Signature Menus
Le Deck Restaurant
Gourmet delight Menu - 109.-
Local Wine Pairing 3 glasses - 39.-
The Chef's Table - 140.-
Local Wine Pairing 4 glasses - 49.-
Cheese Supplement - 9.-
Starters
Oscietra caviar, golden brioche
double cream from Alpine Pastures
20gr - 54.-
50gr - 130.-
20gr - 54.-
50gr - 130.-
Wild prawn crudo
Purple fig vinaigrette & toasted buckwheat
44.-
Casarecce with Bronte pistachio & basil pesto
Creamy burrata stracciatella
38.-
Mediterranean octopus carpaccio with Etna almonds
Ripe tomato coulis & socca
33.-
Local porcini cream soup
Mushroom croque, smoked scamorza
28.-
Spring garden
Crunchy vegetables from local farmers & Swiss IP quinoa
22.-
GOURMET DELIGHT MENU
Your 1st step inside Le Deck Restaurant
Amuse bouche
Light starter to your gustative journey
Octopus carpaccio with Etna almonds
Ripe tomato coulis & socca
Duck fillet with vineyard peach
Zaatar-infused eggplant & beetroot
Purple fig with Timut pepper
Vanilla fig cream, sablé Breton & light ricotta
Amuse bouche
Light starter to your gustative journey
Octopus carpaccio with Etna almonds
Ripe tomato coulis & socca
Duck fillet with vineyard peach
Zaatar-infused eggplant & beetroot
Purple fig with Timut pepper
Vanilla fig cream, sablé Breton & light ricotta
Main Courses
Maison Mollard dry-aged beef fillet
Choron sauce, fine green beans & waffle potatoes
64.-
Duck fillet with vineyard peach
Zaatar-infused eggplant & beetroot
56.-
Chablais trout with preserved lemon
Savory chanterelles & corn purée
52.-
Local veal tartare
Tonnato sauce & lettuce heart
49.-
Provençal Stuffed Vegetables
Ratatouille Reduction & Carrot Hummus
38.-
The chef's table
Signature Menu by LIonel Rodriguez
Amuse bouche
Light starter to your gustative journey
Octopus carpaccio with Etna almonds
Ripe tomato coulis & socca
Chablais trout with preserved lemon
Savory chanterelles & corn purée
Duck fillet with vineyard peach
Zaatar-infused eggplant & beetroot
Grand cru chocolate crémeux
hazelnuts & Alpine cream
Purple fig with Timut pepper
Vanilla fig cream, sablé Breton & light ricotta
Amuse bouche
Light starter to your gustative journey
octopus carpaccio with Etna almonds
Ripe tomato coulis & socca
Chablais trout with preserved lemon
Savory chanterelles & corn purée
Duck fillet with vineyard peach
Zaatar-infused eggplant & beetroot
Grand cru chocolate crémeux
hazelnuts & Alpine cream
Purple fig with Timut pepper
Vanilla fig cream, sablé Breton & light ricotta
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
Rich chocolate & coconut mousse
Peanut crisp & mountain herb gel
22.-
Olive oil-roasted Valais apricots
Iced nougat with Sicilian pistachio & almond
21.-
Purple fig with Timut pepper
Vanilla fig cream, sablé Breton & light ricotta
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