Since May, guests at the KKL restaurant "Lucide" have been welcomed by a new team. After six years, Michèle Meier has handed over the management of the kitchen to Maximilian Huber. His focus is on products from the Alpine region and an appreciation of their producers. A glance at the menu shows that guests can still order à la carte as well as from the menu. The menu starts with the amuse-bouche: a creamy shrimp tartare is hidden under a cream cheese foam, accompanied by tomatoes and crispy kale. Next up is the "Beet tartare", a dehydrated beetroot tartare with caper mayonnaise, crispy brioche potato chips, wafer-thin horseradish and Belper tuber. The name of the meatless tartare makes people smile. Huber explains that his aim is not to lecture with a meatless tartare, but to inspire guests and surprise them with new flavors. In the second course, Huber once again demonstrates his skill with vegetables. Carrots take center stage: once braised, once pickled, served with kimchi, puffed buckwheat and a nut butter hollandaise. This is followed by Swiss salmon trout on hay beurre-blanc with Alpine caviar and pickled fennel. In the main course, beef entrecôte from Haus Luma is served, accompanied by a hearty potato espuma, crispy fried onions and potato skins. To finish, the aromas of raspberry, goat's milk, thyme and white chocolate merge and allow us to feel the intense flavors of summer once again.
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