Mazot Suisse

Thirteen stars Salad

Variety of seasonal lettuce, tomatoes, onions, seasoned with homemade dressing

Country Pâté

Plate of tomatoes and basil mozzarella

Served with extra virgin olive oil

Smoked Atlantic Salmon

Accompanied with capers, onions and parsley

Proscuitto

Plate of proscuitto

Dried beef Grisons

Trench finely

Valaisanne Plate

Assortment of dried meat and terrine

Onion soup of Mazot

Prepared in the traditional way

Escargots in garlic so Mazot

Six
8
Gratin
9
Twelve
14
Gratin
15

Camembert baked and raspberry coulis

Gently baked and served on raspberry sauce

The crust Theo

(Authentic since 1963)
Black Forest ham and emmental cheese
Entrance
12
Main course
17

The crust of Mazot

Black forest ham, mushrooms and Emmental cheese

Entrance
13
Main course
19

Crust Three Cheese

Goat, Emmentaler and brie

Entrance
14
Main course
20

The crust Valaisanne

Bacon, black forest ham, mushrooms, melted brie and emmental

Entrance
15
Main course
21

Swiss Traditional

Tomatoes Fresh Herbs

Safran and Onions

Five Pepper and Cognac

Forest

(mixed mushrooms and morels aroma)

Chinese Beef

Thin slices of beef cooked in a beef broth

Three meat

Italian sausage, merguez sausages and breaded chicken

Bressane

Chicken breast strips coated lightly home breadcrumbs

Vaudoise

Filet Mignon wrapped pork paprika

Valaisanne

Beef shoulder fillet coated Mazot so spicy breadcrumbs

Duo Township

Half and half Vaudoise Valaisanne

Sirloin beef

Duck breast

Thin slices of duck breast

Filet Mignon Beef

Glass Kirsch

Tradition holds that the bread is soaked in kirsch and cheese

Plate of mushroom

Fresh mushroom market

Vegetable dish

Selection

Fruit plate

Apples and Pears

Dried beef Grisons

Trench finely

Fine charcuterie plate

Charcuterie selection for a person

Our Traditional Raclette

Accompanied by new potatoes, pickled onions, pickles and marinated vegetables

Entrance
15
Main course (2 servings Enter finest charcuterie salad)
33

Our house tartiflette

Potato Gratin who cooked with black forest ham, onions, white wine, cream cheese gratin baked raclette

Entrance
14
Main course (accompanied by fine salad deli)
31

Special Wednesday

Price per person
A choice of entry
Thirteen stars Salad
Chef's selection
Fondue bourguignonne (oil) choice
Served with potatoes and sauces
Three meat
Italian sausage, merguez sausages and breaded chicken
18
Fondue Bressane
Chicken breast strips coated lightly home breadcrumbs
19
Sirloin Beef Fondue
22

Special Thursday

Price per person
A choice of entry
Thirteen stars Salad
Chef's selection
Main Course
Served with potatoes and sauces
Beef Fondue Chinoise (broth)
17