Two Grand menus, please! Yes, chef! No changes. We are starting your lunch with a cylinder of tomatoes, with some guacamole. Olive oil and basil. And a little tomatoes focaccia. The taste is quite simple. But I like when you see the work on the plate. There are enormous details on every plate. But it’s the taste that always dominates. You have the blue lobster from Brittany. Refreshed with coral cold spinach velouté. You have now local green beans from la Côte cooked with black pearls and garden herbs juice. My philosophy is all about the best available products. Seafood, vegetables, fruits… And to pair the different tastes. Elegant Porcini and Chanterelles vegetal ravioli tasty reduced sauce with Marsanne grapes The kitchen is organized according to the order of the menu. From the left to the right. So the first station is the appetizer station. The second one is where we prepare the cold starters. Over there is the fish and shellfish station. And on the right-hand side, we prepare the meat and the poultry. This is the pass where the chef stands. And from where we send the plates to the dining room. We have now the crispy fillet of red mullet from the Atlantic coast. Accompanied by artichokes and saffron. My story is about best products of this moment. The tasting menu is about 7 salty dishes. This is a very balanced tasting menu. It not over complicated. It contains 1 meat, 2 vegetables, 1 mushroom, 3 seafood plates. All the products that I buy, if they are not Swiss, they are from neighborhood countries: France, Italy. So I am obliged to respect the seasonality. How often do you change the menu? I change my menu 5 times per year. Fine Bouchot Mussels moisten with Dézaley wine light nage with fresh herbs from Orny Now you’re having a filet of local beef. Grilled. And served with tangy figs and Cornalin red wine reduction We have goat cheeses. Blue swiss cheeses. It’s a good selection. Stilton and Roquefort, as well. We have hard and semi-hard swiss cheese. And Comté cheese from the french side. Some liquid aged cow cheeses as well. We have fresh cheese, as well. And French classics. Camembert.
Reblochon. Brie. Pont Levec. And stronger ones: Livarot. Muenster. Epoisse. And sheep cheese: Manchego from Spain.
Brebis Corse. And sheep cheese from the Pyrenees. Bot Appetit. Thank you very much! Bread selection for your cheese. Poppy seed bread, seeds, black olive, fruits, cereals, and rustic bread. Here is you pre-dessert. A glass of yellow peach, lime, and some lemon. The main service is over. So it’s our time. Here are all our dessert orders. We tear off the sheet and send the order to the dining room. To finish you have a smart bite of apricot from Valais. Accompanied by caramelized almonds. If you like few more sweets. We have the marshmallows, dark chocolate with whiskey and caramel. White chocolate and mojito and biscuits with apricot. If you are still starving we have
more compliments for you. Do you feel the pressure of having 3 Michelin stars? This pressure should be positive. If it’s negative, you should do something else. The biggest challenge for me is
to keep happy all my guests at all time. Yes. Guides are important. But they are part of the game. If you work hard, you don’t think of Michelin stars. The most important is the satisfaction of all my guests.