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A HosFin dinner, cooked by Chef Juliette
From the grill
Four courses
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.
Salad
Leafy salad
Leafy salad with peas, walnuts, fennel, pomegranate and goat cheese.
Starter
Bone marrow
Bone marrow with mushroom tartare and microgreens.
Main
Grilled steak variation
Three grilled cuts, picanha, ribeye and beef fillet, with market vegetables and sauce béarnaise. The chef picks the cuts.
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.
