The arcade room, long tables beneath the arched windows

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From 12 guests · three courses from 54.–

Banquet menus

Three fixed-price menus, plus the Menu Signature from the current menu. In each one, you choose a starter, a main course and a dessert from the options. Or you build your menu dish by dish.

Build my menu 026 322 34 07

Fixed price, a choice for each course

Choose your menu

For each course, you pick one option for the whole group. You can offer two main courses, for example meat and fish, which your guests choose in advance. A vegetarian or gluten-free plate is always possible, at no extra charge.

Clubs, group outings, family meals

Menu Brasserie

A generous meal without fuss: seasonal velouté, guinea fowl supreme, meringue with double cream.

Choice of starter

Seasonal saladHouse vinaigrette
Seasonal vegetable veloutéAsparagus, gazpacho, squash or potato, depending on the season
Seasonal starterMushroom puff pastry in autumn and winter, tomato and buffalo mozzarella carpaccio in spring and summer

Choice of main course

Prosecco and Parmesan risottoVegetarian
Guinea fowl supremeCreamy thyme sauce, sautéed potatoes
Salmon filletLemon butter, saffron risotto

Choice of dessert

Panna cottaRed berry coulis
Iced meringueGruyère double cream
Tarte Tatin with CalvadosVanilla ice cream

Vegetarian plate on request, at no extra charge

Choose this menu

Round tables laid with menus in the large room

Company dinners, birthdays, christenings

Menu de l'Épée

The house menu: duck carpaccio, sirloin with Voronoff sauce, tiramisu.

Choice of starter

Crispy goat's cheesePeppered honey, baby leaves
Salmon tartareLime and toasted sesame
Lightly cooked duck carpaccioMarinated in orange

Choice of main course

Roast vealCreamy thyme sauce, sautéed potatoes
Beef sirloinVoronoff sauce, sautéed potatoes
Sea bass filletChimichurri, basmati rice

Choice of dessert

Chocolate fondantMolten centre, vanilla ice cream
Homemade tiramisuWith amaretto
Crème brûlée tartlet

Vegetarian plate on request, at no extra charge

Choose this menu

Beef fillet with its sauce, served banquet-style

Weddings, executive dinners, special occasions

Menu Prestige

Scallops or foie gras, beef fillet or rack of lamb, iced profiteroles.

Choice of starter

Scallop carpaccioMediterranean style
Foie gras terrine with cognacFig chutney
Tuna escabecheJapanese style

Choice of main course

Rack of lambIn a Provençal herb crust
Beef filletGratin dauphinois, choice of sauce
Sea bass filletChimichurri, basmati rice
Veal fillet mignon +6.–Sautéed potatoes, choice of sauce

Choice of dessert

Iced profiterolesChocolate coating
Chocolate fondantMolten centre, vanilla ice cream
Crème brûlée tartlet

Morel sauce with the fillets: +6.– · Vegetarian plate on request, at no extra charge

Choose this menu

Roe deer medallion, cherry sauce, spätzli and game garnish

Autumn menu · until 22 Nov

All groups, while the autumn menu lasts

Menu Signature

The current menu, in three courses: in autumn, game.

Choice of starter

Game terrineAutumn chutney
Pumpkin veloutéHint of Maraschino
Chanterelle puff pastryChervil cream

The main course

Roe deer medallionCherry sauce, game garnish

Choice of dessert

Pear poached in red wineTonka bean chocolate sauce, vanilla ice cream
Chestnut bavaroisLingonberry coulis

At current menu prices

Choose this menu

Price per person, in Swiss francs, service included, excluding drinks. Seasonal starters change with the date of your event.

Or build your own menu

Every dish, with its price

Pick the starter, main course and dessert you want: the menu price is the sum of the three. The configurator only shows dishes for the season of your event, and works out the total for you.

