Business lunch

From Tuesday to Friday
95 CHF

SICILIAN GAMBERO ROSSO
slightly confit
green peas cream and fresh almond
broth infused with lavender and rosemary

SWEET BREAD
perfumed with Reunion island Bourbon Pointu coffee
carrot from Mister Cuendet and hazelnut from Piémont 
broth infused with Langatun whisky

BLACKCURRANT AND SAGE
in different textures
smoked vanilla fluffy biscuit
blackcurrant sage leaf ice cream

Emotion

260 CHF 
210 CHF (your choice of Langoustine or Coastal John Dory)

AMUSE-BOUCHE

BERLINGOTS 
a summer cheese fondue
smooth Green Zebra tomato and woodruff broth
fresh verbena

WILD LANGOUSTINE 
seared “à la plancha” 
marinated peach
langoustine dashi infused with flower honey
chamomile and kororima

COASTAL JOHN DORY
cooked “meunière”
rhubarb and celery
broth flavored with Tasmanian and angelica leaves

PIGEON FROM LA DRÔME                                
roasted
citrus agastache tsukudani
potato mousseline with wakamé seaweed
pigeon and “millesimé” pepper jus

FRESH AND AGED CHEESES

GARIGUETTE STRAWBERRY VACHERIN         
lemon-thyme ice cream   
whipped cream and meringue flavoured with Bataks Bay 
strawberry marmelade

Summer Pic Collection

350 CHF 

AMUSE-BOUCHE

TOMATO
fresh pomelo broth
pine buds and mint agastache ice cream

LOBSTER FROM BRITTANY
roasted on a wood fire
rose, beetroot and Lapsang Souchong tea broth
red fruits and red Sichuan bay condiment

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

BEEF FROM VAL D’HÉRENS     
marinated with Minorities bay
tequila and tagette leaf
leeks and zucchini

FRESH AND AGED CHEESES

WHITE MILLE FEUILLE
Tahitian vanilla cream
jasmine jelly
Voatsiperifery pepper foam