Lexicon hunting menus

Don’t think we shun him during the summer months, but it’s true that this outstanding chef prepares even more exceptional cuisine when the mercury drops. It’s hard to get through the autumn and winter months without visiting his restaurant. The Lexicon. A former chef who worked in the kitchens of the Hôtel de Ville in Crissier, Cyrille Montanier has a wealth of culinary experience under his chef’s hat. From October 10 to December 6, he will be offering exceptional menus based around hunting. This is the kind of cuisine that gourmets in short pants are particularly fond of, and it’s sure to give you a feeling of intense pleasure. Let yourself be tempted by menus dedicated to the hunt for feathers and fur, featuring venison and foie gras marble, partridge and porcini cream, wild duck croustade and crispy hare with Royale sauce. A program not to be missed.