Fine dining restaurant · Cossonay, Vaud
À la Carte
The à la carte menu changes with the seasons.
Starters
Soup of the day (Tuesday to Friday at lunchtime)
10.-
Mixed leaves (Tuesday to Friday at lunchtime)
10.-
Young partridge confit, finely sliced, beetroot textures and wood avens
32.-
Lightly confit Arctic char, wasabi and yuzu
34.-
Bone marrow cannon with snails (15 minutes cooking time)
34.-
Turnip triangolini with fresh ewe’s cheese in anise hyssop broth
26.-
Green cabbage pompon, creamy black garlic sauce
29.-
Main courses
Grilled venison saddle, elderflower-infused jus and black pepper
68.-
Grouse Tic-Tac, Lagavulin and chestnuts
56.-
Pheasant bonbon, Albufera sauce with masterwort
44.-
Roasted veal kidney with brown butter
42.-
Grilled Angus beef, aged 35 days, bitter orange and fir buds
56.-
Confit pike-perch, broccoli textures and matcha
48.-
Celeriac roasted in a cocotte and flambéed with rum, fregola sarda risotto and vegetable
38.-
Desserts
Quince variation, buckwheat and parsley sorbet
16.-
Fig variations, sweet woodruff and fig-leaf consommé
19.-
Like a chocolate tart, pear duo and hibiscus
18.-
Cheese selection
18.-
Creamy 36-month-aged Gruyère caramel mousse
12.-
Dessert of the day (Tuesday to Friday at lunchtime)
9.-
Ice cream or sorbet, per scoop
5.-
Selection of ice creams or sorbets
14.-
Short Game Menu
Starter + main course
68.-
Main course + dessert
68.-
Wine pairings
To accompany your menu
François offers wine pairings by the glass or by the half-glass.
With alcohol
3 half-glasses
21.-
3 glasses
42.-
4 half-glasses
28.-
4 glasses
56.-
5 half-glasses
35.-
5 glasses
70.-
6 half-glasses
42.-
6 glasses
84.-
Alcohol-free
3 glasses
24.-
4 glasses
32.-
5 glasses
40.-
6 glasses
48.-
Children up to 10: 50% off the à la carte menu, all year round.
Origins: beef and veal from Switzerland; venison from Switzerland/Liechtenstein/Czechia; grouse from Scotland; young partridge and pheasant from France; fish from Switzerland; snails from Vallorbe/Burgundy.
Our bread is kneaded, shaped and baked on site using Swiss flour.
Menu Héritage
Haute-cuisine dining, reflecting a journey of achievement and driven by exacting standards that extend to every aspect of the table.
198.-
The à la carte menu evolves alongside the tasting menus and Daily Lunch served at lunchtime, following the rhythm of local producers.
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FAQ
Can I dine à la carte at the restaurant?
Yes. The à la carte menu offers starters, main courses and desserts alongside the tasting menus. It changes with the seasons.
How often does the à la carte menu change?
The menu is renewed several times a year, following the seasons and deliveries from producers in the region.
Do the listed prices include service?
Prices are shown in Swiss francs and include service and VAT.
Do you accommodate food allergies?
Yes. Please mention any allergies or intolerances when booking; the kitchen brigade will adapt preparations wherever possible.