LAKE SIGHT IN SUMMER

6 courses 270.- 

L’AMUSE-BOUCHE

TOMATO
verbena, absinthe and coffee from Ethiopia
smocked burrata cheese ice cream

BERLINGOTS
cheese fondue
green zebra tomato broth
fresh verbena and rosat geranium

BLUE LOBSTER*
flame grilled
nectarine from Valais impregnated with kororima
light bisque

ALPSTEIN MOUNTAIN LAMB
roasted rack and saddle
marinated with fig and cherry leaves
dried fig with genmaicha tea and mezcal

AGASTACHE AND BLACK CARDAMOM
VACHERIN FRIBOURGEOIS

SWEET CLOVER SOUFFLÉ
peach confit
garden’s mint sorbet

 

8 courses 340.-

L’AMUSE-BOUCHE

TOMATO
verbena, absinthe and coffee from Ethiopia
smocked burrata cheese ice cream

WILD OCTOPUS
marinated with soy and sake, flame grilled
dashi broth and Mathieu Cuendet’s zuchini
creamy Madras curry with Vietnamese coriander

BERLINGOTS
cheese fondue
green zebra tomato broth
fresh verbena and rosat geranium    

BLUE LOBSTER*
flame grilled
nectarine from Valais impregnated with kororima
light bisque

ALPSTEIN MOUNTAIN LAMB
roasted rack and saddle
marinated with fig and cherry leaves
dried fig with genmaicha tea and mezcal

AGASTACHE AND BLACK CARDAMOM
VACHERIN FRIBOURGEOIS

ROASTED APRICOT FROM VALAIS
saffron impregnation
coffee pana cotta

ORIADO CHOCOLATE
rosemary and tarragon ice cream
Kalamata olives

 

* « JACQUES PIC » SEA BASS WITH CAVIAR
For fans of the mythical dish of my father created in 1971
Supplement CHF 50.- to replace the Lobster

 

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