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The Guest Tables - Food & Circus

  • _racine: table FMR food and cicus
    table FMR food and cicus
  • _racine: Table ephemere food and circus
    Table ephemere food and circus
  • _racine: Table ephemere food and circus
    Table ephemere food and circus
  • _racine: Table ephemere food and circus
    Table ephemere food and circus
  • _racine: machine de cirque
    machine de cirque
  • _racine: Table ephemere food and circus
    Table ephemere food and circus

The Guest Tables - Food & Circus

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The Guest Tables - Food & Circus 01-01-1970

150.00CHF

Crans-Montana

Rue du Prado

3963 Crans-Montana

Description
Food & Circus - 12st August
 

Guest Tables on 12 August will transport you to the wonderful world of the circus. Our 7 gastonomical magicians have selected the very best local produce, and with a wave of their magic wand, will transform them into refined and original dishes for your delight.

Therefore you'll savour a magnificent menu composed of 9 dishes, juggling authenticity and modernity, and accompanied by the best local wines.

A moment to share, right in the middle of the Rue du Prado, featuring performances from the excellent Machine de Cirque company . A subtle balancing act between gourmet pleasures and a dazzling show awaits you.

Rendez-vous: on 12th August from 11am onwards.

Dress code: colourful and summery

Booking: here


For real circus lovers, a package combining the Guest Table experience with the 16.00 Cirque au Sommet performance is available for CHF 190.-. Booking: here

 

Food & Circus Guest Table Menu

 Aperitif

« Amélie » Fine de Claire N°3 oyster surprise with Champagne, salmon roe and Balik smoked salmon tartare. (Le Caviar House & Prunier)

***

Cold entrées
Hérens beef tartare pickled with Syrah and smoked with aromatic hay,
panna cotta delicately flavoured with a trompe l'œil of mountain herbs and rye.
(L'Hostellerie du Pas de l'Ours, Franck Reynaud)
&
« Orange & tradition » salad, with Sjomga Balik fillet (Le Caviar House & Prunier)

 

***

Hot starter
Crunchy vegetable and Bagnes cheese risotto (Le Memphis, Alessandro Doi)

***

Main course
Etang Long trout Spring Rolls, gravlax sauce with coriander (Momiji, Sébastien Brun)
&
« Autour du veau », veal belly and sausage, chanterelle juice, mousseline purée smoked with rosemary (Le XiXème, Stéphane Colliet)
&
Courgette flower, pike mousseline with lemongrass, watercress emulsion with ginger (Le Crans Ambassador, William Weiss)

***

Desserts
« Dans l'esprit d'un vacherin contemporain », Valais apricot sorbet, Gruyère double cream, garden verbena and meringue slivers (Le Crans Ambassador, William Weiss)
&
« C'est gourmand croquant, laissez-vous surprendre ! » on a blackberry theme, grand cru Swiss chocolate and wild mint (LeCrans & Spa, Pierre Crepaud)
&
Petits fours (L'Hostellerie du Pas de l'Ours, Franck Reynaud)

 

 

Dates

Booking The Guest Tables - Food & Circus

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