Chef's Table
Signature Menu by Lionel Rodriguez
4 Course Meal - 109.-
Local Wine Pairing 3 glasses - 39.-
6 Course Meal - 140.-
Local Wine Pairing 4 glasses - 49.-
Cheese Supplement - 9.-
Starters
Caviar
New year, new dish
Offered every month in 2025
Oscietra caviar, golden brioche
double cream from Alpine Pastures
20gr - 54.-
50gr - 130.-
Local Veal Tartare
Crispy Potatoes
Tonnato Sauce & Bitter Herb SaladVinaigrette
49.-
Wild prawn crudo
Purple fig vinaigrette & toasted buckwheat
40.-
Smoked tuna belly & marinated octopus
Colorful heirloom tomatoes & Cretan smoked eggplant caviar
35.-
“Puys d’Amour” Melon Gazpacho
Marinated Watermelon
28.-
Spring garden
Crunchy vegetables from local farmers & Swiss IP quinoa
22.-
The chef's table
Signature Menu - Jul 2025
4 course menu
Vegetable Patience
Light starter to your gustative journey
“Puys d’Amour” Melon Gazpacho
Marinated Watermelon
Dry-Aged Sirloin from Maison Mollard
Ligurian Tartlet & Yellow Zucchini Cream
Hibiscus-scented candied peach
Citrus freshness, fromage blanc sorbet & fennel
Vegetable patience
Light starter to your gustative journey
“Puys d’Amour” Melon Gazpacho
Marinated Watermelon
Dry-Aged Sirloin from Maison Mollard
Ligurian Tartlet & Yellow Zucchini Cream
Hibiscus-scented candied peach
Citrus freshness, fromage blanc sorbet & fennel
Main Courses
Dry-Aged Sirloin from Maison Mollard
Ligurian Tartlet & Yellow Zucchini Cream
61.-
Riviera Char with Two-Caviar Beurre Blanc
Green Beans, Spring Onion & Vully Rice
57.-
Dents du Midi lamb, two-cooked styles
stuffed rondini & crispy panisse
55.-
Artisanal durum wheat rigatoni
Summer white truffle & 18-month aged Parmigiano Reggiano
43.-
Provençal Stuffed Vegetables
Ratatouille Reduction & Carrot Hummus
38.-
The chef's table
Signature Menu - Jul 2025
6 course menu
Vegetable Patience
Light starter to your gustative journey
“Puys d’Amour” Melon Gazpacho
Marinated Watermelon
Riviera Char with Two-Caviar Beurre Blanc
Green Beans, Spring Onion & Vully Rice
Dry-Aged Sirloin from Maison Mollard
Ligurian Tartlet & Yellow Zucchini Cream
Valais apricot with coconut douceur
caramelized popcorn gelato
Hibiscus-scented candied peach
Citrus freshness, fromage blanc sorbet & fennel
Vegetable patience
Light starter to your gustative journey
“Puys d’Amour” Melon Gazpacho
Marinated Watermelon
Riviera Char with Two-Caviar Beurre Blanc
Green Beans, Spring Onion & Vully Rice
Dry-Aged Sirloin from Maison Mollard
Ligurian Tartlet & Yellow Zucchini Cream
Valais apricot with coconut douceur
caramelized popcorn gelato
Hibiscus-scented candied peach
Citrus freshness, fromage blanc sorbet & fennel
Salted Epilogues
Selection Of 5 Cheeses MATURED BY MAISON DUTTWEILER
SWEET LETTUCE SALAD WITH AGED VINEGAR
26.-
SELECTION OF 3 CHEESES FROM THE MARKET
Cheeses of the day, SWEET LETTUCE SALAD WITH AGED VINEGAR
16.-
Sweet Epilogues
Chocopuccino with Caramel Parfait
Light Grand Cru Chocolate Mousse, Vanilla Ice Cream, & Coffee Praline
22.-
Raspberry & Matcha Tiramisu
Ladyfinger Biscuit, Bronte Pistachio Ice Cream
21.-
Hibiscus-scented candied peach
Citrus freshness, fromage blanc sorbet & fennel
20.-
Seasonal Sorbets & ICE CREAMS
3 Homemade Varieties
16.-
Raisin in Lees “Famille Rogivue”
Grape Sorbet
16.-
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Philosophy
Of Chef Rodriguez
Passion, Expertise &
Spirit of Sharing
Guided by his Mediterranean roots, hand in hand with local artisans, Chef Lionel Rodriguez carefully selects the treasures of our Swiss lands to create a menu full of color and surprises.
Find us
Find Us
Lausanne
20 minutes by car & 30 minutes by train/bus
Vevey
10 minutes by car & 15 minutes by train/bus
Montreux
15 minutes by car & 30 minutes by train/bus
Geneva
55 minutes by car & 75 minutes by train/bus
Bulle
30 minutes by car & 75 minutes by train/bus
Martigny
35 minutes by car & 75 minutes by train/bus