From April 27th to May 1st, 2015
Creamy risotto with asparagus, Bindenfleisch (Grisons dried beef), parmigiano tile
Salmon filet cooked on a plancha, basil sauce, ratatouille
Knife-cut beef tartar, sautéed potatoes, salad mix
Veal Blanquette with spring vegetables, with pilaf rice.
Geneva lake’s fish (fera) filet, lovage sauce, vegetables and steamed potatoes.