Tradition, savoir faire, creativity
ENJOY THE FINEST SWISS TASTING EXPERIENCE
Gratin potato with Gruyère
Smoked pork carpaccio, Tête de Moine, Martini celery
Couscous with pumpkin, Gruyère, chickpeas, caramelised onion, spinach and harissa
Tarragon-flavoured porcini mushrooms, Tête de Moine, timur pepper
Beef roulade, broccoli and Gruyère
Grilled Gruyère, whisky cocktail, Gruyère water and tonka beans
Savoy cabbage, bacon, cauliflower and Tête de Moine rolls in a red wine sauce.
Spinach and potato gratin with Gruyère and crème fraîche.
Polenta taragna pearls in a Raclette broth.
Chestnut soup, mushrooms, Raclette, chives.
Lentil crêpes with Tête de Moine rice, rocket, mango and lime.
Flaked Tête de Moine on a gazpacho cream.
Baked courgettes stuffed with Prague ham, Gruyère, peaches and marjoram.
Raclette ravioli in a fenugreek and blueberry broth.
Sprouts salad with Tête de Moine, gin, extra virgin olive oil, lime zest.
Rye bread croutons, Gruyère cream, trout caviar and currants.
Irish beef tartare, old-fashioned mustard and grilled Tête de Moine
Potato gnocchi and Gruyère with nettle in an onion and raspberry sauce.
Sour onions with raisins, pine nuts and Raclette cream.
Uovo Ricco: vodka, ginger, lemon yolk and Raclette emulsion, caviar, beansprouts.
Lime cup with Raclette Fondue, vodka dried apricots and herring caviar filling.
Raclette fondant with caramelised red onion in vodka and brown sugar emulsion, toasted almonds and dill.
Raclette mousse, Vodka gel, trout caviar, green olive.
Chickpea bread topped with dried tomato, chilli pepper, raclette fondue, cucumber and seasoned vodka mist.
Potato, wild garlic, smoked salmon, Raclette and vodka mayonnaise salad.
Vodka prawns with pearl barley, avocado, Raclette and ginger.
Spicy chocolate Raclette sticks with vodka zabaglione.
Raclette toast with Prague ham.
Herring butter, Raclette petals, pickled gherkin, coffee and pea shoot canapés.
Raclette tacos with lamb's lettuce, pineapple, caviar and sorrel.
Chicken burger, seared Gruyère, yoghurt, black summer truffle.
Turbot in Gruyère sauce, wild garlic, raspberries.
Pork belly confit in Gruyère and apricot cream.
Risotto-style spaghetti with Valpolicella and Gruyère sauce.
Toast filled with Gruyère cream, anchovies and lettuce fricassee.
Grilled Gruyère with late Treviso radicchio and Lagrein reduction.
Corn flakes and Gruyère fake pizza.
Chicken livers in brandy, onion, chocolate and Gruyère.
Gruyère, chickpea, poached quail egg, turnip green and roast sliced almond soup.
Gruyère ravioli in artichoke broth with toasted speck.