Let yourself be captivated by the colours and flavours of the most fascinating season.
A special evening where the rhythm of autumn intertwines with the creativity of our cuisine.

TASTING MENU

TO BEGIN, TO SHARE
Fried bao with chicken liver pâté and black truffle
Thyme and tonka bean cracker with wild boar speck
Warm pheasant salad with raisins, sweet-and-sour onion, almonds and mixed leaves with tarragon
King oyster mushroom in three textures: cream, fermented and raw with black garlic

FIRST COURSE
Glazed plin filled with guinea fowl, chanterelle mushrooms and black truffle

MAIN COURSE
Roasted venison rack with cauliflower, fresh spinach and redcurrant jus

DESSERT
Mont Blanc: soft chestnut cake with chestnut cream, vanilla ice cream and whipped cream, marron glacé and meringue

TO FINISH
Petit fours

CHF 120 per person