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Chef Juliette plating a starter

Four courses

From the grill

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

Bone marrow and a leafy salad, then three cuts from the grill, picanha, ribeye and beef fillet, with sauce béarnaise, and raspberry tiramisu to finish.

  1. Salad

    Leafy salad

    Leafy salad with peas, walnuts, fennel, pomegranate and goat cheese.

  2. Starter

    Bone marrow

    Bone marrow with mushroom tartare and microgreens.

  3. Main

    Grilled steak variation

    Three grilled cuts, picanha, ribeye and beef fillet, with market vegetables and sauce béarnaise. The chef picks the cuts.

  4. Dessert

    Raspberry tiramisu

    Tiramisu with raspberries.

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
  • Grilled steak variation
  • Chef Juliette at the stove
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