Lovers of our land

Currently at the inn

Our menu changes between 6 and 8 times a year, this allows us to have a great freedom of creation and to serve you fresh and seasonal products all year long. Pierre and his team are looking forward to helping you discover our culinary universe.

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Hare rillettes with 5 spices
—
Pan-fried venison fillet with cranberries
hunter’s sauce

Or

Braised wild boar cheek
–
Cheeses from the Gimel dairy (extra CHF 9.-)
–
Chocolate shell, chestnut vermicelli
vanilla ice cream and orange marmalade

Or

Saint-Hubert ice cream cup with nuts
and pears with wine and caramel

(Suppl. CHF 8.00)

CHF 76.-

Vineyard salad
grapes, carrots, apple
beetroot, roasted pumpkin seeds

Or

Steak tartar with cranberries tuile and Homemade knife-cut beef tartare with cranberries, tuile and shavings of Grana-Padano
—
Perch fillets from Geneva Lake, lemon butter emulsion,
spinach, French fries* (extra from CHF 8.-)

Or

Farmhouse chicken supreme
fricassee of mushrooms and fresh tagliatelle
–
Cheeses from the Gimel dairy (extra from CHF 9.-)
–
Crème brûlée with maple syrup

Or

Bursinel apple shortbread

CHF 60.-

Hunting starters

Hare rillettes with 5 spices

17.—

Chestnut soup with porcini espuma
fried onions

15.—

Tataki of venison fillet beer-marinated
beet with ginger

18.—

Other starters

Vineyard salad
grapes, carrots, apple
beetroot, roasted pumpkin seeds

14.—

Homemade knife-cut beef tartare,
cranberries, Grana Padano tuile and shavings,
toasted bread

19.—

Lake Geneva char gravelax
watercress coulis
cottage cheese with Sichuan pepper

19.—

Hunting

Whole partridge with grapes

44.—

Pan-fried venison fillet with cranberries
hunter’s sauce

46.—

Saddle of venison braised in the oven
hunter’s sauce

58.—

Braised wild boar cheek

40.—

Poacher’s plate
Venison stew
Venison fillet
Wild boar cheek
Partridge

66.—

Our hunting dishes are served with our Saint-Hubert garnish:brussels sprouts, quince, ice chestnuts, cranberry jam, pear, mushrooms, pumpkin and homemade spätzlis

Meats

Homemade knife-cut beef tartare, cranberries,
Grana Padano tuile and shavings
French fries*

39.—

Farmhouse chicken supreme
fricassee of mushrooms and fresh tagliatelle

37.—

Sweetbreads with morels
fresh tagliatelle

39.—

Fish

Perch fillets from Geneva Lake
lemon butter emulsion
spinach, French fries*

39.—

Vegetarian

Fresh tagliatelle with seasonal vegetable

28.—

Desserts

Cheeses from the Gimel dairy

14.—

Chocolate shell, chestnut vermicelli
vanilla ice cream and orange marmalade

14.—

Crème brûlée with maple syrup

12.—

Bursinel apple shortbread

14.—

Saint-Hubert ice cream cup with nuts
and pears with wine and caramel

14.—

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, chocolate, coffee, walnuts
Sorbets:
apricots, lime, raspberry, pear

On request, our staff will be happy to provide you with information about information about dishes that may trigger allergies or intolerances.

All our prices include VAT (7,7 %) and service

Provenances

Our Meat

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

Our Fish

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