The restaurant

The restaurant

Located on the ground floor of the two houses, opening onto a cosi garden and planted with fruit trees, bordered by the chef’s vegetable garden, it offers refined cuisine, homemade and seasonal, from fresh products intelligently and artistically staged by our young team.

In service and in the kitchen: Kim Plaire and Alain

Bookings on 027 565 35 70

Monday to Friday from 5 p.m. to midnight
Saturday from 11 a.m. to midnight

(other openings at noon on request, minimum 10 people.)

NEW YEAR’S EVE MENU

The foie gras lollipop with speculoos,

brioche with candied fruit

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Sea bream tartare with citrus fruits,

“Acipenser Baerii” caviar tip

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Spaghetti squash capuccino,

horseradish and livèche cream

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Claire d’Oléron’s fine oyster gratin with champagne

and Sakura Cress

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Cute veal in slow cooking,

juice with shallots and morels,

icy salsifis and vitelotte muslin

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Beetroot ravioles with goat cheese,

peppermint vinaigrette

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Iced pear/chocolate entremets from Venezuela,

candied lemon peel

New Year’s Cup at midnight on the terrace

Karaoke animation by Axel from 0:00 a.m. to 4 a.m. (80’s and 90’s)

 

Brother 140.-

Our entries

  • Roasted marrow bone with pink Himalayan salt, pig’s foot cromesquis with Meaux mustard.
  • Fountain watercress velouté with poultry consumption, roasted chestnut flakes.
  • Smoked trout rillette with wasabi fine pie, orange tobiko.
  • Beef tartare with foie gras, gingerbread with apricots.
  • Bluefin tuna tataki with black sesame, flavoured with lobster oil, soy and young shoots.

Our dishes

  • Rognon of veal flaming with genepi, lardon of the Colonnata, chanterelles sautéed with truffle butter, new potatoes.
  • Candied duck parmentier with gourmet peas, potato muslin and parsnips, full-bodied bear garlic juice.
  • Slow-cooked lamb mouse, maple syrup juice, spelt risotto with mini vegetables.
  • Beef involtini with coppa, nendaz tomme and arugula, Syrah reduction, yellow zucchini linguine.
  • Homemade gnocchi with sweet potato and turmeric, sage butter and Bouchot mussels.
  • Fish soup of the day with fennel and saffron, homemade rust and toast.

Our desserts and cheeses

  • Brussels waffle with seasonal fruit, orange whipped cream.
  • Chocolate mousse, hazelnuts and meringue.
  • Crepe stuffed with apples and grapes, coconut batida cream.
  • Mini Saint Honoré with white chocolate and caramel.
  • Brie stuffed with truffles, walnut saladine and rye bread.

A little bit of madness…

Check out our “eyes closed” menu
5 services at 80fr
6 services at 95fr

The chef offers a menu based on his inspiration and seasonal products.

(served at the whole table)

Menus for GROUPS

Group menu 1 – CHF 60

  • Appetite
  • The homemade terrine, fruit chutney from the garden
  • Yellow chicken supreme stuffed with oyster mushrooms and black garlic, potato gratin and vegetables of the moment
  • Tatin apples and pears glazed with salted butter caramel

 

Group Menu 2 – CHF 70

  • Appetite
  • Tasting foie gras in three preparations
  • Beef fillet with shallots and gamay reduction, potato gratin and vegetables of the moment

where

  • Candied cod heart, virgin sauce with lemon oil, mashed potatoes with truffle
  • White chocolate crunch, mango ice cream

 

Group Menu 3 – CHF 80

  • Appetite
  • Salmon gravlax with Williamine, wakamé salad, macaroon with horseradish cream
  • Homemade foie gras with apricots, light pistachio crust
  • Cute veal, Béarnaise with lime, gourmet vegetable tart of the moment, sweet potato puree

where

  • Candied cod heart, virgin sauce with lemon oil, mashed potatoes with truffle
  • The plate of delicacies

Bookings are welcome on 027 565 35 70

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