STARTERS

* Sea Bream and Crab, flower of Scallops and Pineapple, Yuzu vinaigrette

26 €

 

* Foie Gras served as a tart with a Blueberry sour jelly

25 €

 

* Local Snails  in tempura of a chopped parsley, Pan fried Chanterelle mushroom and Colonnata’s bacon, Creamy wild garlic bouillon

25 €

 

* Pan fried Foie Gras, Upside-down local Apple pie with barbecue sauce

26 €

 

* Creamy wild Mushrooms soup, croutons of Ceps and puff pastry Ham, Brown butter syphon

24.50 €

 

* Poached Egg at 61°C with Aspargus, Morels Espuma

27 €

 

* Trout from the Alps Bellevue style and smoked with green apple

27 €

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MAIN COURSES

* Poached Monkfish as « Potée », Yuzu and Wakame seaweed emulsion

38 €

 

* Arctic Char from the Alps cooked “en viennoise”, Fish soup reduction with Citrus fruits and Ginger

36 €

 

* Slowly cooked Pigeon,  Soft spices sauce, Pigeon legs stuffed with Foie Gras

36 €

 

* Prime cut of Beef, Crushed “Ratte” potatoes with shallot confit

39 €

 

* Medley of Lamb, Vegetables cooked as a couscous and Semolina

40 €

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DESSERTS

* Medley of Chestnuts, Mousse, Crystalized & fresh, Meringue & Whisky Ice-cream

12 €

 

* Chef’s inspiration of caramelized upside-down Apple pie

12 €

 

* Crunchy chocolate cake, Red Berries and Raspberry sorbet lightly anise

12 €

 

* White Chocolate biscuit with pan fried Mango, Vanilla light mousse and Passion fruit jelly

11 €