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L'avis de Gault&Millau
Chef: Jakob HAUSMANN
Jakob Hausmann aims to offer a touch of the three main cultures that make up his native Swiss cuisine: German, French and Italian. Located on a busy tourist street in the Old Town, the restaurant is a potpourri of all things Swiss, from the coat of arms of the cantons on the wall, to figurines and various other decorations. The menu is built to fairly represent the diversity of Switzerland, featuring dishes like the classic raclette or fondue, traditional Swiss dried meat and a variety of stone cooked meat and fish. You can start with the boletus carpaccio, with an intense mushroom taste and a pleasant texture, and then continue with the tender duck breast in an orange sauce served with truffle risotto.
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