{"id":13,"date":"2021-03-12T08:06:25","date_gmt":"2021-03-12T08:06:25","guid":{"rendered":"http:\/\/liondorcarouge.ch\/wines"},"modified":"2026-07-29T10:13:00","modified_gmt":"2026-07-29T08:13:00","slug":"wines","status":"publish","type":"page","link":"https:\/\/liondorcarouge.ch\/en\/wines\/","title":{"rendered":"MENU"},"content":{"rendered":"
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La Carte<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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MENU<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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LES MIDIS DU BISTROT<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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starter + main course: 36.-
main course + dessert: 34.-
full menu: 45.-<\/p>

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Starter
<\/strong><\/p>

Carpaccio de past\u00e8que, tomates et feta<\/p><\/div>

Main course<\/strong><\/p>

Onglet de veau sauce choron, r\u00f6sti et laitue<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Dessert<\/strong><\/p>

Coffee li\u00e9geois with cherry<\/p>

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Bistro menu (for 2 people)<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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85 per person (2per.)
30.- Wine pairing\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Starter
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Quail and foie gras Pithiviers, local chanterelles and saladine<\/p><\/div><\/div><\/div><\/div><\/div>

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Main course
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Smoked veal chop (Vinzel rusks, chanterelle mushrooms, mashed potatoes, and black garlic)<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Dessert<\/strong><\/p>

Apricot Melba style (Valais apricot, raspberries, arlette biscuit, and Madagascar vanilla ice cream)<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Menu Epicurien<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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115.-<\/strong>
Wine pairing 50.-<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Amuse-bouche
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Egg in its nest (Piperade and sobrassada)<\/p><\/div><\/div><\/div><\/div>

Starter
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Yellowtail Amberjack Carpaccio (Peach, lemon ziste, and crispy buckwheat) <\/span><\/span><\/p><\/div><\/div><\/div><\/div>

Fish
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Turbot \u00e0 la Dugl\u00e9r\u00e9 (Violon zucchini and saffron-infused fondant potatoes)<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Main course
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Apicius Duckling (Eggplants, panisses, and peanuts) <\/span><\/span><\/p><\/div><\/div><\/div><\/div>

Pr\u00e9-Dessert
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Herbal freshness (5-herb sorbet and black lemon granita)<\/p>

Dessert<\/strong><\/p>

Local strawberries (Fribourg bricelet biscuit, creamy yogurt, and verbena sorbet)<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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To Share<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Malakoffs with squash and sage (12pieces)<\/b> (Petits pois et sarriette – 12 pi\u00e8ces) 18.-<\/strong><\/p>

Lake Geneva F\u00e9ra Rillettes (Smoked F\u00e9ra rillettes, lovage, and rye bricelet biscuits)<\/b> (Rillettes de F\u00e9ra fum\u00e9e, liv\u00e8che et bricelets au seigle) 24.-<\/strong><\/p>

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Mont-d\u2019Or snail cromesquis, duck gizzards and persillade (6 pieces)<\/strong>Mont-d\u2019Or snail cromesquis, duck gizzards and persillade (6 pieces) 22<\/strong><\/span>.-<\/strong><\/p><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Starters<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cherry Tomato Tatin (Stracciatella, marjoram, and caramelized onions)<\/b> (Stracciatella, marjolaine et oignons caram\u00e9lis\u00e9s) 22.-<\/strong><\/p><\/div><\/div><\/div><\/div><\/div>

Pains souffl\u00e9s farcis au ch\u00e8vre du pays<\/strong> (Coulis herbac\u00e9 et olives de Ligure) 24.-<\/strong><\/p>

Yellowtail Amberjack Carpaccio (Peach, lemon ziste, and crispy buckwheat)<\/b> Amberjack carpaccio (Peach, lemon zest and crispy buckwheat) 24.-<\/strong><\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Veal Sweetbread and Morel Minestrone (Mushroom ravioli with basil)<\/b> (Raviole de champignons au basilic) 26<\/strong>.-<\/strong><\/p><\/div><\/div><\/div><\/div>

Pithiviers de caille<\/strong>, foie gras, chanterelles du canton et saladine 34.-<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Main Courses<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Arrabiata Style Orzotto (Orzo pasta with tomato, stracciatella, and pistou)<\/b> (Orzo \u00e0 la tomate, stracciatella et pistou) 34.-<\/strong><\/p><\/div><\/div><\/div><\/div>

Grilled Tuna Belly (Poivrade artichoke, saffron potato aioli, and Swiss chard) <\/b><\/strong>(Artichaut poivrade, a\u00efoli de pomme de terre safran\u00e9 et blettes) 44.-<\/strong><\/p><\/div><\/div><\/div><\/div>

Suckling pig with sage, piperade-stuffed tomato, corn and herb salad <\/strong>tomate farcie \u00e0 la piperade, ma\u00efs et salade d\u2019herbettes 46.-<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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Turbot \u00e0 la Dugl\u00e9r\u00e9 (Violon zucchini and saffron-infused fondant potatoes) <\/b><\/strong>(Fleur de courgette farcie \u00e0 la Fregola di Sarda) 46.-<\/strong><\/p><\/div>

Apicius Duckling (Eggplants, panisses, and peanuts)<\/b> (Aubergines, panisses et cacahu\u00e8tes) 44.-<\/strong><\/p>

Smoked veal chop (Vinzel \"biscottes\", chanterelles, potato pur\u00e9e and black garlic \u2014 To share for two guests)<\/b> Smoked Veal Chop (Vinzel rusks, chanterelle mushrooms, mashed potatoes, and black garlic \u2014 To share for two guests) \u00c0 partager pour deux convives<\/i>) 56<\/strong><\/span>.- par personne<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cheese<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Selection of matured cheeses from Bruand 15.-<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Dessert<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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French Toast \/ Brioche Perdue (Piedmont hazelnuts and Gianduja chocolate)<\/b> (Noisettes du Pi\u00e9mont et chocolat gianduja) 15.-<\/strong><\/p>

Apricot Melba Style (Valais apricot, raspberries, arlette biscuit, and Madagascar vanilla ice cream) <\/b><\/strong>Apricot Melba Style (Valais apricot, raspberries, arlette biscuit, and Madagascar vanilla ice cream) 16.-<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Local Strawberries (Fribourg bricelet biscuit, creamy yogurt, and verbena sorbet)<\/b> (Bricelet fribourgeois, yaourt onctueux et sorbet verveine) 18.-<\/strong><\/p>

Le Chocolat et La M\u00fbre <\/strong>(Tartelette au chocolat, m\u00fbres, s\u00e9same noir et m\u00e9lisse) 18.-<\/strong><\/p>

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Organize an event or reserve a table<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Whether you're looking for a place to dine or want to celebrate an event, we're the place to be.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOUR CELLAR<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook a table<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

la carte MENU LES MIDIS DU BISTROT formule entr\u00e9e + plat : 36.-formule plat + dessert : 34.-formule compl\u00e8te : 45.- \u00a0 Entr\u00e9e Carpaccio de past\u00e8que, tomates et feta Plat Onglet de veau sauce choron, r\u00f6sti et laitue Dessert Caf\u00e9 li\u00e9geois \u00e0 la cerise \u00a0 menu du bistrot (2pers) 85.- par personnes30.- Accords vins\u00a0 Entr\u00e9e […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"disabled","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-13","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/pages\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":1428,"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/pages\/13\/revisions"}],"predecessor-version":[{"id":4833,"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/pages\/13\/revisions\/4833"}],"wp:attachment":[{"href":"https:\/\/liondorcarouge.ch\/en\/wp-json\/wp\/v2\/media?parent=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}