Trout, matcha tea, watercress, lemon
Yellow and orange
Venison tartare, red currants, tarragon, onion seeds
Carp tagliatella, melon
Nettle bottoni, buttermilk, bottarga
Frico
Shades of aubergine
Escargot “in scarpetta”
Eel and pork, sauerkraut, cranberries
Saurnschotte, broad beans, rhubarb, chicken
Green freshness
Sturgeon in carpione, orange mayo, black truffle
Aubergine millefeuille, saurnschotte, tomato gazpacho
Marinated deer, swiss pine, tubers and moss
Potato velvety, buckwheat, herbs, anchovy sauce
Egg tortelli, wood anise, mushrooms
Chamois ravioli, poppy seeds
Veal, hay
Fruits and vegetables salad with olive oil ice-cream
Mixed desserts