English menu


Squash and chestnut velouté 14.-
Ceviche of bass with Peruvian flavors (as main dish: 40.-) 24.-
Crab stick-nem, coco/curry sauce 18.-

Salpicon of chanterelles with tempura boletus, herbal vinaigrette


Main Dishes

Royal cod fish and chips Lemon style 40.-
Steamed double bass fillets, boletus marmalade and parsley juice 42.-
Fresh perch fillets from our fisherman T. Valette on lake Geneva (according to arrival), homemade tartar sauce and french fries 42.-
Spare ribs (cooked twelve hours) "laquépices", "Maxim's" potatoes 40.-
Medallions of veal fillet mignon in its almond crust, grapes à la florentine, basmati rice with coco milk 49.-
Beef fillet tagliata façon tataki, autumn vegetables à la "croque"  48.-
Risotto with fresh boletus and veal juice 36.-
Creamy risotto with chanterelles 26.-
 Fondue moitié-moitié (served in the room l'Epicerie Café only and if this room is not reserved) 25.-


Strat'tatin 14.-
Black chocolate mousse with its duo of passion fruits 14.-
Dessert of the day 13.-
Our trilogy of artisanal ice-cream and sorbets 12.-
Café gourmand 14.-