Carpaccio of beef, gremolata, vintage parmesan*******Balik Salmon with Potato Queen of Touquet, Horseradish Cream and Salmon Eggs
Foie Gras with Black Figs Chutney and Brioche*******Roasted Duck Breast with Orange Glaze
Scallops with Green Apple and White Celery Remoulade******* Variety of Local Cheese from Switzerland*******Chocolate and salted caramel tartlet with fresh raspberry and gold leaf *******Selection of Petit Fours
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