Starters

• Salad and toasted seeds**

  Green7.-

  Mixed9.-

  Big mixed salad14.-

  Sup. goat cheese from Forel*5.-

• Nettle velouté**

  Lacto-fermented fennel with tarragon 

  9.-

• Braised fennel tatin with goat's cheese, buckwheat base *

  Alpine honey, lemon and rampon

  as a starter15.-

  as a main course30.-

• Wild boar terrine

  Pickles et crostinis

  16.-

• Warm asparagus duo from Chablais*

  Gribiche sauce

  as a starter16.-

  as a main course32.-

  with dried meat6.-

Mains

• Veal spider

  43.-

  Tart shallot sauce, seasonal vegetables and fresh fries

• Oriental braised pork belly 

  Chickpea puree with organic seasonal vegetables

  34.-

• Chicken from Jorat

  Mushroom sauce from our undergrowth, organic seasonal vegetables, roasted potatoes

  36.-

• Trout from Vionnaz

  Nettle cream, quinoa vaudois, seasonal organic vegetables

  36.-

• Spaghetti alla Chitara, wild garlic pesto* 

  Hobel cheese, Gstaad, matured for 4 years

  31.-

• Tempeh**

  Bio fermented soja and millet from Champvent

  Asian ginger stock, pakchoy, seasonal vegetables, sweet potato30.-

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 Savarin wal/chestnuts and apples 

  14.-

  Toffee, choice of ice cream scoop

• 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.-