Hôtel-Restaurant 'le Terminus' Menu

At Hôtel-Restaurant le Terminus, the menu presents a refined blend of regional Swiss influences and classic European comfort cooking, with a clear emphasis on game, rich sauces, and thoughtfully crafted desserts. The selection feels particularly seasonal and grounded in local traditions, especially through its emphasis on venison and rustic starters that highlight deeper, winter-driven flavors. Standout dishes such as Moelleux Au Chocolat, La St Martin, and Terrine de Sanglier set a strong tone from the start, balancing indulgence with rustic character. The heart of the menu leans into game and hearty mains, with dishes like Selle De Chevreuil, Filets de Chevreuil, and Trilogie De Foie Gras Mariné showcasing a confident approach to traditional Jura-style cuisine, while Drie Soorten Varkens Vlees and Varkensvlees In Champignonsaus bring a more comforting, home-style richness. For those preferring fish or lighter plates, Bar Grillé Jus Aux Saveurs de Provence Risotto Parmesan and Risotto Met Coquille add a Mediterranean-leaning contrast that still feels aligned with the kitchen’s elegant, sauce-driven identity. Desserts are particularly memorable, with Le Crémeux Châtaigne Croquant Chocolat Et Fruits Rouge offering layered autumnal depth, while Tarte Tatin Maison Et Sa Boule de Glace Vanille provides a classic, well-executed finish that stays true to French dessert tradition. Overall, the menu at Le Terminus reads as cohesive and seasonal, with a strong identity rooted in game meats, rich textures, and carefully balanced sweet finales.