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 

    "Dent de Glion"salad

    Smoked bacon,bio egg, shallots, croutons

    as starter14.-

    as main with roasted potatoes28.-

  • Betroot, carrot, orange & sage soup**

    9.-

    Lacto-fermented sugar loaf tapas

  • Carrot, cumin, pear and goat cheese tatin*

    On buckwheat dough, reduced jus with honey and walnuts

    As starter15.-

    As main, with seasonal vegetables30.-

  • Leek cream bio egg "cocotte"

    Crispy salsify, "lardo Di Colonna e bottarga"

    As starter14.-

    As main, with seasonal vegetables28.-

  • Apple wild pig terrine

    Pickles et crostinis

    16.-

Mains

  • Veal "spider"

    41.-

    Shallot sauce, seasonal vegetables and roasted potatoes

  • Swiss Natura Beef sirloin

    45.-

    Shallot sauce, seasonal vegetables and fresh fries

  • Redwine n'cocoa beef chick stew

    35.-

    roasted potatoes, seasonal vegetables

  • Oriental pig breast braised

    Mashed chick pea, seasonal vegetables

    34.-

  • Leman's pike with "Cornes d'Abondance" mushrooms

    Chickpea purée with black lemon,seasonal vegetables

    36.-

  • Smoked bacon and tomato tagliolinis

    29.-

    With Pepper Pecorino

  • Tempeh**

    28.-

    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 cardamom carrot savarin

    14.-

    Vanilla apple, salty caramel sauce, 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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