Menu

Menu of

the day

From Tuesday to Friday, L'Essentiel offers a fresh and delicious daily menu, created according to the inspiration of the moment and market produce.

Asparagus in Three Courses

55.-

When the Chef and his Sous-Chef bring their talents together, the menu comes alive

Starter


Vegetal elegance with a hint of saffron – 17.–

Asparagus carpaccio prepared two ways, grilled morels, and saffron-flavored mayonnaise


Plat


Spring Risotto – 32.–
Asparagus and strawberry risotto, Parmesan crisp, and basil foam



Dessert


Asparagus with Chocolate Indulgence – 14.–
hocolate fondant, custard, and sweet asparagus tagliatelle

Starter + main course
22.-

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The seasonal menu

To begin

Menu of the restaurant l'Essentiel - Borex

STARTERS

Salade of The Day

Croutons, roasted seeds, crispy onions, and seasonal vegetables.

8.-
The Forest Egg

Poached egg, sautéed mushrooms and Parmesan foam.

20.–
The Elegant Radish

Multicolored radish carpaccio, vegetable vinaigrette and marinated feta.

17.-
The Kiwi & Sea Pairing

Scallop tartare, kiwi brunoise and vanilla gel.

23.-
La Foie du Chef - Gourmet Pot-au-Feu

Beef cheek terrine, foie gras insert and onion jam.

25.-

To enjoy yourself

Menu of the restaurant l'Essentiel - Borex

MAIN DISHES

The Classic Beef Entrecôte

200 g of swiss beef served with Café de Paris sauce, fries, and seasonal vegetables.

45.–
Whiting in Softness

Whiting ballotine, Ebly risotto with sun-dried tomato, tarragon sauce and lemon pearls.

42.-
Signature Perch Fillets

Fresh perch fillets 180g, prepared meunière-style or with our “Essentiel” sauce, served with French fries and a trio of vegetables.

38.–/43.–
The Art of the Chop

350g pork chop, aged 4 weeks, slow-cooked, with barbecue sauce and candied sweet potatoes.

52.–

VEGETARIAN DISHES

Asian Escape

Asian leek maki, served with seasonal vegetables.

28.-

For pleasure

Menu of the restaurant l'Essentiel - Borex

DESSERTS

"Essential" Crème Brûlée

Flambéed crème brûlée with your choice of flavor: caramel, vanilla, Cointreau, or rum.

13.-
The Crispy Strawberry

Strawberry tartlet, rose cream and lychee gel.

13.-
Arabica Trompe-l'œil

Baileys and caramel mousse, served with a scoop of peanut ice cream.

14.-
Coffee or Champagne?

Three small homemade desserts served with a coffee or a glass of champagne.

13.-/ 24.-
Ice creams and sorbets

From L’Artisan Glacier in Lutry – for an authentic experience.


4.50.-
La Folie du Chef -The Unexpected Alliance

Crispy circle served with a duo of chocolate and black garlic mousses.

15.-

La folie

du Chef

With "La Folie du Chef," creativity takes center stage!

The chef dares to surprise with a bold creation inspired by seasonal ingredients and his current culinary whims. A thoughtfully crafted food and wine pairing—developed in collaboration with a local winery—elevates the experience for a journey full of unexpected delights.


(The dish changes every two weeks. A “Chef’s Madness” starter and dessert are also available à la carte.)


 For any allergies or intolerances, we invite you to inform our team.

 We will be happy to provide you with information and offer you suitable alternatives.