BUSINESS LUNCH FROM TUESDAY TO FRIDAY
CHF 85.-

ROOT VEGETABLES
seasonal vegetables variation
slightly buttered with Madagascar pink berry
horseradish emulsion

COASTAL RAY WING AND TONKA BEAN
cooked "meunière" Grenoble-style
melting potatoes

CHESTNUT FROM ARDÈCHE AND GRAPEFRUIT
crunchy shells with chestnut chantilly
sorbet and preserved grapefruit


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

PIC COLLECTION D'HIVER
CHF 330.-

AMUSE BOUCHE

GREEN ASPARAGUS FROM MALLEMORT
foamy broth with green Matcha tea and Aquitaine caviar

BLUE LOBSTER AND TONKA BEAN
slowly roasted in crustacean butter
lightly smoked root vegetables
"consommé" perfumed with Tonka bean

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

BRESSE POULARD
slowly cooked supreme
melting turnips and chutney of Medjool dates with Voatsiperifery pepper
poultry juices

FRESH AND MATURED CHEESE

BLONDE BEER AND CARAMEL
as a floating island
foamy egg white with beer
runny caramel and crunchy hazelnut biscuit

EMOTIONS
CHF 245.-
CHF 195.-  (choice between Scallops and John Dory)

AMUSE BOUCHE

GILLARDEAU SPECIAL N°3 OYSTERS
tartare and thin jelly, home-made yogurt with liquorice

NORMANDY SCALLOPS
cooked in turnip and blonde beer bitterness
black truffle

COASTAL JOHN DORY
wild cabbage buttered with « Grand Cru Bora-Bora » vanilla from Tahiti
foamy butter with citrus peel

FARM PIGEON
slowly cooked 
strong broth
local vegetables with green anise

FRESH AND MATURED CHEESE

QUINCE AND BERGAMOT
crunchy white chocolat‚ bergamot mousse
stewed quince and its juice