Business lunch

LUNCH MENU
From Tuesday to Friday
95 CHF

FARMER HEN’S EGG YOLK
confit
cripy cereals and millet risotto 
onion, coriander and cinnamon leaf broth

MONKFISH
cooked « meunière »
carrot soaked with woodruff
white butter sauce flavoured with saké, nasturtium and rose

BABA 
eucalyptus and blood orange fragrance
eucalyptus whipped cream
mandarine  liquor from Niels Rodin
 

Emotion

260 CHF (entire menu)
210 CHF (your choice of scallop or Tuna)

AMUSE-BOUCHE

JERUSALEM ARTICHOKE 
cooked « meunière »
with local beer and honey
fig and cherry tree leaves sabayon

SCALLOP FROM NORMANDIE                                 
cooked “meunière”
pumpkin in different textures
scallop sauce infused with sage, lemon balm and rosat geranium

MEDITERRANEAN TUNA BELLY                                                                              
roasted in wood fire
cima di rapa
watercress juice infused with pine tree and bergamote leaf

PIGLET FROM SISSACH                                
red wine, bitter honey, verjus
dauphine potato with black pudding and Syrah pepper
jus

FRESH AND AGED CHEESES

PINEAPPLE 
crispy biscuit
pineapple infused with rose geranium
lemon pepper whipped cream
pineapple sorbet
 

Winter Pic Collection

350 CHF

AMUSE-BOUCHE

BERLINGOTS 
cheese fondue 
steamed swisschard 
mushrooms broth infused with Pu’Erh tea

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

COASTAL TURBOT WITH OSCIETRE CAVIAR 
Jacques PIC’s favourite, created in 1971 

BEEF FROM VAL D’HÉRENS    
marinated with Minorities pepper
tequila and tagette leaf
 leeks and roasted potatoes

 FRESH AND AGED CHEESES

WHITE MILLE FEUILLE
Tahitian vanilla cream
jasmine jelly
Voatsiperifery pepper foam