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.

Caviar from France - smoked trout - tarragon

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Double consommé - eucalyptus

Yvorne l'Ovaille, Deladoey, Chablais, Vaud, 2015 (S)
Louro do Bolo, Godello, Rafael Palacios, Val do Bibei, Galicia, 2013 (S)

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Vanilla - lemon - olive oil from Spain

Viognier, Domaine de Grand Clos, Novelle, Genève, 2012 (S)
Grüner Veltliner, Tradition, Schloss Gobelsburg, Österreich, 2014 (I)

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Mussels - dill

Graves blanc, Amigne de Vétroz, Didier Joris, Valais, 2012 (S)
Chassagne-Montrachet, Bruno Colin, Bourgogne, 2009 (I)

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Juniper - cranberries - quince

Merlot Platinum, Guido Brivio, Ticino, 2012 (S)
The Moonlight Run, Massena, South Australia, 2014 (I)

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Hazelnut – yeast

Malanser Completer, Adolf Boner, Graubünden, Schweiz, 2003 (S)
Aloxe-Corton,  Tollot-Beaut, Bourgogne, France, 2011 (I)

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Gingerbread – popcorn – honey vinegar

Ilios Passerillage, les Hutins, Genève, 2011 (5cl) (S)
Château Raymond-Lafon Sauternes, Bordeaux, 2009 (5cl) (I)

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9 courses CHF 205
7 courses CHF 185 (without potager and cheese)

Wine pairing:
(S) CHF 90 six Swiss wines à 1 dl
(I) CHF 140 six International wines à 1 dl

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