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A N N E - SO P HI E P I C
CHRISTMAS MENU
DINNER
ON SUNDAY, DECEMBER 24TH 2017
LUNCH
ON MONDAY, DECEMBER 25TH 2017
Amuse-bouche
Beetroot, camomile, hibiscus and black truffle
Tabouriech oyster in a salted Meyer lemon jelly,
black cardamom and lovage ice cream
Foie gras with grapes macerated in Marc
Line-caught sea bass with Osetra caviar, a favourite of my father, Jacques PIC (1971)
Game pie
Yule log
CHF 350.- per person
Reservation : +41 0 21 613 33 39 / asp@brp.ch
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