| GRUYERE DRY SAUSAGE | 15.00 |
| COLD MEAT PLATTER Discover our regional products: traditional country ham, dry bacon, air-dried meat, raw ham from Epagny and smoked sausage de La Borne |
25.00 |
| GRUYERIAN CHEESE PLATTER A selection of our chef’s favourite regional cheeses: Lutin du Moléson (our own Gruyère cheese), Vacherin Fribourgeois d’Alpage AOP from Moléson and fresh cow’s tomme |
19.00 |
| MIXED BOARD A mix of our cold meat and cheese platters + Gluten-free individual bread option +2.00 |
32.00 |
| COMPOSITE SUMMER PLATTER Flavours from here and other sunny locations. With melon, tabbouleh, a tomato-mozzarella skewer, basil pesto and a seasonal gazpacho |
22.00 |
| COUNTRY TERRINE AND SEASONAL VEGETABLES The meeting of rusticity and lightness |
16.00 |
| GREEN SALAD WITH ROASTED SEEDS Small classic green salad and vinegary pickles |
9.00 |
| DUO OF SALADS AND A VEGETABLE TERRINE On the left: lentils, zucchini, spring onions and coriander. On the right: a mixture of grilled vegetables deglazed with balsamic vinegar and a terrine of seasonal vegetables |
21.00 |
| MIXED SALAD WITH CERVELAS AND CHEESE The salad of our childhood with Lutin du Moléson (our own Gruyère cheese). Garnished with egg, pickles and tomatoes |
19.00 |
| PORTION OF FRIES 1 ketchup or 1 mayo included, any extras +0,40 |
7.50 |
| CHICKEN NUGGETS AND FRIES | 18.50 |
| FISH & CHIPS With a herbed tartar sauce |
19.50 |
| « DINDELLO » TONNATO Cold sliced meat dish with tuna sauce. Served with olives, capers, herbs and green salad+ Plate of fries +6.00 |
19.00 |
| RAVIOLES ‘IN OUR STYLE’ A mixture of moitié-moitié cheeses… just like in the fondue pot! Accompanied by a mushroom sauce |
22.00 |
| VEGETABLE TARTAR WITH HERBS AND FLOWERS Beans, beetroot, soybeans and capers accompanied by seasonal vegetables and toast |
24.00 |
| VEAL SAUSAGE Served with onion sauce and fries |
21.50 |
| DISH OF THE DAY1 Ask us what the chef might have cooked for you today… |
18.50 |
| CROÛTE DU MOLÉSON Bread drizzled with white wine, Gruyère double cream, old-style mustard, garlic, gratinated with Vacherin Fribourgeois AOP cheese+ Grilled vegetables +4.00 + An egg +2.00 + Traditional country ham +4.00 |
21.50 |
| CHALET MACARONI Traditional macaroni, onions, garlic, Gruyère double cream and Lutin du Moléson (our own Gruyère cheese)+ Traditional country ham +4.00 |
18.50 |
| FRICANDEAU WITH VACHERIN Thin beef slices rolled around a stuffing with Vacherin Fribourgeois d’Alpage AOP and mushrooms, spaetzle with wild garlic pesto and seasonal vegetables |
35.00 |
| RIBS OF PORK WITH BÉNICHON MUSTARD Local marinade with homemade Bénichon mustard and the Gruyères region’s craft beer ‘Le Fou du Roi’, cooked potatoes and small seasonal vegetables |
32.00 |
| FONDUE MOITIÉ-MOITIÉ FROM MOLÉSON Mix of Vacherin and Lutin du Moléson cheeses and white wine Served hot with bread, ~ 220 g/pers. |
25.50 |
| FONDUE VACHERIN 100% Le Vacherin Fribourgeois AOP A ‘delicate’ fondue served indoors only. Eaten lukewarm with bread, ~220g/pers. |
26.50 |
AND TO IMPROVE YOUR FONDUE, WE SUGGEST :
All our children’s dishes are served with a 2dl syrup of your choice.
| CHALET MACARONI Traditional macaroni, onions, garlic, Gruyère double cream and Lutin du Moléson (our own Gruyère cheese)+ Traditional country ham +1.00 |
12.00 |
| CHICKEN NUGGETS AND FRIES Small classic green salad and vinegary pickles |
12.00 |
| FISH & CHIPS With a herbed tartar sauce |
12.00 |
| PLAT DU JOUR Ask us what the chef might have cooked for you today… |
12.00 |
| TART OF THE MOMENT Depending on the weather, the season and the mood of the pastry chef |
7.50 |
| SEASONAL PANNA COTTA Cool, creamy and made with fresh fruit… |
9.00 |
| DESSERT OF THE DAY A gourmet dessert: check out our Board |
14.00 |
| MERINGUE WITH GRUYÈRE DOUBLE CREAM | 11.50 |
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?
