Business lunch

From Tuesday to Friday
95 CHF

ORGANIC EGG

and wild morels
fine pie with Gstaad cheese and Sicilian almonds
nettle juice with terrestrial ivy

LAMB FROM VALAIS

saddle and shoulder
marinated with herbs and green Sichuan pepper
green and greedy peas

GARIGUETTE STRAWBERRY VACHERIN

Lemon-thyme ice cream

whipped cream and meringue flavoured with Bataks Bay

strawberry marmelade

Emotion

260 CHF 
210 CHF (your choice of langoustine or turbot)

AMUSE-BOUCHE

BERLINGOTS 
cheese fondue
mushrooms broth infused with Pu’Erh tea
green shiso

WILD LANGOUSTINE FROM SCOTLAND
seared “à la plancha”
green peas and fennel
broth perfumed with absinthe pepper
and honey sage

TURBOT FROM NOIRMOUTIER
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

PINEAPPLE AND YUZU

pineapple in differents textures

spicy shortbread

light yuzu cream

Spring Pic Collection

350 CHF 

AMUSE-BOUCHE

ROQUES-HAUTES ASPARAGUS FROM SYLVAIN ERHARDT
marinated with anise and cooked “à la plancha”
verbena and licorice ice cream

LOBSTER FROM BRITTANY
roasted in shellfish butter
celeriac in different texture
infused with Bourbon Pointu coffee from la Réunion
cinnamon leaf

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

BEEF FROM VAL D’HÉRENS                                                
marinated with Tasmanian pepper
blackcurrant buds and Gin
smoked beetroots and red fruits chutney

FRESH AND AGED CHEESES

WHITE MILLE FEUILLE
Tahitian vanilla cream
jasmine jelly
Voatsiperifery pepper foam