This document appears to be a menu for Brunch Bazaar, listing various food and drink options including: - Gluten free and vegetarian dishes - Starters and main courses with accompanying prices - Children's menu options - Sides such as salads and vegetables - Mains such as lasagna, chicken, pork and fish dishes - Cheese and dessert options - Information on lunch service hours and the restaurant's commitment to sustainability

1. Gluten free
Organic products
Vegetarian dishes
Starter / Main
22 /38
19 / 30
19 / 30
Starter / Main
16
18
33
19 / 29
19 / 29
26
18 / 27
8 / 15 / 22
13 / 25 / 35
24
27
28
32
34
26 / 36
39
42
29
52
52
39
1 / 3 / 5 pieces
6 / 17 / 27
Children
19 8
16 9
14 10
17 10
12Mushroom casserole
Brunch Bazaar launches 1st January 2018!
Coquillettes, bolognese Fries (local potatoes)
Chicken breast nuggets, fries Mashed potatoes with olive oil
Salmon, mashed potatoes, olive oil Green beans
Mini bacon cheeseburger, fries Green salad with fine herbs
Spare pork ribs, marinated with spices, fries
Bacon cheeseburger Le Rouge®, fries, onion compote / Double cheeseburger
Served medium, with a tomato and onion salad
Beef tartar, hand cut, rocket salad, Parmesan, fries
Navarin of lamb in a casserole, baby vegetables, mashed potato with olive oil
Corn-fed chicken supreme, satay, black rice with lime butter
Ibérico pork, cooked at a low temperature, anise-caramelised pluma & ribs,
ravioli cheek, celery root purée, carrots with cumin
Sole Meunière, grenaille potatoes sautéed with parsely
Perch filets Meunière, fondant courgettes, black rice
Cheeses
Home made Truffle brie, Goat tomme, Alpage Chassoures, Gruyère Vieux, Bagnes 98
Sides
Conchiglie, alpine cream, basil, pine nuts, broccoli, tomato confit
Bo Bun salad, romaine lettuce, beansprouts, vermicelli, mint, basil, carrots, peanuts, honey soy sauce,
marinated beef, spring rolls, fried onions, coriander
Caesar salad, romaine, grilled corn-fed chicken supreme, Parmesan, tomato confit, croutons, bacon
Salmon, marinated with dill, pineapple & ginger chutney, Gruyère acidulated cream
Vegetarian salad, carrots, Jerusalem artichoke, celery, broccoli, tomatoes, avocado,
quinoa tabouleh with chickpeas
Green salad with fine herbs Bowl for 1, 2 or 3 pers.
Le Rouge Salad®, apple, nuts, alpine cheese, fine herbs
Mains
Croûte complète, bread, ham, white wine, mix of Swiss cheeses, egg
Croûte Le Rouge, bread, ham, white wine, mix of Swiss cheeses mushrooms, fresh herbs
Lasagne Le Rouge, bolognese
Foie gras from Alain François (Vendée, France) cooked with abricotine at a low temperature, fig & pear
chutney, nut bread
Lunch service from 12pm to 3.30pm
Le Rouge uses 100% renewable energy and favours seasonal, regional produce and sustainable eco-fishing
Dish of the day (price - see board)
Add fresh green and fine herb salad + 4.-
Add dessert (see board) + 8.-
To share
Ibérico Pata Negra
Valaisanne (Valais cured IGP meat, cured bacon with herbs, smoked ham and cheese from Verbier)
Valais IGP cured meat platter
Starters
Cream of pumpkin and butternut squash soup, Gruyère crème fraîche, country loaf croutons
Crispy charcoal-rolled goat's cheese, mint, honey, mixed salad with fine herbs