Business lunch

From Tuesday to Friday
95 CHF

MACKEREL FROM LORIENT
marinated in cédrat lemon
fresh herbs
horseradish, avocado and fir consommé

THE PORK
roasted and filled with Colonnata ham
barberry, tamarillo and redcurrant condiments
swiss chard and dandelion creamy ravioli

APPLE AND HOJICHA TEA
mapple syrup caramel
Ariane apple
hojicha tea whipped cream

Emotion

260 CHF 
210 CHF (your choice of Scallops or Red Mullet)

AMUSE-BOUCHE

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

SCALLOPS FROM NORMANDY
kale cooked in semi-salted butter
iodized emulsion with dill, lovage and bergamot

RED MULLET
cooked “a la plancha”
carrot in different textures
carrot broth with saffron and nasturtium

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

FRESH AND AGED CHEESES

MANJARI CHOCOLATE
AND CITRUS FROM "MAS BACHES"
chocolat and saffron light mousse
mandarin, bigarade and kumquat
manjari chocolate ice cream

Winter 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 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 and smoked with Phu Quoc pepper, cacao nibs and saké
salsify and parsnip mousseline
beef jus

FRESH AND AGED CHEESES

WHITE MILLE FEUILLE
Tahitian vanilla cream
jasmine jelly
Voatsiperifery pepper foam