Business lunch

From Tuesday to Friday
95 CHF
 

HEN'S EGG FROM M. CUENDET
poched
smoked parsnip cream
mushroom emulsion infused with malted barley

DUCK FROM CHALLANS  
roasted
melting potato and daikon 
melilot and satsuma infused brot

WILD BERRIES AND MARJORAM
marmalade and sorbet
espuma and meringue with cocoa nibs and marjoram

Emotion

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

AMUSE-BOUCHE

BERLINGOTS 
cheese fondue
cepes mushroom consomme
sakura and burnet

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

COD
candied
zucchini in different textures
infused with Vietnamese coriander and verbena

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

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

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