Cheese
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CRISPY MARECHAL CHEESEFr25Lovage ice cream\nfir buds and herbs from our greenhouse
Starters
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TOMATO FROM THE CUENDET FAMILY\tFr65In its crispy shell\nsmoked vanilla, lavender, caraway ice cream
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LES BERLINGOTS ©ASPFr75Ewe’s milk cheese from the Canton of Neuchâtel\ncorn velouté, mace and meadowsweet
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THE GREEN BEANSFr55Fig leaf\nfir buds and eucalyptus\n
Visualizza i menu dei ristoranti della zona
Main courses
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THE VEALFr130Infused with blackcurrant leaf\nBremblens chard cushion and Peruvian sage yogurt
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THE CAVIAR TSAR IMPÉRIAL SEA BASSFr290The way my father Jacques Pic used to love it in 1971
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BLUE LOBSTER FROM BRITTANYFr145Roasted white peaches and turnips from Bremblens\ncurry and wild chamomile sabayon
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THE LINE-CAUGHT TURBOT\tFr135Courgettes from bremblens \nbroth infused with marigold and green chartreuse
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WILD VENISON RACKFr140Marinated and smoked with juniper berries and wood avens root\nconfit late-summer tomatoes
Desserts
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THE WILD BLUEBERRIESFr40Like a walk in the mountains\nchartreuses and smoked vanilla
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BOLIVIA GRAND CRU CHOCOLATEFr40Infused with marigold from our greenhouse\nNama sage crémeux and cardamom leaves ice cream
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WHITE MILLE-FEUILLEFr40Monochrome Tahitian vanilla, jasmine, and voatsiperifery pepper
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WHITE PEACH FROM THE ORCHARDFr40Génépi baba\nsmooth cream with herbs from our mountains
