The Restaurant will open from Monday, December 2, 2024
Cold Starters
Mini Cold Ratatouille€29
served with slices of Grisons dried meat
House-Smoked Salmon€30
with Chartreuse-infused blini and lemon whipped cream
Arctic Char Tartare€31
with coriander
Duck Breast Carpaccio€31
with basil and aged Parmesan
Homemade Pâté en Croûte€34
with veal sweetbreads, foie gras, pistachios, and wild mushrooms
Gillardeau Oysters No. 4€42
half dozen, with rye bread and salted butter
Duck Foie Gras€44
torchon-style, fig chutney, and corn bread toast (glass of Sauternes €24)
Lobster Salad€55
with fresh green beans, avocado, and shiso leaves
Iberico Bellota Cinco Jotas Ham€44/56
served with confit tomato toast, 50g or 80g
Prunier Oscietra Caviar 50g€260
served with small Grenaille potatoes, whipped cream, and blini
Hot Starters
Traditional French Onion Soup with Beaufort Cheese€29
Pea Cream Soup with Pan-Seared Foie Gras€38
with truffle chantilly
Pan-Seared Duck Foie Gras Escalopes€50
served with Savoy-style Farçon (potato cake)
Meat
Crozets Pasta Risotto€39
with chanterelle mushrooms, Beaufort cheese, and meat jus
Homemade Duck Confit€50
with sautéed potatoes, porcini mushrooms, and green salad
Oxtail Parmentier€52
with truffle jus and carrots
Traditional Pot-au-Feu€54
served with vegetables, broth, and bone marrow
Hay-Smoked Rack of Lamb€58
with roasted potatoes and mini-ratatouille
Beef Fillet Rossini€67
with Beaufort gnocchi (Plain Fillet €60)
Side Dishes:
Polenta with Bleu des Bauges Cheese€25
Sautéed Wild Mushrooms€34
Homemade Mashed Potatoes€52
with Melanosporum truffles
Fish
Pan-Seared Scallops€55
with leek fondue and shellfish sauce
Wild Sea Bass Fillet€58
potato scales, Champagne sauce, and fresh spinach shoots
Homemade Lobster Ravioli€59
in a shellfish sauce
Savoy Specialties
Savoyard Fondue
€45 (per person, minimum 2 people)
served with green salad and walnuts
or
Chanterelle Mushroom Fondue
€52 (per person, minimum 2 people)
served with green salad and walnuts
Suggestions:
Charcuterie Platter€29
with ham, Coppa, and sausage
Grisons Dried Meat Platter€46
Iberico Bellota Cinco Jotas Ham€44/56
50g or 80g
Cheese
Selection of Savoy Cheeses€27
Tomme, Beaufort, Reblochon, Bleu des Bauges
Desserts
Our Homemade Sorbets or Ice Creams€16
Two flavors to choose: Blood orange, blueberry, mango, lemon / Chocolate, chestnut, vanilla
Fresh Pineapple Carpaccio€19
with mint infusion and mango sorbet
Crème Brûlée€21
with St Genix pralines
Caramelized Reinette Apple€21
with Bourbon vanilla ice cream
Crêpes Suzette flambéed with Grand Marnier€23
with blood orange sorbet
Meringue Mont Blanc€23
with chestnut cream, ice cream, and candied chestnuts
Tanzanian Chocolate Mousse€23
with crispy fritters and griottines cherries
Taxes and service included. Non-smoking restaurant. Our beef is sourced from France and the EU.
Chef Thierry Mugnier. Since 1994 (31th winter season). Certified Master Restaurateur.
The title of “Master Restaurateur” guarantees that all dishes are prepared in-house from raw ingredients.
Christmas Menu
(Dinner on December 24th and Lunch on December 25th, 2024)at
€145
Center-cut Smoked Salmon
Yellow Chartreuse blini, whipped cream with lemon
❄❄❄
Fresh Duck Liver Cooked “Au Torchon”
Fig chutney, Corn bread toast
❄❄❄
Baked Codfish Fillet
Local Chanterelles Mushrooms, Gnocchis
Or
Traditional Christmas Turkey
Stuffed with chestnuts, Celery purée and roasted potatoes
❄❄❄
“Bûche de Noël” Cake
Chocolate or Red fruits flavor
Papillotes (Christmas Chocolates)
New Year’s Eve
Tuesday, December 31st, 2024 at
€255
Small Grenaille Potato with Prunier Caviar
As appetizer
❄❄❄
Half-cooked Duck Foie Gras
Figs chutney, Corn bread toast
❄❄❄
Pan-fried St Jacques Scallops
Local Chanterelles Mushrooms, Home-made Gnocchis
❄❄❄
Granita of Cherries from Fougerolles
❄❄❄
Beef Fillet from Charolais
Crispy potato and Boletus
Porto Sauce
❄❄❄
Vanilla Candied Pineapple Mille-feuille
Sorbet, Caramel and rum coulis
Reservation: +33 4 79 08 08 63
Reservation requires a deposit of €100 per person. Thank you for your understanding.
Our website uses cookies to ensure you have the best browsing experience and to help us improve the siteOkMore info
