Since this week, the menu has changed season. The first game has arrived in the kitchen, and with it wild mushrooms, squash and pears. Until the end of November, game has its own page on our menu.
What awaits you
The venison stew simmers slowly in red wine; it comes with buttered spätzli, red cabbage with apples, glazed chestnuts and a pear poached in wine. The red deer medallions are served pink, with the same garnish and a poivrade sauce. To start, the game terrine with pistachios is shared with lingonberry compote and toasted brioche.
Those who do not eat meat are not forgotten: the vegetarian game-season plate has all the seasonal garnish, spätzli, red cabbage, chestnuts, Brussels sprouts and pear in wine, with a mushroom sauce.
The game menu
To discover the season in one evening, Mathis Delacour offers a four-course menu at 89.–: game terrine, squash velouté, venison stew and vermicelles. Inès Duval, our sommelier, pairs it with wines for 45.–. The menu is served in the evening, Thursday to Saturday.
“Game cannot be ordered like everything else. We work with hunters from the region, and the menu follows what they bring back.”
Where our game comes from
The roe deer and red deer come from Swiss hunting, mostly in the Vaud Jura. The animals are butchered in our kitchen, which lets us use every cut: the shoulders for the stew, the fillets for the medallions, the trimmings for the terrine and the jus.
The season is short. If you are thinking of a table for a birthday or a family meal, book early: November Saturdays go fast.
