清淡并富于创意

从食材到餐桌

本店推出的菜式均采用时令食材,并注重选用新鲜原料:比如晾置时间较久的红肉和白肉,及海鱼和莱芒湖鱼。包括奈莉∙皮纳尔 (Nelly Pinard) 先生在内的本店供应商为我们的各式菜肴提供品质保障,我们在此深表谢意。

Our Spring Menu

Starters

  • Fondant Natural foie-gras
    24.00
    and rhubarb compote and sour strawberry juice
  • Tuna tataki robed in sesame seeds
    22.00
    mango and papaya salad
  • Curry red lentil
    18.00
    Sweet potato and coconut cream soup
  • Free range egg 64°C
    19.00
    warmed green asparagus and parmesan
  • Fried fricassee leaves it with morels
    23.00
    yellow wine and wild garlic

Fish Dishes

  • Perch filet, with lemon sauce
    42.00
  • Polack in lemon balm
    41.00
    Chinese turnips, spring green garnish
  • Skin golden seared sea bass and citruses
    44.00
    Squid ink risotto and wilted Swiss chard
  • Braised fera
    39.00
    green asparagus purée and butter sauce, red betterabe flan

Meat Dishes

  • Calf sweet bread and crusty morels braised
    40.00
    Potato in hay crusted shell
  • Beef tenderloin Laveaux wine
    48.00
    Broccoli mousse and confite potato
  • Saddle of lamb tandoori
    43.00
    glazed panisse fries, Curried season vegetables

Deserts

  • Gourmet coffee
    13.00
  • Ice cream & Sorbets homemade
    14.00
  • Melted raspberry fondant chocolate cake
    15.00
  • Strawberry Gariguette, coconut mousse and pistachio tuile
    15.00
  • Bio orange and Mascarpone
    14.00

Origin of the Meats                                                                Origin of the Fish

Beef – Switzerland                                                                  Perche – Switzerland / Germany (according to availability)

Lamb – France                                                                         Sea bass & Polack – France

Veal – Switzerland/France

两项建议

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本店酒单

Au Fil de l'Eau - Carte des vins

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