Cold Starters	½ portion
Heart of lettuce with crunching vegetables Wild sprinkles and raspberry vinaigrette	15.-	23.-
Valaisan plate of our villages with chips of old Parmesan and its country bread string	17.-	29.-
Carpaccio of tuna blue fin’s heart with Japanese horseradish mango Salsa and coriandre, chips of beet	15.-	24.-
Pâté of curdle and foie gras, onion jam with blackcurrant jelly		36.-
Smoked salmon, potato with fine herbs and olive oil, light cream with yoghourt with chive and crystallized green lemon		26.-
Green salad		12.-
Warm Starters
Duck’s foie gras slice stove in a crust of sesame, Stewed apple and rhubarb with pink berries		32.-
Breton lobster soup in cappuccino and its small raviole		32.-
Salad of roasted mullet with citrus fruits and pine cones		24.-
Risotto with smoked duck fillet		18.-
Rock fish soup,Croûtons with tapenade and rouille sauce		23.-
Soup of the day		13.-
Every Saturday evening (during high season) : our starters buffet		39.-
Fish dishes	½ portion
Fried fillets of perch with sage butter, Tatin of vegetables Provencal with honey of acacia	26.-	36.-
Old seaman in salt crust, vegetable of the day (for 2 persons) Boiled potato - or – rice White butter - or - basil sauce		112.-
Crawfish and tropical sole with flower of caper and saffron, Basmati rice with crystallized green lemon		46.-
Tail of lotillon poached in Petite Arvine and crunching vegetable		40.-
Pasta
Linguinni, lobster sauce with lavender and royal shrimp		24.-
Coquillette rigate with fresh tomato, Basil and smoked Mozzarella		19.-
Spaghetti with tapenade and crunching vegetable of Valais		18.-
Gnocchi of potato to the pistou, Parmesan wafer		18.-
Meat dishes
Traditional Chateaubriand (for 2 people) Vegetable of the day, Pont-Neuf potato, Smoked foie gras sauce - or - béarnaise sauce		118.-
Fried veal chop from here in bread crumb crust and sesame Truffle butter juice, fine fingers of bread with cream		53.-
Roasted fillet of beef tournedos with wild mushrooms, Potato backeoffa with calf's foot, vegetable of season		59.-
Crépinette of calf sweetbread with fennel and fine herbs butter Galette of spinach		39.-
Loin of lamb roasted on a bed of hay of the Valaisan mountain pastures, Potato Gratin and crunching vegetable, juice of cooking		47.-
Calf ribald Garnish of the day - or - fresh chips		44.-
Duck fillet with lemon and white Oporto, Cocotte potato and fried celery duet		41.-
All served meat dishes are of extra quality, from Beef : Switzerland or Argentina – veal : Switzerland – lamb : New Zealand
Sweets
Crèmes brûlées trilogy, Guadeloupe aroma, accompanied by their rock coconut		18.-
Pear turnover in almond soap slightly chocolate, Tepid Sauce Guanaja, black cherry espùma		17.-
Nectarine “Clairette” way Tatin, Breton caramel and sorbet freshness lemon-melissa		19.-
Black chocolate fondant with sweet filling passion fruit, red summer fruits purée, mint granita		18.-
Fresh fruit rosette in light syrup of elder tree flower and crunching biscuit		16.-
Swirl of ices and sorbets, salpicon of strawberry with basil		18.-
Crusty superposition strawberry-rhubarb, Sorbet hibiscus and squeezed kiwi		20.-
Greedy tiramisu from Mont-Paisible, savour banana, cookies and nut of pécan		17.-
Cheese plate		13.-
Coffe gourmand		13.-
Sweet of the day		on request