Menu
Dinner Menu

Tasting Menu

4 course | 79

Trout

Guinea fowl

Deer

Pavlova

–

6 course | 109

Trout

Foie gras

Guinea fowl

Deer

Cheese

Pavlova

–

4 course vegetarian | 59

Leek

Cheese

Gnocchi

Pavlova

–

Sommelier pairing | 45

Prestige pairing | 75

Grand award pairing | 120

À la carte

TO SHARE

Seasonal oysters 6 | 24 // 12 | 44

Charcuterie board and homemade condiments 24

Fromagerie des Cantons cheese board  (70g) | 17

STARTERS

Chicken terrine | pickled crosnes | canberry | lettuce | black garlic 19

Tart | caramelized onions | roasted squash | Rang des îles rosemary 18

Sweetbread | onion puree | pear | roasted cipollin | spice and honey sauce 20

Mackerel | Soy and mapple lacquer | daikon | cucumber | shiso | shrimp chips 18

Pan-seared foie gras | rutabaga soup | mapple syrup | brioche | hazelnut 27

MAINS

Ricotta cavatelli |mushrooms | pecorino romano | Tartufata | cream and white wine sauce 37

Bison medallion | blackcurrant | red cabbage | roasted onions | blackcurrant sauce 44

Veal cheek | parsnip | roasted apples | fir tree | bay leaf juice 39

Sea bream  | celeriac | Ratte potato | creamy bisque 40

Cornish game hens | pan-fried scallop | beet | kale | cranberry | foie gras sauce  42

DESSERTS

Apple tatin | shortbread | creme fraiche 13

Pear | mapple sugar | meringue 13

Maple butter donut | raspberry | cream cheese 13