1893 - Menu

Light, contemporary bistro-style gastronomy

Entrées

• SALADE NIÇOISE - Niçoise salad, sucrine lettuce, tapenade, seasonal vegetables

26.-

• VELOUTÉ DE LENTILLES - Lentil soup, onion cream, parmesan cheese crisp with thym

18.-

• SALADE DE QUINOA - Quinoa salad, eggplant caviar, red onion pickles

18.-

• CARPACCIO FRUITS ET LÉGUMES - Radish, tomato, apple & pear carpaccio with lemon sauce

22.-

• FONDANT DE BROCHET - Pike fish mousse, mushrooms, kale cabbage foam

32.-

Fish

• DARNE DE LIEU JAUNE - Pollock steak, dried beef shavings, zucchini, salsify stew

42.-

• DOS DE CABILLAUD - Steamed codfish, smoked tuna, celeriac roll with Sbrinz

41.-

Vegetarian

• RISOTTO DE COURGE - Butternut risotto, poached egg, roasted butternut

34.-

Meat

• CHILI CON CARNE DE VOLAILLE - Poultry "chili con carne", half roasted pumpkin, red beans

41.-

• CIVET DE LIÈVRE - Jugged hare, potato gnocchi, mushrooms, bacon

43.-

• RUMSTECK PÔÉLÉ - Fried rumsteak, foie gras, mashed potatoes

58.-

La broche

• SOURIS D'AGNEAU - Confit lamb shank, potatoes, vegetables of the day

40.-

• POULET IP SUISSE - Roasted Swiss chicken, potatoes and vegetables of the day

44.-

Fromages & desserts

• FROMAGE AFFINÉS - Matured cheeses, nuts & fig chutney, green salad, toasted bread

14.-

• VERRINE POIRE "BELLE-HÉLÈNE" - Poached pear, dark chocolate, vanilla whipped cream

12.-

• BABA À PARTAGER - Baba to share with seasonal fruits, vanilla whipped cream

25.-

• ENTREMETS FRUITS ROUGES - Shortbread, seasonal red fruits tart, lime zest cottage cheese

12.-

• MILLE-FEUILLE VANILLE CARAMEL - Vanilla & caramel mille-feuille, vanilla whiped cream

12.-

Menu developed by our chef Michel de Matteis and our chef Julien Boutonnet with a shared desire to serve you quality bistro-style cuisine using mainly local, seasonal produce.

In case of allergies or intolerances, our staff will be happy to tell you which ingredients are used in our 100% homemade cuisine. Despite our best efforts, we are unable to guarantee that our products are completely free of allergens.

Meat from Switzerland and France.
Prices shown in CHF including VAT at 7.7%.

THE WINE LIST

A matter of attitude

To accompany your meal according to your desires, follow the advice of our sommelier Samuel Boissy. Travel through the vineyards of Switzerland, France and Italy... before making your choice from over 60 references of fine wines at reasonable prices.

THE PLEASURE
OF FLAVOURS

Light, contemporary bistro-style gastronomy

THE WINE LIST

Do you want to experience quality and beauty ?

THE PLEASURE OF FLAVOURS

Light, contemporary bistro-style gastronomy

THE WINE LIST

Do you want to experience quality and beauty ?

THE PLEASURE
OF FLAVOURS