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These are just examples, I create your tailor-made menus according to the seasons


Beetroot salmon Gravlax, fresh cheese with lemon​

Smoked beef tartare, soy, yuzu and cucumber

Fennel panna cotta, crab and granny smith salad​

Sardine rillette, cucumber and lime wrap​

Sea urchin coral tarama, blinis​

Verrine of quinoa and butternut salad, feta and fresh herbs

Cucumber gazpacho with coconut milk​

Mini Pita with marinated chicken, avocado and lemon yogurt​

Octopus salad, pine nuts and pesto rosso

Fresh goat cheese toast, virgin sauce with herbs and mountain honey​

Maigre tartare with citrus fruits, apple and green apple celery cream​

Mini hamburger with foie gras and onion compote​

Scallops, carrot cream with turmeric​

Mini risotto with saffron, honey and hazelnut



Tuna tartare, yuzu, ginger, cucumber and citrus vinaigrette

Foie gras cooked  with a blowtorch, quince jam and corn bread

Fresh crab, fennel, orange and bread tuile

Tarama of féra from Lake Geneva and goat cheese, radish, pickles

Burratina, virgin olive oil sauce, tomatoes, olives, pine nuts and pomegranate

Confit beef cheek ravioli, carrot cream, herbs and hazelnuts


Tuna tataki rolled in gomasio, pak choi cabbage sautéed with soy, virgin sauce with spring onions and lemon​

Roasted octopus, paprika, burrata and mashed potatoes with aioli

Roasted veal filet mignon with garlic and thyme, coffee veal juice, swiss chard and pressed potatoes

Sea bass, buttered salsify, celeriac mousseline and blueberry/verbena broth

Bergamot lemon risotto, baby octopus with parsley and gremolata​

Lamb from the valley: cromesqui au jus, roast chop and confit shoulder. Carrot puree with cumin, panisse and strong juice

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