Le Bocca menu highlights for 2025 dining experience in St Blaise Switzerland.
Le Bocca in St Blaise offers an exquisite culinary journey showcasing contemporary French cuisine by Chef Alexandre Luquet. This refined menu emphasizes seasonal ingredients and innovative flavor combinations, ensuring every dish surprises and delights food lovers seeking a memorable gourmet experience in Switzerland.
starters to awaken your palate
Begin with delicate creations such as the Terrine de foie gras du Périgord, featuring velvety foie gras accented with luxurious Périgord truffle, earthy red beetroot, and a sweet pineapple chutney. The Soupe de courge potimarron blends roasted potimarron squash with onion, garlic, and a touch of cream for soothing warmth. For a textural adventure, try the Topinambours en 4 textures with hazelnut oil and aromatic herbs. Seafood lovers will appreciate the Noix de Saint-Jacques de Bretagne, pairing tender Brittany scallops with cauliflower and bright citrus, or the Filet de rouget barbet, a red mullet fillet enhanced by taro scales and subtle spices. The wild Langoustine sauvage offers a refined composition with crab and Douglas fir buds finished with a frothy espuma. Lastly, the Cannelloni champignons et épinards combines mushrooms and spinach in a comforting pasta dish fragrant with garlic and herbs.
main courses of elegance and flavor
The mains are crafted with care, offering an array of regional and seasonal delights. Savor the Lieu jaune sauvage, wild pollock served with a fragrant ras el-hanout sauce and fresh vegetables. The Volaille fermière du Méraq highlights free-range chicken paired with garden herbs and spices. Indulge in the Filet de boeuf du pays, a local beef fillet accompanied by beetroot, parsnip, creamy polenta, and a bold wild pepper sauce. Pigeon du mont royal presents tender mountain pigeon enriched with a medley of spices and vegetables. For a lighter yet satisfying option, the Suprême de volaille du Méraq features a succulent free-range chicken breast with a crispy potato cake. The Filet de rouget barbet main course reappears here with a luscious curry sauce and coconut, harmonizing exotic flavors.
decadent desserts to finish
Complete your meal with inventive sweets that showcase finesse and seasonal fruits. The Poire pochée aux épices delivers poached pear infused with warming spices and hints of coffee and black tea. The Vacherin glacé aux agrumes is a refreshing citrus frozen dessert with notes of coconut, mango, and passion fruit. Comme un Mendiant offers a nutty blend of hazelnuts, pistachios, almonds, and citrus fruits for a satisfying crunch. Finally, the Soufflé au chocolat Araguani is a rich chocolate souffle paired with vanilla ice cream and caramelized tatin-style apples, a perfect harmony of textures and flavors.
beverages and specialties
Le Bocca complements its dishes with an excellent selection of wines and cocktails, perfectly curated to enhance each course. Guests can also enjoy a variety of artisan breads made in-house, including a local favorite, the gruyere bread, which pairs wonderfully with the rich starters. The restaurant’s attention to detail extends to impeccable service and a welcoming atmosphere, making it a top choice for gourmands visiting St Blaise.
- Starters Terrine de foie gras du Périgord, Soupe de courge potimarron, Topinambours en 4 textures, Noix de Saint-Jacques de Bretagne, Cannelloni champignons et épinards, Filet de rouget barbet, Langoustine sauvage.
- Mains Lieu jaune sauvage, Volaille fermière du Méraq, Filet de boeuf du pays, Pigeon du mont royal, Suprême de volaille du Méraq, Filet de rouget barbet.
- Desserts Poire pochée aux épices, Vacherin glacé aux agrumes, Comme un Mendiant, Soufflé au chocolat Araguani.
