Used as a main ingredient or more subtly as a spice, chocolate or cacao give classic dishes a new twist and inspire inventive new dishes. Savoury specialties include a semi-cooked foie gras with chocolate and a chicken supreme delicately prepared in crust of cocoa nibs.
The dessert menu features a new fruity chocolate fondue, a triple-chocolate mousse and a selection of fine chocolates by award winning chocolatier Philippe Pascoët.
Chocolate-inspired menu offered as an option for lunch and dinner. From CHF.60.- to 95.-.