Our menu

Self-service hot drinks Pure butter croissant, chocolate bread, brioche, bread or baguette Swiss butter Local seasonal fruit juice - Les Vergers d'Aigle et d'Yvorne, Bertrand and Martine Cheseaux Plain or fruit yoghurt Swiss jams Honey from the Charpigny hill -Jean-Claude David-Rogeat, Saint Triphon, l'Eté 2020 Homemade spread

2 slices of hard and semi-hard Alpine cheese

Spiced and salted dry lard according to the traditional recipe of the Genoud family in Vissoie

Ham dried in the mountain air as in the past

Beef jerky flavoured with wild herbs and other secret scents

Chickpea purée with sesame cream, lemon and olive oil

Avocado puree, chilli, coriander, onions, tomatoes, lime

Grilled aubergine puree with sesame cream & pomegranate seeds

Raclette is served with jacket potatoes, gherkins and small onions.

Let yourself be conquered by its fresh milk aromas and its fine, smooth structure. It can be enjoyed chilled as an aperitif or after a meal.

served cold with jacket potatoes

Valais dried meat flavoured with herbs and dried in the mountains

Cured meat, bacon, cured ham, sausage and alpine cheese

Elevage Limousin de Saint-Légier - Mathieu Balsiger

Limousin breeding of Saint-Légier and Valais alpine raclette cheese

Chips with tartar sauce

Gyoza is typical of Japan in that Japanese cuisine has adapted the traditional Chinese ravioli recipe to the taste of the Rising Sun. This Japanese ravioli is therefore directly descended from the jiaozi of the Middle Kingdom.

Burrata is a fresh cheese from southern Italy. This cheese is a mozzarella cheese filled with cream and pieces of mozzarella, a filling called stracciatella. Creamy and unctuous, it is offered in its simplest form accompanied by lemon zest & fresh basil leaves accompanied by extra virgin olive oil

Let's give credit where credit is due! The "Vitello tonnato" of the Piedmontese has conquered not only the whole of Italy but a good part of the planet. We couldn't ignore this dish, which we like to cook, in our own way, for a warm summer evening.

Trofie with homemade pesto: basil, garlic, pine nuts, olive oil and Parmigiano Reggiano served with burrata di buffala

The term "lasana" was already used in ancient Greece to designate a kitchen tripod. The term "laganon" was also used for pasta with vegetables, herbs and meat, which was then fried.

Fried potatoes or potato gratin

Fried potatoes or potato gratin

Limousin of Saint-Légier - Mathieu Balsiger

Tartar sauce is a mayonnaise made from hard-boiled egg yolks to which capers, gherkins and herbs are added.

Sauce recorded in 1825 by Brillat-Savarin in "La Physiologie du Goût". Butter Maître d'hôtel is a salted and peppered butter, flavoured with parsley and lemon juice. Bon appétit et large soif!

Argentina, the land of Gauchos, tango and, of course, football, is the home of Chimichurri sauce. This spicy herb sauce is the perfect accompaniment to grilled or roasted meat. It's the perfect accompaniment to grilled or roasted meat. "¡qué rico!", as the gaucho would say in front of his campfire.

The gratin dauphinois needs no introduction, its reputation is as good as its taste!

A classic of Sicilian cuisine, caponata has spread far beyond its country of origin.

The combination of dark chocolate and crushed walnuts makes this dish irresistible, both moist and crunchy. This is an American specialty with almond ice cream that will soon become yours.

The dessert that usually makes everyone agree!

A sweet and delicate soup with Valais strawberries and Vaud honey by Jean-Claude David-Rogeat

Bombay Sapphire Gin Bombay, Schweppes Tonic, Lemon

Vodka, tomato juice, lemon, condiments

Apérol, Prosecco, citrus peel, soda

Prosecco, elderflower liqueur, fresh mint, soda

Chasselagne, Bernard Cavé cellar, crème de cassis

champagne, cognac, angostura

champagne, vodka, elderflower liqueur, blue curaçao, lemon

champagne, red port, Vodka, Lime Rose's, orange zest, lemon

champagne, Passoã, Amaretto, lime

Gin Bombay, Noilly Prat

Gin, Cointreau, lemon juice, sparkling water

Gin, vodka, elderflower liqueur, lime, rosemary soda

Gin, Diablerets bitter, Cointreau, lime, ginger beer

Vodka, Cointreau, lime juice, cranberry juice

Vodka, Chartreuse, Chuzô, cane sugar, lime

Vodka, strawberry cream, cane sugar, Lime Rose's

Vodka, lime, cane sugar, ginger beer, ginger, fresh mint

Cognac, Benedictine, Chuzô, lime zest

Cognac, brown cocoa, Get 27, fresh cream

Cognac, red vermouth, balsamic vinegar, angostura, tonic water, pepper

Cognac, Cherry Liqueur, Bourbon, Cranberry juice, Orange juice

Irish Whisky, coffee, sugar, fresh cream

Whisky, Campari bitter, caramel syrup, ginger, tonic water

Bourbon, lemon juice, brown sugar, angostura bitter

Rye Whiskey, Red Vermouth, Angostura Bitter

Rum, cane sugar, lime, fresh mint

White rum, Chuzô, Elderflower liqueur, Blue curacao, soda

Amber rum, lemon juice, cane sugar

Amber rum, caramel syrup, lime, hibiscus, ginger, fresh mint

Amber rum, orange juice, pineapple juice, grenadine syrup, angostura bitter

Tequila, Cointreau, lime juice, orange juice, grenadine syrup

Tequila, Cointreau, sugar, lime juice

Tequila, Red Vermouth, Lime Juice, Cranberry Juice, Tabasco

Tequila, white peach liqueur, blue Curaçao, Lime Rose's, rosemary soda

Cranberry juice, red fruit puree, lime

Mango pulp, red beetroot juice, pineapple juice

Green Apple Pulp, Lime Rose's, Rosemary Soda

Lime juice, cane sugar syrup, cranberry juice

*In order to support the Foundation "Seeway, Tanzania", CHF 2.00 is donated to them in full. Your contribution will help to support their educational centre and the schooling of the children. https://www.swtz.org/

- English Breakfast - Kan-Junga - Earl Grey

- Hunan Green - Jasmine Princess

- Rooibos Orange - Peppermint - Verbena

Le Petit Coteau, AOC Chablais, 2019 Bernard Cavé - Ollon

Yvorne Domaine de la Pierre Latine, Grand Cru, 2019 Philippe Gex - Eagle

Les Perches de Fully, 2019 Benoît Dorsaz - Fully

Bernard Cavé - Ollon

Chasselagne, Bernard Cavé cellar, crème de cassis

Le Petit Coteau, AOC Chablais, 2019 Bernard Cavé - Ollon

Merlot, Grand Cru, 2017 Philippe Gex, Domaine de La Pierre Latine, Aigle

Quintessence, 2018 Benoît Dorsaz, Fully

Ollon, Coteau de Verschiez, 2019 Bernard Cavé - Ollon

Ollon, Coteau de Verschiez, 2019 Bernard Cavé - Ollon

Ollon, Coteau de Verschiez, 2019 Bernard Cavé - Ollon

Domaine de la Combaz, 2018 Emile Blum - Ollon

Domaine de la Combaz, 2018 Emile Blum - Ollon