Menu

Winter Snack
Winter snack
Snack d’hiver

Tatar von in Gin mariniertem Lachs, Extraktion von grünen Äpfeln, Estragon und Kaviar
Salmon tartare marinated in gin, green apple extraction, tarragon and caviar
Tartare de saumon mariné au gin, extraction de pommes vertes, estragon et caviar

Schwarzwurzel-Cannelloni, Safranpüree, Malteser-Sabayon
Cannelloni of salsify, saffron purée and Maltese sabayon sauce
Cannelloni de salsifis, purée safranée, sabayon maltais

Zander aus dem Lago Maggiore, Kohlrabi-Origami mit Bohnenkraut, Sellerie mit Haselnussbutter, Kapuzinerkresse
Pike-perch from lake Maggiore, kohlrabi origami with savoury, celery with brown butter, nasturtium
Sandre du lac Maggiore, origami de chou-rave à la sarriette, céleri au beurre noisette, capucine

Gereifte Ente, Rotkohl und kandierter Topinambur, reduzierter Entenjus mit wilden Heidelbeeren
Matured duck, red cabbage and Jerusalem artichoke confit, reduced duck jus with wild blueberries
Canette maturé, choux rouge et topinambour confit, jus de canard réduit aux myrtilles sauvages

Bergamotteblüte mit Thymian aromatisiert
Bergamot flower infused with thyme
Fleur de bergamote infusée au thym

Menu Végétal

Winter Snack
Winter snack
Snack d’hiver

Royale von Kardy, kandiertem Eigelb und schwarzem Trüffel
Royale of cardoons, candied egg yolk and black truffle
Royale de cardons, jaune d’oeuf confit et truffe noir

Schwarzwurzel-Cannelloni, Safranpüree, Malteser-Sabayon
Cannelloni of salsify, saffron purée and Maltese sabayon sauce
Cannelloni de salsifis, purée safranée, sabayon maltais

Kohlrabi-Origami mit Bohnenkraut, Sellerie mit Haselnussbutter, Kapuzinerkresse
Kohlrabi origami with savoury, celery with brown butter, nasturtium
Origami de chou-rave à la sarriette, céleri au beurre noisette, capucine

Karamellisierte Zwiebel, fermentierter Kohl, Senf-Croûton
Caramelized onion, fermented cabbage, mustard croûton
Oignon caramélisé, choux fermenté, croûton à la moutarde

Bergamotteblüte mit Thymian aromatisiert
Bergamot flower infused with thyme
Fleur de bergamote infusée au thym

Menu

« Promenade » 5 services 135.-
« Excursion » 7 services 175.-

Wine pairing

« Promenade » 4.5dl, 69.-
« Excursion » 6dl, 94.-

Non-alcoholic pairing

« Promenade » 4.5dl, 53.-
« Excursion » 6dl, 71.-

 

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. 8.1% MwSt
Prices in CHF incl. 8.1% VAT
Prix en CHF, 8.1% TVA comprise

CHEF PAUL

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Paul Cabayé & Stéphanie Zosso are Gault&Millau Newcomer of the year 2024
Gault&Millau: Diese Namen sollten sich Gourmets merken

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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