La Carte
MENU
LES MIDIS DU BISTROT
starter + main course: 36.-
main course + dessert: 34.-
full menu: 45.-
Starter
Carpaccio de pastèque, tomates et feta
Main course
Onglet de veau sauce choron, rösti et laitue
Dessert
Coffee liégeois with cherry
Bistro menu (for 2 people)
85 per person (2per.)
30.- Wine pairing
Starter
Quail and foie gras Pithiviers, local chanterelles and saladine
Main course
Smoked veal chop (Vinzel rusks, chanterelle mushrooms, mashed potatoes, and black garlic)
Dessert
Apricot Melba style (Valais apricot, raspberries, arlette biscuit, and Madagascar vanilla ice cream)
Menu Epicurien
115.-
Wine pairing 50.-
Amuse-bouche
Egg in its nest (Piperade and sobrassada)
Starter
Yellowtail Amberjack Carpaccio (Peach, lemon ziste, and crispy buckwheat)
Fish
Turbot à la Dugléré (Violon zucchini and saffron-infused fondant potatoes)
Main course
Apicius Duckling (Eggplants, panisses, and peanuts)
Pré-Dessert
Herbal freshness (5-herb sorbet and black lemon granita)
Dessert
Local strawberries (Fribourg bricelet biscuit, creamy yogurt, and verbena sorbet)
To Share
Malakoffs with squash and sage (12pieces) (Petits pois et sarriette – 12 pièces) 18.-
Lake Geneva Féra Rillettes (Smoked Féra rillettes, lovage, and rye bricelet biscuits) (Rillettes de Féra fumée, livèche et bricelets au seigle) 24.-
Mont-d’Or snail cromesquis, duck gizzards and persillade (6 pieces)Mont-d’Or snail cromesquis, duck gizzards and persillade (6 pieces) 22.-
Starters
Cherry Tomato Tatin (Stracciatella, marjoram, and caramelized onions) (Stracciatella, marjolaine et oignons caramélisés) 22.-
Pains soufflés farcis au chèvre du pays (Coulis herbacé et olives de Ligure) 24.-
Yellowtail Amberjack Carpaccio (Peach, lemon ziste, and crispy buckwheat) Amberjack carpaccio (Peach, lemon zest and crispy buckwheat) 24.-
Veal Sweetbread and Morel Minestrone (Mushroom ravioli with basil) (Raviole de champignons au basilic) 26.-
Pithiviers de caille, foie gras, chanterelles du canton et saladine 34.-
Main Courses
Arrabiata Style Orzotto (Orzo pasta with tomato, stracciatella, and pistou) (Orzo à la tomate, stracciatella et pistou) 34.-
Grilled Tuna Belly (Poivrade artichoke, saffron potato aioli, and Swiss chard) (Artichaut poivrade, aïoli de pomme de terre safrané et blettes) 44.-
Suckling pig with sage, piperade-stuffed tomato, corn and herb salad tomate farcie à la piperade, maïs et salade d’herbettes 46.-
Turbot à la Dugléré (Violon zucchini and saffron-infused fondant potatoes) (Fleur de courgette farcie à la Fregola di Sarda) 46.-
Apicius Duckling (Eggplants, panisses, and peanuts) (Aubergines, panisses et cacahuètes) 44.-
Smoked veal chop (Vinzel "biscottes", chanterelles, potato purée and black garlic — To share for two guests) Smoked Veal Chop (Vinzel rusks, chanterelle mushrooms, mashed potatoes, and black garlic — To share for two guests) À partager pour deux convives) 56.- par personne
Cheese
Selection of matured cheeses from Bruand 15.-
Dessert
French Toast / Brioche Perdue (Piedmont hazelnuts and Gianduja chocolate) (Noisettes du Piémont et chocolat gianduja) 15.-
Apricot Melba Style (Valais apricot, raspberries, arlette biscuit, and Madagascar vanilla ice cream) Apricot Melba Style (Valais apricot, raspberries, arlette biscuit, and Madagascar vanilla ice cream) 16.-
Local Strawberries (Fribourg bricelet biscuit, creamy yogurt, and verbena sorbet) (Bricelet fribourgeois, yaourt onctueux et sorbet verveine) 18.-
Le Chocolat et La Mûre (Tartelette au chocolat, mûres, sésame noir et mélisse) 18.-