Tête-moine fondue
Cheese mix of classic Tete de Moine and Gruyere Kaltbach 9 months with white wine and liqueur (Swiss Etterkirsch), served with bread and potatoes.
Fondue Moitié-moitié
Cheese preparation of Vacherin Fribourgeois classic 3 months and Gruyere Kaltbach 9 months with white wine and liqueur (Swiss Etterkirsch), served with bread and potatoes.
Fondue Bourguignonne
Selected meats: organic steer, duck magret, game kangaroo sirloin, organic chicken breast and pork tenderloin d.o.. Tartar and pesto sauces Four salts: sea, smoked, lemon and himalaya Light garlic butter, sweet onion in red wine and café de paris. Potato salad.
Swiss Special Raclette
Swiss Raclette cheese melted on steamed potatoes. To grill marinated meats (pork tenderloin, chicken breast and kangaroo tenderloin) and bacon. Pickles, mushrooms, tartar sauce and spices.
Fondue Vigneron
We will cook the different meats in the broth fondue with black wine and fine herbs. Organic steer, duck magret, game kangaroo sirloin, organic chicken breast and pork tenderloin d.o.. Tartar and pesto sauces. Four salts: sea, smoked, lemon and himalaya. Garlic butters, sweet onion in red wine and coffee [...]
Swiss Raclette
Swiss Raclette cheese melted on steamed potatoes. To grill thin slices of bacon. Pickles, mushrooms, tartar sauce and spices.
