Monday, 16 April
Agnolottis with wild garlic and Neapolitan cream,
accompanied by its bouquet of arugula
Tuesday, 17 April
Country salad with croûtons, boiled egg, bacon & gruyère,
of Swiss origin
Wednesday, 18 April
Tomme Vaudoise puff pastry,
assembles with its fresh saladine
Thursday, 19 April
Swiss chicken skewer with lemon & basil,
coupled with a tabbouleh of wheat with vegetables
Friday, 20 April
Chef's Norwegian salmon tartare,
has a green salad & french fries