English menu


Arugula salad with green asparagus, suc of tomato/orange, crispy parmesan chips 14.-
Ceviche of bass with Peruvian flavors (as main dish: 40.-) 24.-
Tofu of mushrooms with soft boiled egg in its crunchy crust, spring condiments 16.-

Mikado of roasted green asparagus, chicken juice with vinegar


Main Dishes

Cod fillet rubbed with aji panca, cooked in banana leaves, tempura vegetables 40.-
Squid snacked à la plancha with sesame seed, Thaï rice, spicy little stew 40.-
Fresh perch fillets from our fisherman T. Valette on lake Geneva (according to arrival), homemade tartar sauce and french fries 42.-
Chicken wings stuffed Lemon style, noodles, fried ¨cébettes¨and shiitakes 40.-
Beef fillet tagliata, Pont-Neuf potatoes with morel sauce 48.-
Spare ribs (cooked twelve hours) "laquépices, potatoes Maxim's  40.-
Creamy risotto with asparagus 26.-
Snacked raviolis with spinach, tomato sirup 26.-
 Fondue moitié-moitié (served in the room l'Epicerie Café only and if this room is not reserved) 25.-


Strawberry à la strawberry with tonka beans ganache on Breton biscuit 14.-
Dark chocolate mousse with its duo of passion fruits 14.-
Our pie or dessert of the day 13.-
Trilogy of artisanal ice-cream or sorbets 12.-
Café gourmand 14.-