Le Comptoir Canaille

Menu

Appetizers

Sea bass tartare with citrus fruits and cucumber, toasted bread

                                                        19.-

 

Artichoke salad, cream cheese, smoked duck breast

 

15.-

Fresh snails, garlic butter (6 items or 12)

19/32.-

Country terrine

18.-

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

16.-

Vegetable tartare mixed with avocado, beet vinaigrette

14.-

Rosated fleur de sel bone marrow, grilled bread

18.-

Mains

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

36.-

Duck breast with five berries,
couscous with fresh herbs, arugula and tomatoes

36.-

Vegetable tartare mixed with avocado, beet vinaigrette, potatoes

 
 

34.-

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, mashed potatoes

36.-

Lamb shank confit, fresh thyme reduction, potato puree

38.-

Desserts

Rum baba with sweet whipped cream

14.-

Molten chocolate cake

12.-

Rhubarb crumble

13.-

Café gourmand (a coffee with four small desserts from the menu)

14.-

Cheese assortment

14.-

Toblerone mousse (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