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Chef Juliette piping onto a plate

Seven courses

The tasting menu

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

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.

  1. Starter

    Purple potato chips

    Purple potato chips with caviar and chives.

  2. Starter

    Zucchini roulade

    Courgette roulade with whipped feta and garden flowers.

  3. Soup

    Cauliflower and herb velouté

    Cauliflower and herb velouté.

  4. Main

    Poached sea bass

    Poached sea bass with beurre blanc, celery and apples.

  5. Main

    Filet de bœuf

    Beef fillet with veal jus, truffle potato purée and baby vegetables.

  6. Brillat-Savarin

    Brillat-Savarin cheese with raspberry compote and black pepper.

  7. 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.

Chef Juliette
  • Zucchini roulade
  • Chef Juliette plating a course
  • Filet de bœuf
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