Christmas' eve 2008
L’amuse bouche
Little Appetizer
La terrine de foie gras de canard et la geléee au sauterne
Le chutney de figue, compote d'oignons rouge et brioche doré
Goose liver terrine and stewed figs, Sauterne-jelly
Compote of red onions and crispy brioche
La Fondue Bacchus mixed
Thin sliced chicken and veal on wooden skewers and chinese dim sums are simmering in a rose wine broth while you are choosing your favourite sauces and pickles
L’assiette de fromages d’ici et d’ailleurs
Swiss and French Cheese
or
La bûche de Noël
Traditional Christmas pudding
New Year's Eve 2008
L’amuse bouche et la coupe de Champagne Nicolas Feuilllate
A glass of sizzling champagne served with an appetizer
Le tranches de saumon d'Ecosse fumée et les queues d'écrevisse marinés à la provençale
La mousse de fenouil safrané et gelée au Pastis
Smoked Scottish salmon and crawfish tails marinated in fresh herbs
Mousseline of saffron fennel and Pastis yelly
La Fondue Bacchus mixed
Thin sliced chicken and veal on wooden skewers and Chinese dim sums are simmering in a rose wine broth while you are choosing your favourite sauces and pickles
L’assiette de fromages d’ici et d’ailleurs
Swiss and French cheese
or
L'opera à la feuilleté d'or et sauce cappuccino, la glace vanille bourbon
Almond bisquit and vanilla-espresso-mousse coated with dark chocolat, served with vanilla ice cream
Fr. 109. 00 per person