| Bean salad, pistachio and apricot with acidulous vinaigrette | 15 € | Roasted crayfish tails refreshed with fennel, Ricard miso cream, fennel in two | 18 € |
| Smoked duck breast from South-West of France with wild thyme, on a toast of rye bread, pine seed pesto and wild garlic, a honey drop with wild thyme | 18 € | Zucchini flowers stuffed with seasonal mushrooms and ricotta, vegetable broth flavoured with mountain herbs | 16 € |
| Marinated trout, sunshine vegetables like antipasti, herbed focaccia | 16 € |
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| Montébliard beef tenderloin, shallot, Asian style spinach, gravy | 30 € | Arctic char with Grenobloise sauce, fresh peas, fondant potatoes, oxalys emulsion | 28 € |
| Pike ballotine stuffed with cress, crayfish bisque, broccoli mousseline, Zucchini balls | 26 € | Spelt like a risotto, Swiss chard gratin, artichoke juice | 22 € |
| Lamb shoulder of the Savoie region cooked 10 hours with rosemary, fregola sarda and brocoletti | 26 € |
Our vegetables are organic and come from Bouquet Savoyard a GAEC in Sévrier
| Cheeses from La Crèmerie des Marchés - Marc Dubouloz | 12 € | Guanaja® dark chocolate mousse, cherry crème brûlée core, cherry ice cream compote | 13 € |
| Roasted apricots with rosemary, soft almond-hazelnut biscuit, Ivory 35%® vanilla ganache, hay sorbet | 13 € | White peach with verbena, red berries ganache, and pure butter crumble | 13 € |
| Cappuccino, Jivara 40%® dark chocolate iced parfait, coffee ganache, milk foam, Vietnamese coffee ice cream | 13 € | Red berries pavlova, crispy Swiss meringue, red berries granita, pistachio ganache, Banyuls perfumed with spices | 13 € |
Our desserts are made with the famous Valrhona® chocolate.
Starters
Zucchini flowers stuffed with seasonal mushrooms and ricotta, vegetable broth flavoured with mountain herbs
Or
Marinated trout, sunshine vegetables like antipasti, herbed focaccia
Mains
Pike ballotine stuffed with cress, crayfish bisque, broccoli mousseline, Zucchini balls
Or
Spelt like a risotto, Swiss chard gratin, artichoke juice
Or
Lamb shoulder of the Savoie region cooked 10 hours with rosemary, fregola sarda and broccoletti
Desserts
Red berries pavlova, crispy Swiss meringue, red berries granita, pistachio ganache, Banyuls perfumed with spices
Or
Cappuccino, Jivara 40%® dark chocolate iced parfait, coffee ganache, milk foam, Vietnamese coffee ice cream
"Menu Bistronimique" served to all the guests
Starters
Roasted crayfish tails refreshed with fennel, Ricard miso cream, fennel in two ways
Fish
Arctic char with Grenobloise sauce, fresh peas, fondant potatoes, oxalys emulsion
Meat
Montébliard beef tenderloin, shallot, Asian style spinach, gravy
Dessert
Roasted apricots with rosemary, soft almond-hazelnut biscuit, Ivory 35%® vanilla ganache, hay sorbet
