Montreux Jazz Café Montreux

ABOUT

Bright, airy, and convivial: the stamp of Festival founder and local son Claude Nobs is on every square inch of the three distinct spaces of this Montreux Jazz Café.

Adjacent to the lobby of the Palace, Le Lounge, with its private salon ambiance, is the perfect place to enjoy the company of Montreux residents and visitors from all over the world, any time of the day. To the non-stop rhythms of the greatest ever Montreux Jazz Festival concerts on the big screens, the Montreux Jazz Café reflects the intoxicating environment of the Festival both in its dishes and its décor. Amazing memorabilia is carefully displayed as though in someone’s home: a Jukebox here, and over there the kimono given to Claude Nobs by Freddy Mercury. All over the walls, emblematic photos from a half-century of musical history make this a new tourism destination showcasing artistic and culinary treasures.

Finally, with its unbelievable line-up of traditional and exclusive cocktails along with a straightforward, festive menu, Funky Claude’s Bar is not only THE place to gather even in the wee hours, but also the new premier live stage in town.

MENU

Selection of the week from August 10th to 14th

34.- CHF (lunch only)
All daily specials are served with a small mixed salad or the soup of the day.

Monday, August 10th

Slow-cooked confit lamb shoulder
Crunchy vegetable couscous with fresh coriander
Preserved lemon jus reduction

Tuesday, August 11th

Paccheri cacio e pepe, flame-grilled fig

Wednesday, August 12th

Beef short ribs
Smoked bone marrow
Greenpeas
Pearl onions

Thursday, August 13th

Roasted duck breast
Celeriac millefeuille with summer truffle
Flame-grilled fig
Calvados jus

Friday, August 14th

Poached red mullet fillet
Bouillabaisse-style broth
Tender vegetables
Star anise aroma

MENU

Selection of the week from August 17th to 21st

34.- CHF (lunch only)
All daily specials are served with a small mixed salad or the soup of the day.

Monday, August 17th

Traditional eggplant parmigiana tender and gratinated with Grana Padano
Basil-scented rice

Tuesday, August 18th

Fresh ravioli with fior di latte mozzarella and sun-dried tomatoes alla Norma sauce
Tender eggplant and fresh basil

Wednesday, August 19th

Crispy breaded veal escalope
Served with golden shoestring potatoes
Chanterelle mushrooms and spring onions
Tartar sauce

Thursday, August 20th

Honey and soy glazed pork ribs
Sweet and sour sauce
Roasted then grilled potatoes
Sesame seeds

Friday, August 21st

Pike-perch in a hazelnut crust
Braised celery
Wild mushrooms
Verjus butter