflower berry
black garlic and rose hip

* « 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

*   GAME PITHIVIERS AND FOIE GRAS
tsukudani seaweed confit, pommes soufflées, cocoa nibs jus
supplement CHF 50.- for 2, to replace the Beef                                                                                                                                 

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