Le Comptoir Canaille

Menu

Appetizers

French onion soup

14.-

Oyster (Marenne Oleron number 3)

4.-

Fresh snails, garlic butter (6 items or 12)

19/32.-

Roe deer terrine 

18.-

Poached eggs in red wine on grilled bread, lard, and mushroom

16.-

Herring filet marinated in white wine, potatoes in olive oil

15.-

Rosated fleur de sel bone marrow, grilled bread

18.-

Mains

Pan-fried sweetbread, deglazed with porto, vegetables, mashed potatoes

36.-

Pot-au-feu and small marrow bone, vegetables

35.-

Duck confit parmentier with parmesan cream and mashed potatoes

38.-

Sea bass fillet fried in salt flower, with white shallot butter and vegetables

39.-

Parisian beef entrecôte 350.- grs. or 250grs., fried potatoes

38.-/48.-

Our Classics

Knife Cut Beef tartar, grilled bread and hash browns

36.-

Braised beef cheek, glazed carrots, potato puree

36.-

Lamb shank confit, fresh thyme reduction, potato puree

38.-

Desserts

Rum baba with sweet whipped cream

14.-

Molten chocolate cake

12.-

Cheesecake

13.-

Chestnuts mousse with Amaretto

14.-

Cheese assortment

14.-

Pear Belle-Hélène (pear with melted chocolate)

13.-

Dishes on this menu without an asterisk (*) next to them are made entirely in house with raw and traditional kitchen produce according to the “Fait Maison” label criteria established by the Fédération romande des consommateurs (FRC), GastroSuisse, Semaine du Goût and Slow Food CH
The asterisk (*) indicates that the barbecue sauce does not satisfy the “Fait Maison” label criteria.
Origin of meat: Switzerland and France (lamb: New Zealand)
Origin of Seal: France (Corsica) and Spain
Origin of perch fillet: Ireland or Estonia

 

7,7 % VAT included