Cuisine

Our Head chef Markus Ries has received many adwards and has sind 2011 14 points Gault Milau 

Thanks to his inventiveness and creativity, our guests are constantly enchanted with new surprises.

 

Sample menu

Tuna stuffed with cucumbers and deep-fried aubergines or

Tuna tartar on beetroot and avocado with leaf salad garnish on a fine lime vinaigrette

* * * *

White wine cream soup with dried apricots

or

1 glass of fruit juice

* * *

Salad buffet

* * *

Tender saddle of lamb fillet beneath a chestnut crust in Humagne Rouge jus with fresh seasonal vegetables

or

Strozzapreti on pine-pistachio-pesto foam and vegetable sprouts

* * *

Malvoisie-Sabayon with home-made Saas mountain honey ice cream or

coupe or cheese platter or

fresh fruit