Your board is composed of 4 products according to availability. Valais cured meat PGI (Switzerland), Valais smoked ham (Switzerland), Valais pepper sausage (Switzerland), Iberian chorizo Bellota (Spain), dry smoked ham with pepper (Corsica), Cecina de Leon (Spain), Rosette (France), dry sausage (France), Coppa (Italy), Speck (Italy), Lonzo (Corsica).

Saumon (NO, Qualité Premium), Omble (IS), Truite (FR), Féra (lac Léman) 100% naturelle, produits issus de poissons frais et fumage artisanal / selon arrivage Contient de la crème sans lactose, citron, poivre, sel, épices Selon arrivage

Origine France C’est un magret de canard français frais mariné avec des épices sélectionnées, ensuite fumé dans un fumoir artisanal.

Norvége Premium Mariné à l'aneth

Lac Léman Sans adjonction de produits conservateurs ou additifs. Fumage artisanal à Nyon

Valais, CH Sans sulfite environ 50-55 G

Swiss origin. Topping: potatoes, baked cherry tomatoes and green salad.

Norway, made in Nyon. Topping: potatoes, baked cherry tomatoes and green salad.

Om/Mald, made in Nyon. Topping: green salad, tabbouleh and quinoa.

200 g, meat from Switzerland. Topping: potatoes, cherry tomatoes and green salad. Teriyaki style or sauce of your choice; Beurre Café de Paris, Garlic sauce, Moutarde de Meaux.

200 g, meat from the USA. Topping: potatoes, cherry tomatoes and green salad. Teriyaki style or choice of sauce: Paris Coffee Butter, Garlic Sauce, Meaux Mustard.

200 g, Uruguayan origin. Topping: Baked potatoes and green salad. Teriyaki style or choice of sauce: Paris Coffee Butter, Garlic Sauce, Meaux Mustard.

200 g, origin Chile. The term "Wagyu" means "Japanese beef". BMS: Beef Marbling Score up to 12. Numerous studies by American universities have shown that the intramuscular fat of Wagyu meat is lower in cholesterol than other breeds of beef. It also contains a high level of unsaturated fatty acids, including conjugated linoleic acid (CLA), a substance similar to linseed oil that helps prevent certain cardiovascular and carcinogenic diseases.

100 gr, A5 yield and meat quality from 1 to 5 / BMS: Beef Marbling Score up to 12). Also known generically as "Kobe Beef". A5 is the highest possible quality score awarded by the Japanese government. Every five years, a "Wagyu Olympics" is held to determine the best Wagyu in Japan, and thus in the world. In September 2017, Miyazaki-gyu was ranked first for the third time in a row, a first in Japanese history and therefore rightly allowed to use the title "Best Wagyu in the World". Topping: potatoes and green salad. We suggest not using any sauce to preserve all the flavours of this unusual meat.

Double cream panna cotta ice cream with raspberry coulis (12%), red fruits. May contain almonds, hazelnuts and soya.

Tarte tatin and its cream.

75 cl, 53% cabernet sauvignon, 40% merlot, 4% cabernet franc, 3% petit verdot, AOC Haut-Medoc, Bordeaux, France, 2016.

75 cl, Grenache, Côtes Catalanes, Maison Jean Pla, Languedoc-Roussillon, France, 2018.

75 cl, Malbec, Languedoc-Roussillon, France, 2018.

75 cl, Grenache noir, Mourvèdre, Syrah, Châteauneuf Du Pape AOC, Tradition, Vallée Du Rhône, France, 2016.

75 cl, Grenache (Vielles Vignes 1950), Côtes-du-rhône, Jardin secret, France, 2015.

75 cl, Syrah, Domaine Les 4 Vents, Crozes Hermitage, AOP, Vallée Du Rhône, France, 2016.

75 cl, Syrah, Côte Rôtie AOC, Domaine François Villard, Vallée Du Rhône, France, 2017.

75 cl, 65% Grenache; 20% Syrah, 5% Mourvèdre, 5% de counoise, muscardin and vaccarèse, Châteauneuf du Pape AOC, Paul Avril, Rhône Valley, France, 2014.

75 cl, Syrah, Côte Rôtie AOC, Guigal, Rhône Valley, France, 2015.

75 cl, Montepulciano D'Abruzzo DOC, Abruzzo, 14.51%, 2014. Deep ruby in colour, it gives on the nose and palate aromas of ripe red fruit and undergrowth such as blackberry, blueberry, plum, black cherry and an obvious note of Violet. Its aromatic structure is also clothed in tertiary notes of cocoa, liquorice, tobacco, clove, black pepper and leather. Warm and robust, with elegant tannins, good structure and long persistence. To be enjoyed several years later.

75 cl, Sangiovese, Merlot, Cabernet Sauvignon (98 points Luca Maroni), Ombrie, 2017.

75 cl, Cantina Diomede IGP, Pouilles, 2016.

75 cl, Cannonau, 14,5%, Oriu, Quartomoro Di Sardegna, 2017.

75 cl, Nero d'Avola, Sibiliana, IGP, Sicilia, 2018.

75 cl, recommended serving temperature 10 to 12 °C.