Main Courses - Restaurant Pavillon in Zurich

Wild Turbot from the North Sea, prepared in papillote

Escabèche - caviar Prunier Paris
CHF 118.00

Sea bass from l’île d’Yeu, from Laurent Eperon

Kohlrabi – black truffle – fennel – pine nuts
CHF 86.00

Swiss veal, sliced veal fillet mignon

Rösti with Bintje potatoes
CHF 82.00

Pigeon from Vendée

Glazed and whole roasted pigeon- vegetable roll- sweet potato- yuzu- P.X. vinegar- duck liver
CHF 86.00 per person