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Restaurant du Jura
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The chef flambéing a pan at the kitchen pass.

À la carte

What we are serving today

Everything is made in house. The perch come from our lake, according to the catch — the lake decides, not us.

Takeaway

Every dish on our menu is available to take away, at 20 % off.

  • House tapenade

    200 g
    8.–

  • Jura salad dressing

    2.5 dl
    3.80
    5 dl
    7.–

Starters

  • Small mesclun salad veg

    Young leaves

    7.–

  • Mixed seasonal salad veg

    12.–

  • Summer salad veg

    Mesclun, cherry tomatoes, pine nuts, Grana Padano

    11.–

  • Fresh salad veg

    Watermelon, cherry tomatoes, beetroot, feta, Taggiasca olives, mint, parsley, balsamic vinaigrette

    starter
    17.–
    main
    25.–

  • Datterino tomatoes & burrata stracciatella veg

    With fresh basil

    20.–

  • Tomato bruschetta with fresh basil

    Confit garlic & San Daniele ham, 20 months

    22.–

  • Duck foie gras terrine, cooked the old way

    Mango chutney & toasted brioche

    25.–

  • Oven-gratinated bone marrow

    With fleur de sel and fresh herbs — about 25 minutes

    1 piece
    15.–
    2 pieces
    22.–

  • Small portion of perch fillets from our lake

    Subject to the catch

    meunière
    24.–
    in lemon cream
    25.–

  • Small portion of deep-fried perch

    21.–

Fish

  • Deep-fried perch fillets

    37.–

  • Three deep-fried lake fish

    36.–

  • Perch fillets from our lake

    Subject to the catch

    meunière
    46.–
    in lemon cream
    47.–

  • Sea bass fillet in a garden herb crust

    Cherry tomato coulis

    47.–

  • Large organic prawns roasted with Kampot pepper

    Creamy basil sauce & confit tomatoes

    47.–

Meat

  • Traditional beef tartare

    starter
    21.–
    main
    31.–

  • Beef tartare with basil pesto

    starter
    23.–
    main
    34.–

  • Beef tartare with scented oil

    White truffle & foie gras

    starter
    27.–
    main
    39.–

  • Lamb shank from Cheyres

    Confit in its own juices with garlic & thyme

    39.–

  • Cordon bleu with melting rustic Vacherin

    pork
    38.–
    veal
    47.–

  • Pluma “Ibérico Pata Negra”

    Oven-roasted with fleur de sel

    47.–

  • Prime beef fillet tips

    Roasted with Meaux mustard

    46.–

  • Veal fillet roulade with fresh chanterelles

    Spinach, panko crumb

    47.–

  • Prime beef fillet heart roasted in brown butter

    Sauce of your choice: fresh herb butter, Meaux mustard or shallot

    55.–

New this season

  • Crisp lamb, hummus and tabbouleh new

    starter
    19.–

  • Vitello tonnato, reimagined new

    Fried capers and basil

    starter
    23.–

  • Puff pastry with fresh chanterelles veg new

    With herbs from the garden

    starter
    23.–

  • Sea bream carpaccio & fennel new

    With yuzu

    starter
    24.–

  • Green Power salad veg new

    Baby spinach, broccoli, avocado, edamame, quinoa, green sauce

    starter
    17.–
    main
    25.–

  • Open raviolo with prawns & baby vegetables new

    Light saffron sauce

    starter
    23.–
    main
    34.–

  • Oven-baked summer vegetable tian & wheat veg new

    main
    26.–

  • Roasted corn-fed chicken supreme new

    Creamy spiced sauce with coconut

    main
    34.–