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Pulpo Balontine with goose liver cube and calamansi gel

with citrus oil and crostini

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Tomato triology with crispy red mullet and calamaretti

with olive tapenande, feta cheese and herb pesto

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Beetroot tabouleh with langoustine

 Prawn praline and lobster cappuccino

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Sole strips on carrot texture

with champagne-chive sabayon

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RICOS tagerlini with chanterelles

with Alpstein poularde, Onsen egg and Appenzeller bacon

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Emmental veal fillet

on sweet potato, fried pak choi and vegetable-curry emulsion

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Valiser apricot caramel

Lemon yoghurt and bourbon vanilla ice cream

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Eduardo's cheesecake with raspberries and lychee-buttermilk sorbet

 

3 - course menu 145

4 - course menu 170

5 - course menu 195

6 - course menu 215

7 - course menu 250

8 - course menu 270

All prices 8.1 % VAT inclusive
Provenance: Meat: France / Switzerland / USA / Austria Fish / Seafood: France / Portugal / South Africa