| COUNTRY TERRINE WITH SEASONAL RAW VEGETABLES A perfect blend of rustic flavors and lightness |
16.- |
| HOMEMADE SOUP | 9.- |
| TRADITIONAL CHARCUTERIE PLATTER Air-dried meat, country ham, dry bacon, peppered salami |
25.- |
| GRUYERIAN CHEESE PLATTER Gruyère AOP, Vacherin Fribourgeois AOP, Bleu de la Gruyère |
19.- |
| MIXED BOARD The perfect combination of our regional charcuterie and cheeses |
32.- |
| GARLIC SAUSAGE | 15.- |
| GREEN SALAD WITH ROASTED SEEDS Small classic green salad |
9.- |
| MIXED SALAD WITH CERVELAS AND CHEESE The salad of our childhood with Lutin du Moléson (our own Gruyère cheese) |
19.- |
| PORTION OF FRIES 1 sauce included, any extras +0.30 |
7.50 |
| SWISS CHICKEN NUGGETS AND FRIES | 18.50 |
| PERCH FILLETS FISH & CHIPS STYLE With a herbed tartar sauce |
21.50 |
| CHALET MACARONI Traditional macaroni, onions, garlic, charcuterie, cream, and Lutin du Moléson cheese Also available in a vegetarian version |
21.50 |
| CROÛTE DU MOLÉSON Bread drizzled with white wine, Gruyère double cream, old-style mustard, garlic, gratinated with Vacherin Fribourgeois AOP cheese + Grilled vegetables +4.- + An egg +2.- + Traditional country ham +4.- |
21.50 |
| MOUNTAIN-STYLE RAVIOLI Light mushroom and cheese filling, accompanied by a creamy sauce |
23.- |
| VEAL SAUSAGE Served with onion sauce and fries |
21.50 |
| DISH OF THE DAY Ask us what the chef might have cooked for you today |
18.50 |
| PORK RIBS WITH BÉNICHON MUSTARD Marinated with homemade Bénichon mustard and the Gruyères region’s craft beer “Le Fou du Roi” Served with oven-baked grenaille potatoes and seasonal vegetables |
33.- |
| POTATO GRATIN FROM PLAN-FRANCEY Mashed potatoes gratinated with Lutin du Moléson cheese and served with local charcuterie |
23.- |
| BURGUNDY-STYLE FRICANDEAU Thin beef slices rolled around a pork stuffing, served with red wine sauce, mashed potatoes, and seasonal vegetables |
34.- |
By our cheesemaker François Kolly, from Ferme des Grands Bois
All our fondues are served with bread
| MOITIÉ-MOITIÉ FONDUE Blend of Vacherin Fribourgeois AOP and Lutin du Moléson cheeses, with white wine |
25.50 |
| MUSHROOM FONDUE Blend of Vacherin Fribourgeois AOP and Lutin du Moléson cheeses, with white wine and sautéed mushrooms |
27.50 |
| GREEN PEPPERCORN FONDUE Blend of Vacherin Fribourgeois AOP and Lutin du Moléson cheeses, with white wine and green peppercorns |
26.50 |
| VACHERIN FONDUE 100% Vacherin Fribourgeois AOP Lukewarm? Of course! Vacherin fondue is meant to be enjoyed this way! A ‘delicate’ fondue, served exclusively indoors |
26.50 |
TO ENHANCE YOUR FONDUE, WE SUGGEST:
| CHALET MACARONI Traditional macaroni with onions, garlic, charcuterie, cream, and Lutin du Moléson cheese Also available in a vegetarian version |
13.- |
| SWISS CHICKEN NUGGETS AND FRIES | 12.- |
| PERCH FILLETS FISH & CHIPS STYLE Served with homemade tartar sauce |
13.- |
| TODAY’S SPECIAL | 12.- |
| FRUIT TART | 8.- |
| MERINGUE AND GRUYÈRE DOUBLE CREAM | 11.50 |
| OUR DESSERT OF THE MOMENT | 9.- |
Located on the 1st floor of the Plan-Francey restaurant, this warm and typical hotel welcomes you for the night, in summer or winter, in a room or in a dormitory, breakfast at extra charge.
The bathroom upstairs is shared.
The hotel is a 5-minute walk from the station.
To book a room, contact the hotel directly at this address:
plan-francey@moleson.ch
In summer or winter, the Plan-Francey restaurant welcomes you for your seminars.
Two modular rooms are at your disposal with a projector, screen, flip chart, water, coffee and tea. The room is set up according to your requests.
To enhance your seminar, the restaurant offers traditional Swiss dishes, a bar and a terrace with unobstructed views of the mountains and the Moléson.
Would you like to see other accommodation?
