English menu

Starters

 
Clear soup of grey shrimps seasoned with lemongrass and ginger garnish 16.-
Ceviche of cod with Peruvian flavors (as main dish: 42.-) 24.-
Homemade duck foie gras terrine, apple sauce 21.-

Cooke/raw scallops from Erquy, Granny Smith and slivers of black truffles

24.-
 

Main Dishes

 
Cod with macadamia crust, curry/coco sauce, mango chutney 40.-
Grille scallops d'Erquy with Jerusalem artichokes, slivers of black truffles 48.-
Fresh perch fillets from our fisherman T. Valette on lake Geneva (according to arrival), homemade tartar sauce and french fries 42.-
Tagliata of beef fillet, braised winter vegetables with maple leave syrup 46.-
Lamb cooked as in the Andes Cordillera 40.-
Spare ribs (cooked twelve hours) "laquépices", potatoes "Maxime's" 40.-
Tartar of beef filet cut with knife 36.-
Risotto with saffron, scallops shortly snacked 38.-
Crab raviollis with corlander 32.-
Creamy risotto with winter vegetables 26.-
Fondue moitié-moitié (served in the room l'Epicerie Café only and if this room is not reserved) 25.-
   
 

Deserts

 
Orange royal 14.-
Chocolate fondant, vanilla ice-cream (15 minutes waiting time) 14.-
Our famous cheesecake 12.-
Trilogy of artisanal ice-cream or sorbets 12.-
Café gourmand 15.-