English menu

Starters

 
Andalusian gaspacho 12.-
Ceviche of cod with Peruvian flavors (as main dish: 42.-) 24.-
Tomato and mozzarella revisited 16.-

Thin tuna-fish tartlet, tomato marmelade

18.-
 

Main Dishes

 
Thick-cut tuna steak tataki, vegetable tempura and its rafraîchie 42.-
Royal cod fish and chips 39.-
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) "lacquépices", potatoes "Maxime's" 40.-
Rack of lamb roasted with chimichurri sauce, vegetables kebab 46.-
Tagliata of beef fillet à la Lemon  45.-
Spaghetti with saffron, rafraîchie of tomato with mozzarella di Bufala 28.-
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.-
   
 

Deserts

 
Ice soup of peaches à la vervain, wine cream granita 14.-
The raspberry mystère 14.-
Our famous cheesecake 13.-
Trilogy of artisanal ice-cream or sorbets 12.-
Café gourmand 14.-