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Mit 8-jährigem Rum marinierter Hirsch, Rote Bete Mille feuilles mit Le Gruyère AOP und Wacholderjus
Venison marinated with 8-year-old rum, beet with Le Gruyère AOP mille feuilles and juniper jus
Cerf arrosé au rhum 8 ans d’âge, mille feuilles betteraves avec Le gruyère AOP et jus au genièvre

Gavotte mit Haselnuss, Joghurt, kandierter Birne und Petersiliensorbet
Hazelnut gavotte, yogurt, candied pear and parsley sorbet
Gavotte à la noisette, yaourt, poire confit et sorbet au persil

Menu Végétal

Kartoffel-Escabeche mit Estragon Riesling und Mizuna
Potato escabeche with tarragon, riesling and mizuna
Escabèche de pomme de terre à l’estragon, riesling et mizuna

Blumenkohlorigami, gegrillte Gurke, Jus mit Liebstöckel und Kapuzinerkresse
Cauliflower origami, grilled cucumber, lovage and nasturtium jus
Origami de chou-fleur, concombre grillé, jus à la livèche et capucine

Karamellisierte Zwiebel, fermentierter Kohl, Senf-Croûtons
Caramelized onion, fermented cabbage, mustard croûtons
Oignons caramélisés, choux fermentés, croûtons à la moutarde

Wine pairing

« Promenade » 4,5dl, CHF 67.-
« Excursion » 6dl, CHF 91.-
« Sommet » 7dl, CHF 114.-

Non-alcoholic pairing

« Promenade » 4,5dl, CHF 55.-
« Excursion » 6dl, CHF 75.-
« Sommet » 9 services 94.-

Unser Sommelier berät Sie gerne bei der Auswahl einer Weinbegleitung oder einer Flasche von unserer Weinkarte.
Our Sommelier will happily guide you for a pairing or selection of a bottle from the wine list.
Notre sommelier vous conseillera volontiers sur le choix d’un accompagnement de vin ou d’une bouteille de notre carte des vins.

Preise in CHF inkl. 7.7% MwSt
Prices in CHF incl. 7.7% VAT
Prix en CHF, 7.7% TVA comprise

CHEF PAUL

For the past 10 years Paul Cabayé has been shaping his career path with both ambition and distinction. He trained with renowned brigades such as Marc Veyrat, Alexandre Couillon, Jean Sulpice, Yannick Franques and more recently with Franck Giovannini at the restaurant of the Hôtel de Ville in Crissier with 3 Michelin Stars. This young French chef has already won 4 awards in various European competitions, including the Goldener Koch in Bern in 2021.

In love with the mountains, Chef Paul Cabayé uses what nature gives him to sublimate his cuisine.

This enthusiast of aromatic herbs, plants, roots and wild flowers has created menus especially with local products. His cuisine is a clever mix of modern alpine and vegetal, with a touch of French cuisine, he wishes to commit himself to sustainability by putting local products at the heart of the plate with the aim of getting as close as possible to “zero waste”.

He wishes to take his guests on a gustatory journey to the top of the mountain with creative combinations of flavours.

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Frequently asked questions

ALLERGIE?

Please inform us about intolerances and allergies at the time of your reservation so that the kitchen team can prepare. It should be noted that our premises do not allow strict separation in the production of dishes. Therefore, contamination in the smallest quantities cannot be ruled out. We ask for your understanding.

WHEELCHAIR ACCESSIBLE?

In the restaurant everything is on one floor without thresholds. If you are staying at the hotel, your room is easily accessible by elevator.

DRESSCODE?

We have only one request, no bathrobes and spa shoes, otherwise, we have no dress code.

WE ARE MORE THAN 5 PEOPLE

Please contact lower restaurant@hotel-glacier.chuns to organize your booking. Our restaurant is small, with a maximum of 12 tables.

CHILDREN'S MENUS?

We do not have a separate children’s tasting menu, but we do have a children’s menu. Thank you for letting us know in advance.

CAN MY DOG COME WITH ME?

The true house lady at Glacier is Zeela (Malinois). We are happy to welcome your four-legged friends as well.

HOW MUCH TIME SHOULD I PLAN?

Depending on your choice of 5, 7 or 9 courses, you should plan on 2 to 3 1/2 hours.

MEANS OF PAYMENT?

We accept all major forms of payment. Invoicing is only possible for companies or private events.

Best of Swiss Gastro Vouchers are not accepted, the company behind filed for bankruptcy.

I HAVE TO CANCEL

In order to be able to plan in a sustainable and resource-conscious manner, we would be grateful if you could cancel 24 hours in advance – please call or e-mail us.

BECOME PART OF TEAM GLACIER?

We are always interested in motivated and exciting personalities with good professional qualifications and professional experience of all kinds. Contact us at jobs@hotel-glacier.ch and you will hear from us.

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