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 salad16.-

    Sup. goat cheese from Forel*5.-

  • Nettle velouté**

    Tapas with carrot, lacto-fermented anis and hazelnut

    9.-

  • Wild boar terrine

    Pickles et crostinis

    16.-

  • Endive tatin with goat's cheese, buckwheat base

    Lemon, honey, pepper and turmeric

    as a starter15.-

    as a main course, with an assortment of vegetables32.-

  • according to availability

    Croute aux Marzuolus (seasonal mushroom)

    as starter 17.-

    as a main course, with mixed salad 35.-

  • Duo of Chablais asparagus**

    Sauce "Gribiche"

    entrée16.-

    main course32.-

    Sup. Our own cured meat6.-

  • Dandelion

    Bacon, croutons, egg, shallots

    First course14.-

    Dish with roasted potatoes29.-

Mains

  • Veal spider

    43.-

    Marjoram and lemon veal jus, seasonal vegetables and fresh fries

  • Beef Carbonnade

    Organic seasonal vegetables, roasted sweet potato 

    34.-

  • Glazed pork belly from Vouvry

    Candied shallots, Sauverny green lentils, organic seasonal vegetables

    34.-

  • Pink trout from Vionnaz

    Cardamon stocksteamed, chickpea, organic vegetables

    36.-

  • Spaghetti alla Chitara*

    Bear's loaf and Glion goat cheese

    30.-

  • Tempeh "Fermented soya and Biosuisse millet from Champvent" **

    Stir-fried soy/sesame vegetables, roasted sweet potatoes, ginger caramel 

    30.-

Desserts

  • Cheese plate

    15.-

    Cow cheese assortiment from col de Jaman and goat cheese from Forel

  • Crème brulée of the day

    12.-

  • "Le Chevreuse"

    macaroon base, crunchy hazelnut, 72% chocolate mousse

    small8.-

    big12.-

  • Coffee Gourmet

    Assortiment of 3 small pastries with hot drink

  • Warm walnut savarin

    14.-

    Red wine pear, chocolate sauce, ice scream scoop of your choice

  • Week-end suggestion

    Warm tart with ice cream

    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, Pear, Lemon/basil

    Whipped cream1.-

    Chocolat sauce2.-

    Coulis2.-

    Salty caramel butter sauce2.-

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