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A HosFin dinner, cooked by Chef Juliette
From the sea
Four courses
Mussels with cucumber velouté, langoustine with beurre blanc and Osetra caviar, saffron risotto with scallops, and crème caramel to finish.
Starter
Moules
Mussels with cucumber velouté.
Starter
Langoustine
Langoustine with beurre blanc, Armagnac and Osetra caviar.
Main
Saffron risotto
Saffron risotto with scallops and bresaola chips.
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.
