Restaurant 45
The "45" restaurant - a magnificent location with a unique view over the lake and the mountains.
Our Chef Julien De Almeida and his team offer you a broad range ofCuisine du marchédishes as well as traditional dishes with a modern and cosmopolitan touch.
The Gault Millau Suisse 2012 finest restaurants’guide has given our restaurant 12 points.
Our menu
Our fresh salad bowls for 1, for 2, for 3, for… |
CHF |
| Caesar salad with garlic croutons, tomatoes, egg & raw ham crisps |
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| Green salad with smoked duck filet, eggs, crouton & cassis dressing | |
| Mixed raw vegetables salad | |
| Mesclun salad with roasted seeds |
Starters, or a little less, or a little more… |
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| Foie gras, vanilla & pumpkin marmalade | |
| Artichoke terrine with coppa ham & blue cheese foam | |
| Crispy asparagus tart & fresh cheese, rillette of smoked fish | |
| Camembert from Isigny & honey served hot in its box | |
| Asparagus cream soup, pistachio Chantilly cream | |
Meat or fish: grilled, pan fried, sautéed,… |
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| "Majestic" beef tartare or with spicy old english mustard | |
| Heart of Irish beef filet, sweet clover juice & pak-choi cabbage | |
| Piece of veal roasted, smoked black salt Broad beans, morel & asparagus served in salad |
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| Pigeon chest simply roasted, artichoke fricassee & tomato confit | |
| Pork rib from Romandie, Epoisses cheese from Berthaud cheesemaker, oyster mushroom and nuts fricassee |
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| Slice of kidney of veal with herbs & seasonal vegetables | |
| Rack of lamb for two, thick French fries & mushrooms sautéed | |
| Sole meunière, caper butter & venere rice (depending delivery) | |
| Piece of turbot & its green vegetables | |
| Piece of sea bass “a la plancha”, ratte potato crushed with white truffle oil | |
| Bouchée of crawfish, creamy bisque & almond milk emulsion | |
The grilled meat as we like it 220g / 350g |
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| Rib eye steak, Café de Paris butter | |
| Parisian style beef steak with béarnaise sauce | |
| Accompanied with thin French fries & seasonal vegetables | |
Pasta, long, stuffed… and risotto |
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| Pasta stuffed with asparagus, spicy crusty pecorino | |
| Fresh papardelle with vegetables | |
| * Specialty of the house | |
| Service charge & tax included (8%) |
Cheese, soft cheese, extra old cheese, flowered crust |
CHF |
| Our cheese platter | |
The desserts, for the gourmand or simply for the curious |
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| Chocolate dome with an exotic fruits coulis | |
| Profiteroles variation | |
| Iced sweet double cream & meringue with a carrot juice | |
| Biscuit topped with a bitter chocolate mousse & a creamy vanilla sauce | |
| Crème brûlée aromatised with strawberry candy | |
| Fresh & dry fruits salad | |
Sorbet to finish up or ice cream for a little pleasure |
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| Sorbets Grapefruit/orange | |
| Lemon/lime | |
| Passion fruit/mango | |
| Raspberry/strawberry | |
| Ice creams Caramel | |
| Pistachio |
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| Chocolate |
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| Vanilla |
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| Stracciatella |
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| Taste of the moment Chocolate/coconut Limited edition |
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| Our ice creams & sorbets come from the Mövenpick selection The cups are served with fresh fruits |
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Our meat come from Switzerland and from abroad |
| Beef, pork and veal from Switzerland (except the filet of beef from Ireland) |
| Poultry from France and Switzerland |
| Wild meat from Germany and Austria |
| Julien De Almeida |
| Executive Chef |
