English menu

Starters

 
Pumpkin velouté with chestnut 12.-
Ceviche of cod with Peruvian flavors (as main dish: 42.-) 24.-
Chanterelles natural, boletus tempura 18.-

Carpaccio of perch fillets (if available) prepared as a tiradito

21.-
 

Main Dishes

 
Fish and chips out of cod heart 39.-
Fresh perch fillets from our fisherman T. Valette on lake Geneva (according to arrival), homemade tartar sauce and french fries 42.-
Cod heart cooked à l'unilatéral, endive marmelade with oranges 39.-
Spare ribs (cooked twelve hours) "lacquépices", potatoes "Maxime's" 40.-
Beef filet burger façon Lemon 42.-
Lamb cooked as in the Andes Cordillera  40.-
Tartar of beef filet cut with knife 36.-
Creamy risotto with chanterelles 28.-
Veggie Burger with Tofu 26.-
 Fondue moitié-moitié (served in the room l'Epicerie Café only and if this room is not reserved) 25.-
   
 

Deserts

 
Strat' tatin 14.-
Chocolate fondant, vanilla ice-cream (15 minutes waiting time) 14.-
Pear duo and its reduce juice, shortbread breton 14.-
Our famous cheesecake 12.-
Trilogy of artisanal ice-cream or sorbets 12.-
Café gourmand 15.-