Restaurant Cheval Blanc
Overview
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Hint
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Intro
Let yourself be surprised by the refined and renowned cuisine in a traditional restaurant in a warm setting.
Information
Description
Let yourself be surprised by the refined and renowned cuisine in a traditional restaurant in a warm setting.
Our specialities of the month :
As an appetizer:
- Pan-fried duck foie gras, quince compote, toasted toast.
- The game terrine in the chef's style
- The deer carpaccio with mushrooms from the region
- Agnolotti with truffles and candied tomatoes
- Quail supremes on a bed of sauerkraut in Sauterne
Main dishes :
- Hunting venison stew
- Deer medallions "Mirza"
- Wild boar filet mignon with morel sauce
- Flambéed deer fillets, stroganoff sauce
- The hare steak with prunes and its liqueur
- Saddle of venison "Cheval Blanc" with forest sauce, min. 2 persons, preparation time 35 min.
Cold starters:
- Smoked salmon and its salad from the market.
- Green salad
- Mixed salad
Hot appetizers:
- Warm beef carpaccio with truffle oil and balsamico
- Jumbo shrimp au gratin with herbs
Specialties of the house:
- Veal kidneys in Calvados
- Beef fan with mustard
- Medallions of forest calf
- Steak tartare
Fish and shellfish :
- Fillets of perch
- Jumbo shrimps à la Provençale
- Fish of the day on request
Our plusses
- Menu of the day at Fr. 20.00 with starter, main course, dessert and mineral 3d
- We offer a "Surprise Menu" whose dishes vary from 4 to 9 litters depending on the arrivals and the inspiration of the moment.
- Banquet rooms (20, 50 or up to 70 people)
- Catering service in the restaurant or outside, equipment included up to 100 people (min. 20 people)
- Terrace
- WC and easy access for disabled people
- Credit cards are accepted
Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.
Restaurant facilities
- Terrace
Restaurant Offer
- Regional specialties
- Swiss cuisine
- Venison
Payment options
- Maestro
- Visa
