Our lovely selection
for lunch
Lunch
Evanescence
Let us guide you with a menu for the whole table.
A journey in three acts selected by our chef Lucrèce Lacchio, consisting of starter, main course, and dessert.
85 CHF
With the cheese selection
95 CHF
STARTERS
Tuna sashimi, “crème double” & beetroot infused with lemongrass, wasabi condiment
42 CHF
Mackerel fish “mi-cuit”, pineapples & carrots textures, dill flavors
38 CHF
Foie gras terrine with cocoa, thai mango & tarragon pesto, mustard seeds pickles
48 CHF
Cauliflower variation, tangy pomegranate & parsley bechamel
42 CHF
Mackerel fish “mi-cuit”, pineapples & carrots textures, dill flavors
38 CHF
Foie gras terrine with cocoa, thai mango & tarragon pesto, mustard seeds pickles
48 CHF
Cauliflower variation, tangy pomegranate & parsley bechamel
36 CHF
THE SEA
Seared scallops, salsify & lychee symphony, Piedmont hazelnuts
76 CHF
Monkfish fillet, licorice panna cotta, celery & chive salad, cooking jus scented with clementine
76 CHF
Monkfish fillet, licorice panna cotta, celery & chive salad, cooking jus scented with clementine
62 CHF
THE LAND
Melting pork cheeks, roasted chinese artichoke & kumquat mildness, cooking jus
54 CHF
Veal filet mignon, caramelized endives with black garlic, candied pear with Sichuan pepper
78 CHF
Quenelles garnished with black truffle, roasted tuberous chervil & herbs coulis, lemon gel
54 CHF
Veal filet mignon, caramelized endives with black garlic, candied pear with Sichuan pepper
78 CHF
Quenelles garnished with black truffle, roasted tuberous chervil & herbs coulis, lemon gel
44 CHF
CHEESES
Matured cheeses selection
22 CHF
DESSERTS
Chestnut cream and Tahitian vanilla vacherin, grapefruit freshness
22 CHF
Textures of dark chocolate & buckwheat, clementine notes
22 CHF
Peanut & praline soufflé tart, ginger ice-cream (15 minutes of preparation)
25 CHF
Subject to allergies or intolerances, our staff will be happy to inform you about the ingredients used.
Despite all the monitoring we provide, we can in no way guarantee the absence of the offending allergens.
Origin of meat: Switzerland, France. Origin of fish: Switzerland, France (North-East Atlantic). Prices in CHF and 8.1% VAT included.
Le Berceau des Sens, Route de Berne 301, 1000 Lausanne 25
Suisse - Tél. 021 785 12 21