Starters

Seasonal saladHouse vinaigrette12.–

Cream of Bintje potatowinterWith a hint of truffle · winter14.–

Risotto de l'ÉpéeSaffron risotto with prosecco and parmesan16.–

Crispy goat's cheesePeppered honey, baby leaves16.–

Marinated salmonOn puff pastry16.–

Salmon tartareLime and toasted sesame16.–

Tuna and avocado tartare20.–

Beef tartareTraditional18.–

Lightly cooked duck carpaccioMarinated in orange18.–

Scallop carpaccioMediterranean style20.–

Foie gras terrine with cognacFig chutney22.–

Tuna escabecheJapanese style22.–

Tomato and buffalo mozzarella carpacciospring–summerSpring and summer14.–

Cream of green asparagusspringSpring14.–

Duo of asparagusspringSauce vierge · spring16.–

Bresaola carpaccio14.–

Scallop carpaccioMango and passion fruit20.–

Mushroom puff pastryautumn–winterBasil cream · autumn and winter14.–

Velouté of squashautumn–winterWith amaretto · autumn and winter14.–

Country terrineautumnOn a bed of salad · autumn16.–

Andalusian gazpachosummerSummer14.–

Main courses

Prosecco and Parmesan risottoVegetarian26.–

Guinea fowl supremeCreamy thyme sauce, sautéed potatoes28.–

Chanterelle risottoautumnVegetarian · autumn28.–

Salmon filletLemon butter, saffron risotto30.–

Sea bream filletSteamed potatoes38.–

Thai noodles and tofuVegetarian, curry and coconut milk32.–

Roast vealCreamy thyme sauce, sautéed potatoes34.–

Pork tenderloin medallionsMushroom sauce36.–

Beef sirloinVoronoff sauce, sautéed potatoes38.–

Duck breastHoneyed orange sauce, rice pilaf38.–

Sea bass filletChimichurri, basmati rice38.–

Rack of lambIn a Provençal herb crust42.–

Beef filletGratin dauphinois, choice of sauce54.–

Veal fillet mignonSautéed potatoes, choice of sauce60.–

Lamb shankHoney and thyme sauce, couscous and seasonal vegetables48.–

Desserts

Panna cottaRed berry coulis10.–

Iced meringueGruyère double cream12.–

Tarte Tatin with CalvadosVanilla ice cream14.–

Chocolate fondantMolten centre, vanilla ice cream14.–

Homemade tiramisuWith amaretto12.–

Crème brûlée tartlet10.–

Iced profiterolesChocolate coating12.–

Seasonal fruit clafoutisVanilla ice cream12.–

Sauces

Béarnaise, Voronoff, red wine and shallot, poivrade, chimichurriincluded

MorelsWith the beef fillet or the veal fillet mignon+6.–

Build my menu

The set lunch for groups

Weekday lunchtimes, for a seminar or a business lunch: green salad or soup, a main course of your choice (stroganoff, chicken curry, roast veal, Thai noodles, roast pork or salmon fillet) and, for three courses, a dessert.

28.– two courses · 35.– three courses

Seminars and business lunches

The standing reception (apéritif dînatoire)

Before the meal or instead of it: you choose your cold, hot and sweet canapés, and the price adds up. Canapés from 2.50.

Standing reception packages

Where we can host you

Where to serve your menu

The large banquet hall

Round tables and parquet floor, up to 120 people.

The small room

Beneath the arched windows, up to 22 people.

The restaurant room

The green wall and the bar, up to 65 people.

The left-hand room

More intimate, with its paintings, up to 28 people.

The terrace

Facing the cathedral, up to 50 people.

All the rooms in pictures

Guests around a round table in the large hall

Your request, in a few minutes

One of our menus, or your own

The configurator picks up the chosen menu, lets you choose for each course, and shows the price per person and the total for your group.

Build my menu 026 322 34 07

Good to know

Frequently asked questions

What does the price of a menu include?

Three courses per person: a starter, a main course and a dessert, service included. Drinks are extra, charged as consumed or as a package.

Can everyone choose their dish on the day?

No: so that everyone can be served together, the menu is set in advance. You can offer two main courses, and your guests choose theirs when they sign up.

Can we mix two menus?

Yes, by building your menu dish by dish: the price is then the sum of the chosen starter, main course and dessert.

Can we come on a Monday or Tuesday?

Yes, from 30 people: we open specially for your group, lunch or dinner, by reservation.

Can guests pay for their own drinks?

Yes. The organiser can cover everything, nothing, or just part (for example the apéritif, mineral water or the wine with the meal): each guest then settles the rest of their drinks on the spot. Just let us know in your request.

Where can we park?

The Planche-Supérieure public car park is right opposite the restaurant. A coach can drop passengers off at the entrance.

What about allergies and vegetarian diets?

Mention them in your request: a vegetarian or gluten-free plate is always possible, at no extra charge.