Starters

• Salad and toasted seeds**

  Green7.-

  Mixed9.-

  Big mixed salad16.-

  Sup. goat cheese from Forel*5.-

• Red cabbage velouté**

  Lacto-fermented celeri and walnut tapas

  9.-

• Wild boar terrine

  Pickles et crostinis

  16.-

• "Cocotte"egg with "cornes d'abondance"from our forest (mushroom), leek fondue, crustini

  as a starter 16.-

  as a main course, with an assortment of vegetables 34.-

Mains

• Veal spider

  43.-

  Marjoram and lemon veal jus, seasonal vegetables and fresh fries

• Beef "Bourguignon"

  Bacon chips, organic seasonal vegetables and hash browns

  34.-

• Glazed pork belly from Vouvry

  Candied shallots, Sauverny green lentils, organic seasonal vegetables

  34.-

• Truite Blanche de Vionnaz

  Creamy Chasselas sauce, saurkraut, steamed potatoes, organic seasonal vegetables

  36.-

• Spaghetti alla Chitara*

  with boletus mushrooms

  31.-

• 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.-