Notre-Dame
Chef Maxime Arnold creatively combines fresh regional ingredients in dishes such as beef tartare with black garlic, porcini carpaccio and preserved lemon focaccia. The atmosphere and decor reflect a love of music, compounding the charm of this already cosy setting. In summer, the small terrace is the perfect for a tasty tipple, whether a non-alcoholic cocktail or a glass of wine from the exclusively Swiss selection.
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