Since opening in 1913, Le Grand has been the culinary heart of the Gstaad Palace – a place where tradition meets sophistication.
Under the leadership of our Culinary Director Franz W. Faeh and his dedicated team of 55 cooks, we cultivate the fine art of classic dishes as well as the hotel’s distinctive signature dishes – honest, authentic, and with a touch of international flair.
With a Grand selection, you can expect a varied cuisine that leaves nothing to be desired.
A special highlight: over 15 dishes prepared right before your eyes as part of the traditional Service à la table.
A tribute to the history of our establishment and, at the same time, a culinary experience that has become rare
We wish you a delightful stay – bon appétit!
FOR YOUR SAFETY
We kindly ask you to inform us of any intolerances you may have. Our Culinary Director, Franz W. Faeh and his Sous-Chef, Luca Gatti will gladly provide you personally with precise information about any allergens in our dishes.
PALACE FOIE GRAS
Terrine, fig mustard, balsamic vinegar reduction, pepper brioche 52.-
LOBSTER BISQUE
Salpicon, dill, black truffle 42.-
LOBSTER PENNE
Vodka, tomato, chili 85.-
VEAL FILLET
Grilled, caramelized shallot, green beans, sauteed potatoes, green pepper sauce 85 -
SEA BASS
«Hong Kong style», soy sauce, mirin, sesame 72.-
RASPBERRY
Intense raspberry mousse, pecan cream, raspberry sorbet 18.-
CHEF’S SALAD
Mixed greens, vegetables, nuts, seeds, croutons, fine herbs
30.-
LAMB’S LETTUCE
Classic «Mimosa style»
32.-
ARTICHOKE
Violet variety in salad, Taggiasca olive, aged parmesan
42.-
NIÇOISE «PALACE STYLE»
Baby romaine lettuce, tuna, green beans, onion, tomato
38.-
SPINACH
Feta cheese, raisins and toasted almonds
35.-
HALLOUMI
Rocket salad, tomato, avocado
35.-
ASIAN SOUP
Ramen, noodles, chicken
38.-
GREEN PEAS
Velouté, salmon tartare, marsh samphire
35.-
VICHYSSOISE
Gambero rosso tartare, basil, paprika
30.-
COLD SOUP
Spiced gazpacho, cucumber, mango
45 -
BEEF CARPACCIO
« Cipriani style », black truffle 58.-
SEA BASS
Carpaccio, green apple, mojito cream 52.-
POKE BOWL
Salmon, rice, edamame vegetarian on request 42.-
BLUEFIN TUNA
Duo « Asian style »,
Osciètre caviar « Palace Selection » 92.-
ASPARAGUS
Poached egg, light sauce, parmesan 42.-
CHICKPEAS
Hummus, lime, sauteed shrimp 65.-
SCOTTISH SALMON
Horseradish, lemon, capers, onion 72.-
LOBSTER «CATALAN STYLE»
Baby romaine lettuce, celery, tomato, olive, onion 120.-
TARTARE
Simmental beef and its garnish 85.-
PALACE RAVIOLI
Simmental beef, butter, sage, aged parmesan
48.-
PARMIGIANA
Eggplant, tomato, mozzarella, parmesan, basil
42.-
SPAGHETTI CAVALIER COCCO
Clams, garlic, oil, chili
38.-
RAVIOLI
Ratatouille, zucchini cream, mint
38
CARNAROLI RISOTTO
Tomato, pesto, Cape scampi
85.-
MILANESE RISOTTO
Saffron, zucchini blossom, Castelmagno
48.-
BLACK TRUFFLE
Tagliolini or risotto served in a cocotte
50 -
Additional black truffle per gram
9.-g
SCAMPI SPAGHETTI
Bisque, fresh tomato, garlic, chili, parsley
95.- pp
MEDITERRANEAN SPAGHETTI
Sea bass, datterini tomatoes, Taggiasca olives, capers
60.- pp
SWISS RIVER TROUT «PALACE STYLE»
Spinach, steamed potatoes, white wine sauce, Ossetra caviar «Palace Selection»
82.-
TURBOT MEDAILLON
Pan-seared, green mini asparagus, celeriac mousseline with truffle, Champagne sauce
