I’ll have both - a taste of land and sea
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Tô surf and turf• Beef carpaccio and langoustine\n• French fries
To start
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Tataki ou bien• Veal tataki, chanterelle\n• Rocket mayonnaise\n• Truffle, parmesan
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Reine d’ici• Race d’Hérens beef tartar\n• Squid ink crisps\n• Truffle mayonnaise
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Euille l’huître• Fried oyster in crunchy oyster shell\n• Lime aioli, salicornia\n• Yuzu pearls, spicy dip
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Bô carpaccio• Langoustine carpaccio\n• Stracciatella, pistachio, shizo leaves\n• Crispy passion fruit, lemon oil
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Adjeu le velouté• Jerusalem artichoke veloute\n• Lobster and truffle oil
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Ça joue la saint-jacques• Pan fried scallop\n• Green peas and basil puree\n• Pomelo sauce, salmon eggs, salicornia
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Salade du chalet• Pumpkin, baby spinach, kale salad\n• Local goat cheese, chickpeas, pomegranade\n• Toasted almond, sesame dressing
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Belle la burrata• Burrata, tomato\n• Avocado mousse\n• Black olives croutons
Visualizza i menu dei ristoranti della zona
Desserts
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Tcheu le café noisette• Hazelnut praline ice cream\n• Coffee whipped cream\n• Mini caramel puffs, amaretto jelly
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Tip top le vacherin• Swiss meringue, strawberry jelly\n• Double cream chantilly and strawberry sorbet\n• Mango in two textures
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Ta ti vu le yuzu• Lemon and olive biscuit, yuzu cream\n• Avocado ice cream, fresh grapefruit and orange
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Tout de bon le choco• Soft chocolate biscuit, chocolate caramel cream\n• Almond crunch and cocoa mousse\n• 70% chocolate ice cream
From the sea
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Suici tagliolini• Home made egg tagliolini\n• Gambero rosso tartar\n• Bottarga, shizo
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T’as ou le bar ?• Pan fried seabass, cannellini beans puree\n• Steamed romanesco, taggiasca olives\n• Sundried tomato, salmon eggs, cream sauce
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Comment te va le turbot• Turbot fillet\n• Sweet potato & carrot puree with cumin\n• Saffron beurre blanc, fennel in two textures
Cheeses from verbier’s laiterie
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Our selection• 120 gr. of local cheeses\n• home made accompaniments
Extras-signature bread
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La miche de pain• Loaf of homemade bread cooked everyday\n• Homemade seasoned butter
From the land
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Salût l’agneau• Label rouge lamb entrecôte\n• Vegetables caponata, small potatoes\n• Mint chimichurri sauce
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Le filet d’hérens• Race d’Hérens beef fillet\n• Chestnut puree\n• Pink peppercorn sauce\n• Brussel sprouts\n• Redcurrant marmelade
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Bien chaqué le canard• Duck flambéed in cognac\n• Broccoli puree, burned shallots\n• Roasted parsnips, green leek oil\n• Orange juice
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Le veau d’en haut• Cerf, polenta au fromage bleu\n• Veal schnitzel\n• Capers and lemon butter\n• Roasted root vegetables\n• Broccolini
