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.-

• Chablais tomato farandole*

  Creamy Jaman serac with basil

  as a starter14.-

  as a main course28.-

• Feuilleté with mushrooms from our undergrowth* 

  as a starter 16.-

  as a main course, with vegetables 34.-

Mains

• Wild hunting piece of the moment 

  And its garnish, spelt spaetzlis

  47.-

• Wild hunting stew of the moment 

  Autumn garnish with potatoes 

  36.-

• Spelt Spaetzle

  6.-

• Assiette du chasseur"bredouille" ("empty-handed hunter's plate")*

  32.-

• Veal spider

  43.-

  Marjoram and lemon veal jus, seasonal vegetables and fresh fries

• Trout from Vionnaz

  Piperade , quinoa vaudois, seasonal organic 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 et affinated goat 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.-

  Plum compote, 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.-