BUSINESS LUNCH FROM TUESDAY TO FRIDAY
CHF 85.-

EDIBLE CRAB
flaked, pickles of crunchy vegetables
thin jelly, home-made yogurt with jasmine flowers

FARM GUINEA FOWL
slowly pan-roasted supreme
stewed baby leeks and razor clams
poultry juices

RASPBERRY AND BLUE MOUNTAIN COFFEE
in "Profiteroles"
raspberry compote and sorbet
Blue Mountain coffee light cream

Business lunch from Tuesday to Friday ( PDF - 20 Ko )

PIC COLLECTION DE PRINTEMPS
CHF 330.-

AMUSE BOUCHE

SMALL GREEN PEAS AND AQUITAINE CAVIAR
creamy small green peas and caviar
white mousse of spring onions

LAKE CRAYFISH
slowly roasted in crustacean butter
spring turnip variations
broth slightly perfumed with Voatsiperifery pepper and Tonka bean

LINE-CAUGHT BASS WITH AQUITAINE CAVIAR
as my father, Jacques PIC, loved it - 1971 -

MILK-FED LAMB FROM AVEYRON
pan-roasted saddle and rack
runny fresh Aubonne goat cheese
consommé slightly smoked

FRESH AND MATURED CHEESE

RHUBARB AND GINGER
home-made vanilla and ginger yogurt
rhubarb jam and sorbet

EMOTIONS
CHF 245.-
CHF 195.-  (choice between Vegetables and Shellfish)

AMUSE BOUCHE

SPRING VEGETABLES AND OLD PARMESAN
raw and slightly acidulous vegetables
old parmesan cream
tarragon coulis

SHELLFISH AND LICORICE
cooked "à la marinière"
melting and lightly grilled baby leeks
creamy home-made yogurt with licorice wood

FERA FROM THE LAKE
grilled on the skin
crispy and fine turnip mousse scented with Arabica coffee
Menton's lemon peel butter sauce

FARM PIGEON
slowly roasted supreme, confit thigh
melting rhubarb with Madagascar pepper
in its juices

FRESH AND MATURED CHEESE

STRAWBERRY AND FIR BUD
crunchy meringue and strawberry marmelade
fir bud Chantilly cream and sorbet