Menu Gourmet | 71€ vat.incl per person
STARTERS
Gourmet blini with smoked trout, tzatziki-style dressing
Lightly pickled wild mushrooms, Comté cheese and air-dried Grisons beef
Butternut Squash Velouté with Peanut Butter
MAIN COURSES
Oven-baked pollack, Swiss chard “à la meunière” with Vin Jaune butter
Roast chicken supreme, in the spirit of a “blanquette”
Textured Cauliflower, Grenobloise Style
DESSERTS
Pear en croûte, Belle Hélène style
Creamy rice pudding, salted butter caramel
Airy dark chocolate mousse, mikado sticks
Lightly pickled wild mushrooms, Comté cheese and air-dried Grisons beef
Butternut Squash Velouté with Peanut Butter
Roast chicken supreme, in the spirit of a “blanquette”
Textured Cauliflower, Grenobloise Style
Creamy rice pudding, salted butter caramel
Airy dark chocolate mousse, mikado sticks
Menu Prestige | 98€ vat.incl per person
STARTERS
Truffled leek vinaigrette, fork-crushed burrata, lemon condiment
Poultry pâté en croûte, balsamic Red onion relish
Tangy beetroot carpaccio with red berries, aged mimolette shavings
MAIN COURSES
Seared sea bass, champagne beurre blanc, steamed basmati rice
Apicius-style veal medallion, delicate champagne mushroom tart, citrus-infused jus
Traditional poultry vol-au-vent, scented with truffle
DESSERTS
Floating island studded with marshmallow, hazelnut praline crème anglaise
Airy mille-feuille, pure vanilla essence
Coconut milk, natural poached pear, caramelized arlette pastry
Poultry pâté en croûte, balsamic Red onion relish
Tangy beetroot carpaccio with red berries, aged mimolette shavings
Apicius-style veal medallion, delicate champagne mushroom tart, citrus-infused jus
Traditional poultry vol-au-vent, scented with truffle
Airy mille-feuille, pure vanilla essence
Coconut milk, natural poached pear, caramelized arlette pastry