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.

Vegetable spring roll

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White asparagus vinaigrette

Pinot Gris, Erich Meier, Zürich, 2016 (S)
Gundián, Albariño, Adega Valdés, Rias Baixas, 2016 (I)

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Terrine - ice cream - pepper from Kâmpôt - elderflower - Masia-el-Altet

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

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Medallion - water melon - vanilla from Madagascar

Iselisberger Cuvée 1844 Blanc, Roland & Karin Lenz, Thurgau, 2015 (S)
Sauvignon Blanc, Hochgrassnitzberg, Polz, Südsteiermark, 2011 (I)

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Egg yolk - Osciètre caviar from Belgium

Malanser Chardonnay, Passion, Donatsch, Graubünden, 2016 (S)
Les Vaudevey, Chablis Premier Cru, Julien Brocard, 2015 (I)

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Yuzu from Japan - sake - meringue - matcha tea - sorrel

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Flat Iron steak - Barolo jus - parsley - lemon - Annabelle potato

Le Tourmentin, Rouvinez, Valais, 2013 (S)
La Ginestra, Barolo, Paolo Conterno, 2012 (I)

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Soufflé - strawberry brandy

Oeil de Perdrix, Sortilège, Charles Bonvin, Valais, 2014 (S)
Huit La Londe, Château Les Valentines, Provence, 2017 (I)

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9 courses CHF 205
Without duck liver & Sunday evening 7 courses - 185

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

Prices in CHF incl. VAT

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