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
Select meats: Organic beef, duck breast, kangaroo tenderloin, organic chicken breast, and pork tenderloin. Four salts: sea salt, smoked salt, lemon salt, and Himalayan salt. Light butters: garlic, sweet onion with red wine, Parisian coffee, and spicy. Potato salad.
Swiss Special Raclette
Swiss Raclette cheese melted over steamed potatoes. For grilling marinated meats (pork tenderloin, chicken breast, and kangaroo tenderloin) and bacon. Pickles, mushrooms, zucchini, and spices.
Fondue Vigneron
We will cook the different meats in a fondue of black wine broth and fine herbs. Organic beef, duck breast, kangaroo tenderloin, organic chicken breast, and pork tenderloin. Four salts: sea salt, smoked salt, lemon salt, and Himalayan salt. Garlic butter, sweet onion in red wine, Parisian coffee, and spicy butter. Salad [...]
Swiss Raclette
Swiss Raclette cheese melted over steamed potatoes. Thin slices of bacon to cook on the grill. Pickles, mushrooms, zucchini, and spices.