Spring Map

Green

Seasonal green salad and homemade salad dressing

Melee

Green salad and seasonal raw vegetables, homemade salad dressing

Beef marrow bones from the castle

Gratin with wild garlic breadcrumbs from Vufflens Castle, fleur de sel from the Alps and a bouquet of salad

Burratina and green asparagus tartare with hazelnuts

Burratina on a bed of green asparagus tartare, parmesan, Espelette pepper and lemon zest croutons

Salmon tartare with dill and lemon caviar

180g salmon, dill, lime, lemon caviar, toast, butter and fried potatoes

Filet de cabillaud au four & écrevisses

Creamy sauce, lemon, shallots, seasonal vegetables and Himalayan basmati rice

Roasted perch fillets

White butter sauce with shallot and lemon, vegetables of the moment and fried potatoes

"Spring" Burger

Homemade spelt flour bread, honey, chives and poppy seeds, 150g 100% ANGUS beef, cheddar, wild garlic sauce from Château de Vufflens, red onions, salad and fried potatoes

XXL chicken cordon bleu rolled with crayfish

Chicken cordon bleu rolled with crayfish and Emmental cheese, wild garlic mayo, seasonal vegetables and Himalayan basmati rice

Italian beef tartare

180gr of meat cut with a knife, Italian sun-dried tomatoes, basil, olive oil, cognac, PDO parmesan, toasted bread, butter and fried potatoes

Stale beef entrecote

240g of beef, morel sauce, seasonal vegetables and fried potatoes

Awakening of the undergrowth and salt waves

Fresh tagliatelle with shrimp tails and morels

Risotto verde & dentelle de Parmesan

Green asparagus, PDO Parma ham and Parmesan

I do not know

Crispy chicken fillets, shredded carrots and apples earth fries wafers

I'm not hungry

Perch fillets shredded carrots and apples earth fries wafers

I don't care

Fresh tagliatelle cream of cheese

Poet Bulhoo Pato's vongoles jump

A 500g entry of vongoles, shallot, white wine, garlic, olive oil, lime and coriander)

Pork cataplane with vongoles

Marinated pork, vongoles, paprika, coriander and fried potatoes

Seared octopus tentacles

Potatoes shot, seasonal vegetables, coriander and olive oil

Crème burned with espresso

Matcha Bloom

Japanese green tea panna cotta and raspberry coulis

Treasure of the Hive

The chef's spring madness! A light honey mousse dessert, lemon insert and walnut financier

The chocolate fondant

strawberry confit and scoop of vanilla ice cream

The gourmet palette

4 mignardises - coffee or tea