English menu

English menu

An evolving menu, renewed with the seasons.

Gourmet and balanced dishes, with a variety of choices for vegans, vegetarians and sensitive to allergies.

Special formulas for private parties and works councils.

Do not hesitate to contact us..

          *vegetarian **vegan

Starters

  • Salad and toasted seeds**

    Green7.-

    Mixed9.-

    Big mixed salad14.-

    Sup. goat cheese affinated from Forel*5.-

  • Suggestion 

    Creamy "Marzuolus" mushroom crust

    wild garlic pesto

    as starter24.-

    as main with mixed salad and fresh fries34.-

  • Nettle velouté**  

    Lacto-fermented fennel spring onnion and mint tapas

    9.-

  • Chablais asparagus duo

    Gribiche sauce, cress and dried meat chips

    As starter16.-

    As main, with mixed salad32.-

  • Apple wild pig terrine

    Pickles et crostinis

    16.-

  • Tartare of the day

    Crudités and crustinis

    as starter17.-

    as main, with fresh fries34.-

Mains

  • Swiss Natura Beef sirloin

    45.-

    Shallot sauce, seasonal vegetables and fresh fries

  • Oriental pig breast braised

    Mashed citrus chick pea, seasonal vegetables

    34.-

  • Grison's salmon,

    "St Georges tricholome"sauce

    Geneva green lentels, seasonal vegetables38.-

  • Suggestion

    Jorat bio chicken breast

    Wild garlic butter, bio Chablais polenta and seasonal vegetables

    34.-

  • Forel goat cheese tagliolinis

    Salge butter, ruccola, torrefied hazelnuts

    31.-

  • Tempeh**

    30.-

    Bio fermented soja and millet from Champvent

    Asian ginger stock, pakchoy, seasonal vegetables, sweet potato

Desserts

  • Cheese plate

    15.-

    Cow cheese assortiment from col de Jaman et affinated goat from Forel

  • Crème brulée of the day

    12.-

  • "Le Chevreuse"

    macaroon base, crunchy hazelnut, 72% chocolate mousse

    small7.-

    big12.-

  • Coffee Gourmet

    Assortiment of 3 small pastries with hot drink

  • Warm vanilla savarin

    14.-

    Rhubarb and strawberry compotée, strawberry coulis , scoop of ice cream

  • Week-end suggestion

    Warm tart with ice cream

    10.-

  • Absinthe and apple soufflé glacé

    12.-

  • Ice cream and sorbet cup

    From l’artisan glacier de la Conversion…

  • A scoop4.-

    Ice cream:

    Vanilla, Salty caramel, Hazelnut/chocolate, Pistachio, Whisky cream, Gingerbread

    Sorbets:

    Chocolate, Wallis abricot, Raspberry, Pear, Lemon/basil, Raspberry

    Whipped cream1.-

    Chocolat sauce2.-

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