Home » Plats du podium » Grilled Norwegian halibut with candied Sottoceneri lemons. Royal crab with herbs from the Gorges de Pichoux. Bayaldi of chicory and semi-candied black radish. Braised scallops with sour Crissier carrots. Amandine subric from the Vaud region with imperial ossetra oysters.
Grilled Norwegian halibut with candied Sottoceneri lemons. Royal crab with herbs from the Gorges de Pichoux. Bayaldi of chicory and semi-candied black radish. Braised scallops with sour Crissier carrots. Amandine subric from the Vaud region with imperial ossetra oysters.
