Menu
Herbst Snack
Fall snack
Snack d’automne
Ringgenberger Egli mit Wintergemรผse, Bergamottencrรจmeย
Ringgenberg perch with winter vegetables and bergamot cream
Perche de Ringgenberg aux lรฉgumes dโhiver, crรจme de bergamot
Gnocchi mit Pilzfรผllung, Gelbweinvinaigrette und Herbsttrรผffel
Gnocchi stuffed with mushrooms, yellow wine and autumn truffle vinaigrette
Gnocchis farcis aux champignons, vinaigrette au vin jaune et ร la truffe dโautomne
Knusprige Forelle mit Roggenbrot und Brunnenkresse-Emulsion
Crispy trout on rye bread, watercress emulsion
Truite croustillante ร l’รฉmulsion lรฉgรจre au cresson
Reh, Schwarzwurzeln mit Salbei, Sauce Grand Veneurย
Venison, salsify with sage, Grand Veneur sauce
Chevreuil, salsifis ร la sauge, sauce grand veneur
Variation von Schokolade, Vanille und Tanneneis
Chocolate, vanilla and fir tree ice cream
Chocolat, vanille et glace au sapinย
MENU VEฬGEฬTAL
Herbst Snack
Fall snack
Snack d’automne
Wintergemรผse-Terrine mit Bergamottencreme
Terrine of winter vegetables and bergamot creamย
Terrine de lรฉgumes d’hiver, crรจme de bergamote
Gnocchi mit Pilzfรผllung, Gelbweinvinaigrette und Herbsttrรผffel
Gnocchi stuffed with mushrooms, yellow wine and autumn truffle vinaigrette
Gnocchis farcis aux champignons, vinaigrette au vin jaune et ร la truffe dโautomne
Topinambur-Origami, knuspriges Roggenbrot, Brunnenkresse-Emulsion
Origami of Jerusalem artichoke, crusty rye bread, watercress emulsion
Origami de topinambours, pain de seigle croustillant, รฉmulsion au cressonย
Schwarzwurzeln mit Knoblauch und Salbei gebraten,
Frischkรคse, Pflanzensaft
Salsify sautรฉed with garlic and sage, fromage frais, vegetable juice
Salsifis sautรฉs ร lโail et ร la sauge, fromage frais, jus vรฉgรฉtal
Variation von Schokolade, Vanille und Tanneneis
Chocolate, vanilla and fir tree ice cream
Chocolat, vanille et glace au sapinย
Menu
ยซย Promenadeย ยป 5 services 135.-
ยซย Excursion ยป 7 services 175.-
ยซ Wild / Game / Chasse ยป + 65.-
ยซย Cheese / Kรคse/ Fromage dโOberhรผnigen ยป + 20.-
WINE PAIRING
ยซ Promenade ยป 4.5dl, 67.-
ยซ Excursion ยป 6.5dl, 88.-
NON-ALCOHOLIC PAIRING
ยซ Promenade ยป 4.5dl, 44.-
ยซ Excursion ยป 6.5dl, 59.-
Unser Sommelier berรคt Sie gerne bei der Auswahl eines Weines oder einer Flasche aus unserer Weinkarte.
Our sommelier will be happy to guide you through a wine pairing or selection of a bottle from the wine list.
Notre sommelier se fera un plaisir de vous conseiller sur le choix d’un accompagnement de vin ou d’une bouteille de notre carte des vins.
Preise in CHF inkl. 8.1% MwSt
Prices in CHF incl. 8.1% VAT
Prix en CHF, 8.1% TVA comprise
CHEF PAUL
Paul Cabayรฉ & Stรฉphanie Zosso are Gault&Millau Newcomer of the year 2024
Gault&Millau: Diese Namen sollten sich Gourmets merken
For the past 10 years Paul Cabayรฉ has been shaping his career path with both ambition and distinction. He trained with renowned brigades such as Marc Veyrat, Alexandre Couillon, Jean Sulpice, Yannick Franques and more recently with Franck Giovannini at the restaurant of the Hรดtel de Ville in Crissier with 3 Michelin Stars. This young French chef has already won 4 awards in various European competitions, including the Goldener Koch in Bern in 2021.
In love with the mountains, Chef Paul Cabayรฉ uses what nature gives him to sublimate his cuisine.
This enthusiast of aromatic herbs, plants, roots and wild flowers has created menus especially with local products. His cuisine is a clever mix of modern alpine and vegetal, with a touch of French cuisine, he wishes to commit himself to sustainability by putting local products at the heart of the plate with the aim of getting as close as possible to โzero wasteโ.
He wishes to take his guests on a gustatory journey to the top of the mountain with creative combinations of flavours.
