.Bone Marrow, Flower of salt, Toasts  16.-

.Tomatoes « Coeur de Boeuf », Burrata de Genève, Huile d’Olive. 19.-

.The Rillette of the Moment, Toast, Salad.  18.-

.Bouchot Mussels cream with Saffron 18.-

.Leeks, Mimosa, Herring in oil.  19.-

.Seasonal Salad   8.-

.Pan-fried Boletus, Parsley, Crispy egg 21.-

.Potence of Sausages, from the region 21.-

.Octopus, Farm Pig, Licorice and fennel, Pak Choï, Gratin. 37.-

.Old Fashioned Steak Tartare, French Fries, Toast  37.-

.Beef Cheek Tagine, Candied Shallots, Cumin Carrots, Semolina.   38.-

.Crispy Prawns, Sweet Potato, Roquefort, Coffee. 37.-

.Pollack, Saffron and Chorizo, Olive-Parmesan Shortbread, Celeriac.  38.-

.Frog Legs, Parsley, French Fries     37.-

.Cod, Vanilla butter sauce, Carrots, Röstis. 38.-

.Assortment of Cheeses  14.-

.Basket of Meringues, Red Fruits, Double cream of Gruyère    10.-

.Lemon Tart, Lime, salted butter Caramel  12.-

.Coconut, Caramelized Pineapple Carpaccio, Light cream. 11.-

.Rum Baba, Mascarpone light cream, Candied fruit.  12.-

.Strawberry Choux, Pistachio, Custard. 12.-

.Chocolate Cake, Blackberry ice cream, Chocolate crumble.  12.-

.Floatting Island, Tonka bean, Caramel, Almonds  10.-

.Homemade Ice cream or Sorbets    4,30/scoop