Avenue Montagne Restaurant

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French Touch

Inspired by the hotel's home in Saanenland, Avenue Montagne offers French cuisine in a warm, contemporary setting. Sustainability is at the heart of our cuisine, and a true connection with nature can be found in every dish. We have sourced the finest ingredients from local artisans in our region and prepared them with love to offer a casual menu with a French twist and full of flavour, concocted by our chef and his team.

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RESTAURANT MENU
  • Starters
  • Soups
  • Home-made Pasta
  • No Fish No Meat
  • Main Course
  • Desserts and Cheeses
Homemade Foie Gras Terrine & Brioche
CHF 48.-

Apricot jam and onion jam

Sea Urchin Mousse with Champagne
CHF 55.-

Blackberry, parsnip-Pumpernickel crumble

Swiss Beef Tartare
CHF 64.-

Served mild to spicy with toasted bread and French fries

Scallops in White Wine Butter
CHF 55.-

Green Peas and Apple Granny Smith

Charolais Beef Carpaccio
CHF 48.-

White Alba truffle, pine nuts, cheese and rocket salad

Homemade Foie Gras Terrine & Brioche
CHF 48.-

Apricot jam and onion jam

Swiss Beef Tartare
CHF 64.-

Served mild to spicy with toasted bread and French fries

Charolais Beef Carpaccio
CHF 48.-

White Alba truffle, pine nuts, cheese and rocket salad

Sea Urchin Mousse with Champagne
CHF 55.-

Blackberry, parsnip-Pumpernickel crumble

Scallops in White Wine Butter
CHF 55.-

Green Peas and Apple Granny Smith

Pumpkin Soup
CHF 19.-

Pumpkin seed oil, pickled pumpkin

Quail Consomme
CHF 22.-

Quail egg, Perigord truffle

Pumpkin Soup
CHF 19.-

Pumpkin seed oil, pickled pumpkin

Quail Consomme
CHF 22.-

Quail egg, Perigord truffle

Linguine di Gragnano
CHF 45.-

Garlic, chili, mint, vongole and zucchini flowers

Boletus Risotto
48.-

Mushrooms, Burrata, lime oil

Veal Cheeks Ravioli
45.-

Veal cheek ravioli, chervil velouté, roasted root vegetables

Linguine di Gragnano
CHF 45.-

Garlic, chili, mint, vongole and zucchini flowers

Boletus Risotto
48.-

Mushrooms, Burrata, lime oil

Veal Cheeks Ravioli
45.-

Veal cheek ravioli, chervil velouté, roasted root vegetables

Nussli Salat
36.-

Lamb's lettuce, pumpkin seed emulsion, croutons, poached truffled free-range egg and roasted artichoke

Vegetarian Thaï Curry
CHF 49.-

Vegetables, jasmine rice, coconut milk

Caesar Salad
35.-

Baby romaine lettuce, Parmesan, focaccia chips, cherry tomatoes

Vegan Pizza
CHF 34.-

Mediterranean grilled vegetables, vegan bacon, plant based minced tartar

Vegan Tartar
CHF 64.-

Bean flour, capers, pickles, beetroot, green olives, onions, toast and French fries

Green Mountain Vegan Burger
CHF 47.-

Plant based burger, vegan cheese, saffron bun, BBQ sauce, vegan bacon and French fries

Nussli Salat
36.-

Lamb's lettuce, pumpkin seed emulsion, croutons, poached truffled free-range egg and roasted artichoke

Caesar Salad
35.-

Baby romaine lettuce, Parmesan, focaccia chips, cherry tomatoes

Vegan Tartar
CHF 64.-

Bean flour, capers, pickles, beetroot, green olives, onions, toast and French fries

Vegetarian Thaï Curry
CHF 49.-

Vegetables, jasmine rice, coconut milk

Vegan Pizza
CHF 34.-

Mediterranean grilled vegetables, vegan bacon, plant based minced tartar

Green Mountain Vegan Burger
CHF 47.-

Plant based burger, vegan cheese, saffron bun, BBQ sauce, vegan bacon and French fries

