Menu Harmonie

Our Chef de cuisine, Laurent Eperon, awarded 'Up-And-Coming Chef Of The Year 2017' by GaultMillau and restaurant manager, Aurélien Blanc, are excited to present our exclusive menu Harmonie. The entire Pavillon Team is looking forward to welcoming you.

Beet root - parsley

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Osciètre caviar from Belgium

 

Pinot Gris, Erich Meier, Zürich, 2016 (S)
Engelgarten, Marcel Deiss, Alsace, 2014 (I)

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Maillard - quince - carcass jus

 

Yvorne l'Ovaille, Deladoey, Chablais, Vaud, 2017 (S)
Lafoa, Sauvignon Blanc, Colterenzio, Alto Adige, 2016 (I)

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Roulade - Norman sauce - mussels - salsify

 

Donnay, Guido Brivio, Ticino, Svizzera, 2015 (S)
Cuvée Maurice Chevalier, Meursault, Remoissenet, Bourgogne, 2015 (I)

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Egg yolk - parsnip - Melanosporum truffle - lovage

 

Gentil Blanc, Paien, DidierJoris, Valais, 2014 (S)
Grüner Veltliner, Ried Lamm, Schloss Gobelsburg, Kamptal, 2016 (I)

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Yuzu from Japan

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Breast - jasmine-mandarin sauce- pearl onion - smoked eel - spring roll

 

Merlot l’Intégrale, Les Hutins, Dardagny, 2015 (S)
Grand Vin, Son Mayol, Mallorca, 2014 (I)

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Pop Art

Cuvée 1858 Or, Charles Bonvin, Valais, 2015, 5cl (S)
Bacharacher Wolfshöhle, Riesling Spätlese, Ratzenberger, Mittelrhein, 2011 (I)

 

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9 courses CHF 205
Without Dublin Bay prawn & reset 7 courses - 185

Wine pairing:
95 - six Swiss wines 1dl (S)
115 - six international wines à 1dl (I)

Prices in CHF incl. VAT

Laurent Eperon - Chef de cuisine
Aurélien Blanc - Directeur du restaurant