Hôtel Restaurant Cave Bel-Air

Eat in a group at Bel-Air

Eat in a group at Bel-Air
Our large rooms can accommodate groups of over 80 people. We offer several menus to choose from for your events at Bel-Air.

Discover

/en/booking/room

Seasonal menu

Homemade terrine or foie gras (November to March)
***
Asparagus from Vully (April to June)
***
Homemade gazpacho (June to September)
***
Homemade game terrine (October to November)
——
Seasonal salad
——
Bel-Air style perch fillets
Boiled potatoes
Homemade mayonnaise sauce
——
Coupe Bel-Air

CHF. 54.—

Discover

/en/booking/room

Perch menu

Soup of the day
——
Seasonal salad
——
Bel-Air style perch fillets
Boiled potatoes
Homemade mayonnaise sauce
——
Coupe Bel-Air

CHF. 42.—

Discover

Rack of pork menu

Soup of the day
——
Seasonal salad
——
Roast rack of pork
French fries
Vegetables of the moment
——
Coup Bel-Air

CHF. 42.—

Discover

Bel-Air Hamburger Menu

Bel-Air style perch fillets
Or
6 Gurmels snails
——
Bel-Air Cheddar Hamburger
French fries
——
Coupe Bel-Air

CHF. 48.—

Discover

Roast beef menu

Consommé with vegetable strips
——
Seasonal salad
——
English roast beef with pepper sauce
Gratin Dauphinois
Vegetables of the moment
——
Coupe Bel-Air

CHF. 49.—

Discover

Filet mignon menu

Consommé with vegetable strips
——
Seasonal salad
——
Pork tenderloin with morels
French fries
Vegetables of the moment
——
Coupe Bel-Air

CHF. 53.—

Discover

Veal menu

Consommé with vegetable strips
——
Bel-Air style perch fillets
——
Seasonal salad
——
Rack of veal with Meaux mustard
Gratin Dauphinois
Vegetables of the moment
——
Coupe Bel-Air

CHF. 68.—

Discover

Minced pork menu

Soup of the day
——
Seasonal salad
——
Sliced pork with cream
Butter noodles
——
Coupe Bel-Air

CHF. 33.—

Discover

Minced poultry menu

Soup of the day
——
Seasonal salad
——
Sliced chicken with curry
Rice pilaf
——
Coupe Bel-Air

CHF. 33.—

Discover

Download our menu porpositions

Terms & Conditions

Let's discuss your coming! Our Chef de service is available, by appointment, from 2:00 p.m.
The menus must be ordered at the latest 5 days before your arrival.
The final number of participants must be communicated to us at the latest 5 days before your arrival. We will invoice the menus ordered on the basis of the last confirmed number.
We never take reservations outside.
A minimum of 10 people per menu is fixed because we have to order the goods specially.
From 25 people and if you travel by bus, the driver's meal is on us!
All prices are inclusive of VAT. Prices on site are valid.
Payment in cash, credit card or invoice possible. We reserve the right to request a security deposit.

Discover