Michel Reybier Hospitality

The Summer Lodge

The Summer Lodge

A new season, new variations

For the new season, Chef Emmanuel Soares has enhanced the menu with a number of specialties from Japanese cuisine and a blend of sophisticated Japanese-Peruvian influences, such as the Maya tuna ceviche or the Himichuri quinoa, avocado, pomegranate salad. The new Hawaiian inspired Poke Bowls are also a must.

Our meat selection takes center stage at the grill with a number of Asian inspirations. And of course, you’ll still find our fish tank and fresh fish selection, along with our legendary wood-fired pizzas and sushi.

The dessert menu is full of innovations with presentations in delicate verrines, exclusive La Réserve creations with stamped cork lids in acknowledgement of the Cos d’Estournel. Yuzu Cheesecake, Strawberry Gazpacho, Almond and Chia Milk, Tiramisu… all have been revisited with less reduced sugar to allow all the natural flavors to develop magnificently. The perfect excuse to give in to gourmet treats without a trace of guilt…

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