Loading
A HosFin dinner, cooked by Chef Juliette
The tasting menu
Seven courses
Seven courses served one after another, from purple potato chips with caviar to sea bass in beurre blanc and beef fillet with truffle purée, then Brillat-Savarin and dark chocolate crémeux.
Starter
Purple potato chips
Purple potato chips with caviar and chives.
Starter
Zucchini roulade
Courgette roulade with whipped feta and garden flowers.
Soup
Cauliflower and herb velouté
Cauliflower and herb velouté.
Main
Poached sea bass
Poached sea bass with beurre blanc, celery and apples.
Main
Filet de bœuf
Beef fillet with veal jus, truffle potato purée and baby vegetables.
Brillat-Savarin
Brillat-Savarin cheese with raspberry compote and black pepper.
Dessert
Crémeux chocolat noir
Dark chocolate crémeux with blackberry coulis.
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.
