English menu

Starters

 
Clear soup of grey shrimps seasoned with lemongrass and ginger garnish 16.-
Ceviche of bass with Peruvian flavors (as main dish: 40.-) 24.-
Homemade duck foie gras terrine, apple sauce 21.-

Cooked/raw scallops from Erquy, Granny Smith and slivers of black truffle

26.-

Sashimi of scallops from Erquy au naturel

28.-
 

Main Dishes

 
Cod with macadamia crust, curry/coco sauce, mango chutney 40.-
Grilled scallops d'Erquy with Jerusalem artichokes, slivers of black truffle 52.-
Fresh perch fillets from our fisherman T. Valette on lake Geneva (according to arrival), homemade tartar sauce and french fries 42.-
Peking duck filet façon tatami, mashed parsnip with tonka beans 42.-
Tagliata of beef filet Simmental, braised winter vegetables with maple leave syrup 48.-
Spare ribs (cooked twelve hours) "laquépices, potatoes Maxim's  40.-
Steamed scallops from Erquy raviolis, tempura shrimps, leeks and saffron broth 36.-
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 royale 14.-
Dark chocolate mousse with its duo of passion fruits 14.-
Pie or dessert of the day 13.-
Our trilogy of artisanal ice-cream or sorbets 12.-
Café gourmand 14.-