Currently at the inn

Our menu changes between 6 and 8 times a year, giving us considerable creative freedom and enabling us to serve you fresh, seasonal produce all year round. Pierre and his team look forward to introducing you to our culinary world.

Discover our Valentine's Day menu and our lunchtime menus :

Our next event

Follow us on our social networks, we will announce our next event soon.

Steak tartar with cranberry
tuile and shavings of Grana-Padano

Or

Mixed salad
carrots, beetts, apples
roasted pumpkin seeds

Free-range chicken with cream
vegetables and rice

Or

Perch fillets from Geneva lakeor Valais
(According to availability)
lemon butter emulsion
spinach, French fries*
(Extra. CHF 8.50)

Local cheeses (extra. CHF 9.50)

Chocolate mousse

Or

Puff pastry apples, caramel ice-cream

CHF 62.-

Other starters

Mixed salad carrots, beets, apples, roasted pumpkin seeds

14.—

Papet vaudois revisited local green lentils cream and bacon chips

18.—

Steak tartar with cranberry
tuile and shavings of Grana-Padano

19.—

Oeuf Cocotte (French Baked Eggs) with black truffle

17.—

Marrow bone with hazelnut crust

15.—

Smoked red tuna
herb salad, black garlic olive oil

18.—

Meats

Steak tartar with cranberry
tuile and shavings of Grana-PadanoFrench fries*

39.—

Sirloin of beef on the bone for 5 weeks, café de Paris
vegetables gratin dauphinois

45.—

Free-range chicken “La patte noire de Gruyère“vegetables, rice

42.—

Lamb shank
vegetables, gratin dauphinois

48.—

Choucroute, potatoes

38.—

Calf’s liver with with herbs
gratin dauphinois

36.—

Fish

Perch fillets from Geneva lake or Valais (According to availability)
lemon butter emulsion
spinach, French fries*

48.—

Codfish fillet Skrei breaded
spinach and rice

32.—

Vegetarian

Local green lentils vegetables, potatoes

29.—

Desserts

Local Cheeses

15.—

Lemon macaroon

14.—

Pineapple flambé, vanilla ice cream

13.—

Chocolate mousse

12.—

Puff pastry apples, caramel ice-cream

13.—

Ice creams and sorbets from l’Artisan Glacier
(per scoop)

4,2.—

Sorbet with « eau de vie » (2 scoops)

16.—

Ice creams:
vanilla, caramel beurre salé, coffee, walnuts
Sorbets:
apricots, lime, raspberry, pear, chocoalte

Provenances

Our Meat

Veal - Beef - Pork (Switzerland), Pigeon (France)

Our Fish

Perch (Switzerland, Lake Geneva), Pikeperch (Switzerland) Scallops (USA)