Le mont-rouge

- « Perles de Tsar » from Armor oysters with shallot vinegar and bread

- Marennes Oléron number 2 oysters with shallot vinegar and bread

- Four « Perles de Tsar » from Armor oysters roasted with bacon and leek

- Smoked deer carpaccio with old cheese from Nendaz and a Jerusalem artichoke mousse with black truffle

- Layers of foie gras and apples marinated in a raspberry vinegar and honey

- Parmentier of boneless frog-legs with black truffle

- Lobster bisque with puff paste spoon

Beef «race d’Hérens»

- Small ‘Hérens’ beef escalopes with snails

- Grilled entrecôte with morels and boletus sauce

- Roast beef cutlet, Bearner Sauce (from 2 persons)

- Lamb from Nendaz with raz-el-hanout and couscous

- Roasted suckling pig filet, sage sauce

- Seebarsch in Sauerkraut gebraten und Champagnersauce

- Boil ham turbot, saffron muskeeter sauce and riso venere

Framboises de Nendaz gratinées au sabayon à la liqueur de framboise, glace au lait condensé

Tarte fine aux abricots de la vallée, glace lait d’amande

Variation au chocolat

Trilogie de sorbets arrosés

Vacherin glace crème double-framboise

Plateau de fromages