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

Canapes

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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

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Starters

 

Tuna tartare, yuzu, ginger, cucumber and citrus vinaigrette

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

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Fresh crab, fennel, orange and bread tuile

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

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

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Confit beef cheek ravioli, carrot cream, herbs and hazelnuts

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Dishes

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

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Roasted octopus, paprika, burrata and mashed potatoes with aioli

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

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

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Bergamot lemon risotto, baby octopus with parsley and gremolata​

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