Business lunch

LUNCH MENU
From Tuesday to Friday
95 CHF

ORGANIC HEN’S EGG
soft boiled and fried with cereals
baby cabbage from Mathieu Cuendet
rosat geranium and sudachi foam

LINE CAUGHT SKIPJACK TUNA FROM FRENCH BASQUE COUNTRY
barbecue grilled
tuna belly tartar
confit Hungarian blue squash
red wine sauce with star anis

APPLE
confit with beer
sobacha

 

 

 

LAKE SIGHT IN WINTER

LAKE SIGHT IN WINTER
290.- 

L’AMUSE-BOUCHE

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

BUTTERNUT FROM MATHIEU CUENDET
tart, saffron and bergamot foam
roasted walnut with amontillado
smoked pike's eggs

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

SCAMPI
roasted with heather honey and black cardamom
barbecue persimon
mushroom jus with matricaria chamomile
OR
RED MULLET
mussels and galician sea urchin
leek with nori seaweed, mint and tonka bean
sea urchin cream smoked with Nikka whisky  

SWEETBREAD
meadowsweet and licorice infused
meunière jerusalem artichoke with pralins
Nikka whisky and Ethiopian coffee
veal jus

TOMME FROM MONT GIBLOUX
sourdough and sakura flower biscuit, wild sloe
red wine and barberry brioche

CITRUS FROM NIELS RODIN
olive oil ice cream
tumeric shortbread
OR
XIBUN AND ANDOA CHOCOLATES
thin layers
Belize chocolate cream, puffed black rice
rose hip scented with elderflower berry
black garlic 

* « JACQUES PIC » SEA BASS WITH CAVIAR
for fans of the mythical dish of my father created in 1971
supplement CHF 50.- to replace the Scampi or the Red Mullet

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

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