Mushrooms

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.

Silky olive oil-poached salmon topped with caramelised mushrooms tossed in white miso butter — a rich, umami-loaded main that looks impressive but stays approachable.