Grilled Lamb Chop
CHF 65.-

Lavender honey crust, bourbon carrots, sage-goat cream cheese macaron

John Dory
CHF 82.-

Grenobloise sauce and cauliflower variation

200g Fillet of Beef Rossini
CHF 96.-

Brioche, foie gras, Perigord truffle jus

Barbaria Duck Breast
CHF 75.-

Layered potato and plum, roasted Macadamia Brussels Sprouts

Quail "Coq au vin" Style
CHF 75.-

Quail praline Breast Parsley root puree Shallots

Sweetbread
75.-

Mustard caviar, potato and lovage

Sole Colbert for 2 persons
190.-

Green asparagus and lemon-saffron potatoes

Grilled Lamb Chop
CHF 65.-

Lavender honey crust, bourbon carrots, sage-goat cream cheese macaron

200g Fillet of Beef Rossini
CHF 96.-

Brioche, foie gras, Perigord truffle jus

Quail "Coq au vin" Style
CHF 75.-

Quail praline Breast Parsley root puree Shallots

John Dory
CHF 82.-

Grenobloise sauce and cauliflower variation

Barbaria Duck Breast
CHF 75.-

Layered potato and plum, roasted Macadamia Brussels Sprouts

Sweetbread
75.-

Mustard caviar, potato and lovage

Sole Colbert for 2 persons
190.-

Green asparagus and lemon-saffron potatoes

Local Cheese Selection
CHF 25.-

Honey, chutney and dried fruits

Chocolate Fondant
CHF 24.-

Felchlin dark chocolate, berries and caramel ice cream

Orange
CHF 24.-

Vanilla mousse, candied orange, orange gel and jam

Pear & Gorgonzola
CHF 22.-

Red wine pear, gorgonzola espuma, honey mousse & white Felchlin chocolate

Crêpes Suzette
CHF 22.-

Flambéed with Grand Marnier and vanilla ice cream

Home-Made Sorbets & Ice Cream
CHF 5.-

Chocolate sorbet, raspberry, mulberry, mango, lemon & basil, strawberry, chocolate, vanilla, sour cream, peanut-caramel, coffee

Local Cheese Selection
CHF 25.-

Honey, chutney and dried fruits

Orange
CHF 24.-

Vanilla mousse, candied orange, orange gel and jam

Crêpes Suzette
CHF 22.-

Flambéed with Grand Marnier and vanilla ice cream

Chocolate Fondant
CHF 24.-

Felchlin dark chocolate, berries and caramel ice cream

Pear & Gorgonzola
CHF 22.-

Red wine pear, gorgonzola espuma, honey mousse & white Felchlin chocolate

Home-Made Sorbets & Ice Cream
CHF 5.-

Chocolate sorbet, raspberry, mulberry, mango, lemon & basil, strawberry, chocolate, vanilla, sour cream, peanut-caramel, coffee

Book 

your table

in our Restaurant

+41 33 748 98 00
Restaurant@parkgstaad.ch

From 15 December 2023

Breakfast from 7:30 am until 11:00 am

Dinner from 7:00 pm to 10:30 pm

Book your table

 

 

 

Severin Kammer

Chef Severin Kammer, 33 years old, becomes the Executive Chef of the Park Gstaad.

Settled in Switzerland, our Chef finds inspiration to creative dishes in the surrounding nature. His goal: to enhance quality and flavors. Local and seasonal products are the keys of his dishes, guided by the knowledge acquired for his extensive experience.  

Book 

your table

in our Restaurant

+41 33 748 98 00
Restaurant@parkgstaad.ch

From 15 December 2023

Breakfast from 7:30 am until 11:00 am

Dinner from 7:00 pm to 10:30 pm

Book your table

 

 

 

Severin Kammer

Chef Severin Kammer, 33 years old, becomes the Executive Chef of the Park Gstaad.

Settled in Switzerland, our Chef finds inspiration to creative dishes in the surrounding nature. His goal: to enhance quality and flavors. Local and seasonal products are the keys of his dishes, guided by the knowledge acquired for his extensive experience.