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Chef Juliette plating by the window

Four courses

From the sea

Chef Juliette, the chef who cooks this menuA HosFin dinner, cooked by Chef Juliette

Mussels with cucumber velouté, langoustine with beurre blanc and Osetra caviar, saffron risotto with scallops, and crème caramel to finish.

  1. Starter

    Moules

    Mussels with cucumber velouté.

  2. Starter

    Langoustine

    Langoustine with beurre blanc, Armagnac and Osetra caviar.

  3. Main

    Saffron risotto

    Saffron risotto with scallops and bresaola chips.

  4. Dessert

    Crème caramel

    Crème caramel.

Tell us about allergies when you book.

Made in your kitchen.

Everything is cooked in your kitchen, to order, by hand, by Chef Juliette. Each course is plated and served at your table, then cleared away.

I grew up in my father's restaurants and trained in Michelin-starred kitchens, at Bellevue Palace in Bern and Baur au Lac in Zurich. Now I cook in yours: everything to order, served course by course while Janina looks after the table, so all you have to do is sit down with your guests.

Chef Juliette
  • Chef Juliette cooking in a home kitchen
  • Chef Juliette slicing fish
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