92 -
CAPE SCAMPI
Grilled, vegetables, basmati rice
95.-
SEA BREAM
Grilled fillet, fine ratatouille, Parisienne potatoes, Massaman sauce
68.-
PIKE-PERCH FILLET
Pan-seared, green vegetables, baby carrots with tops, lobster sauce
55.-
SOLE
Grilled or «meunière», crushed potatoes, spinach 85.-
WHOLE SEA BASS (for 2)
Grilled or in salt crust, garnish 180.-
WHOLE TURBOT (for 2)
Oven-roasted, «Mediterranean style» 180.-
VEAL
Sliced in cream sauce, mushroom fricassee, rösti, vegetables
55.-
VEAL CUTLET « ELEPHANT EAR »
Rocket, tomato, French fries
85.-
BEEF FILLET « ROSSINI »
Grilled, spinach, mashed potatoes, foie gras, Perigourdine sauce
92.-
IRISH LAMB
Vegetables, roasted potatoes, rosemary jus
82.-
VEAL STEAK
Cordon bleu, truffle brie, « Palace style » potatoes, vegetables, lemon
72.-
ALPSTEIN BABY CHICKEN
Grilled « devil style », summer vegetables, mashed potatoes
52.-
CHATEAUBRIAND (for 2)
Vegetables, roasted potatoes, béarnaise sauce, veal jus
190.-
SIMMENTAL TOMAHAWK (for 2)
Vegetables, roasted potatoes, béarnaise sauce, veal jus
180.-
THE RÖMERTOPF
(for 2, pre-order 24h in advance)
Tender chicken in sauce, vegetables, fondant potatoes
140.-
DIANA BEEF FILLET (for 2)
Spinach, French fries
180 -
VEAL CHOP
Vegetables, roasted potatoes, veal jus 82.-
BEEF FILLET
Vegetables, gratin dauphinois, béarnaise sauce 85.-
WAGYU ENTRECÔTE JP
Vegetables, roasted potatoes, béarnaise sauce 160.-
AUTHENTIC KOBE ENTRECÔTE
Vegetables, roasted potatoes, béarnaise sauce 280.-
STRIPTEASE ICE CREAM
Coffee ice cream coated in chocolate, flambéed with Grand Marnier or rum
32.- pp
TIRAMISU AT THE TABLE
Mascarpone cream, Arabica coffee, savoiardi, lots of happiness
32.- pp SOUFFLÉ (for 2)
Grand Marnier, vanilla or chocolate
80.-
Please order at the beginning of the meal
AROUND RED BERRIES
Light vanilla cream, soft sponge biscuit, wild strawberry sorbet 18.-
FRUITS
Roasted pineapple with vanilla, lime, lemon biscuit, exotic sorbet 18.-
WHISKY 40-60% 4cl
Chivas Regal Royal Salute Diamond
Linlithgow 1982 Scott’s Selection
SPEYSIDE
Macallan Sherry Oak 18 Years
ISLE OF ISLAY
Lagavulin 12 Years “Special Release 2021”
ISLE OF ORKNEY 198.–
Highland Park 30 Years
JAPAN SINGLE MALT & BLENDED 40 - 60% 4cl
Suntory Yamazaki 12 Years
Suntory Hibiki 21 Years
COGNAC 40 - 43% 4cl
Hennessy Paradis
Martell Création Grand Extra
GRAPPA 40-50% 4cl
BERTA BRIC DEL GAIAN
Moscato, Piémont, Paolo Berta
BERTA RISERVA DEL FONDATORE
–
–Barbera and Nebbiolo, Piémont, Paolo Berta
EAUX-DE-VIE 40-43% 4cl
Williamine
Kirsch
Vieille Abricot
Vieille Prune
GRAHAM’S 15-20% 5cl
Graham’s Fine White
Graham’s Tawny 40 Years
Graham’s Single Harvest Tawny 1974
–
–
–
–
–
–
Graham’s Harvest Tawny 1952
LIQUEUR 17 - 55% 4cl
Limoncello 25.–
Mirto Rosso
Chartreuse Jaune
Origin
SUSTAINABILITY
We serve Swiss brand fair-trade BCorp Nespresso coffee with recyclable capsules.
Sirocco tea, born in Switzerland, member of the Ethical Tea Partnership, is of exceptional quality and known for its long-term sustainability.
The Wagyu may have been produced with non-hor- monal performance enhancers, such as antibiotics.
Vegetarian dishes
Vegan dishes
Gluten free dishes
Lactose-free dishes
Local products
Farmed/sustainably sourced fish
Spicy dishes
All prices are in Swiss francs, 8.1% VAT and service included