A la carte

Robert Blanc green asparagus, Bellota ham 5j, asparagus cream and egg yolk,
asparagus tips for dipping.

"Foie gras de canard" served in two ways:
-  in a “ballotine” with home smoked féra fished from Lake Geneva,
   green apple.
-  grilled, rhubarb and gingerbread.

Gnocchi with Chamonix goat cheese and beetroot,
young crispy vegetables, "pan con tomate" and Iberian lomo.

     47 €

Fresh fish from Lake Geneva caught by Eric Jacquier,
served with homemade pine-bud honey, gingerbread and  carrots.

John-Dory fillet, citron, tonka bean and Robert Blanc green asparagus

Brittany lobster served in two different ways:
           -  Yuzu fruit, avocado, grapefruit and Nepalese pepper 
           -  Roasted coral butter and stuffed potato with coral butter.

90 €

Sautéed farm sweetbreads with young crispy vegetables,
oxalis herb and soufflé potatoes.

66 €

60 €

Bresse chicken breast with morels and “vin jaune” sauce,
the leg prepared in a lasagne polenta.

 62€

Bresse chicken breast poached, black truffle under the skin,
simmered vegetables and black truffle.  

Warm Charteuse soufflé:
         - Warm green Charteuse soufflé with homemade Chartreuse ice cream.
         - Warm yellow Charteuse soufflé with home made liquorice ice cream.

Rhubarb shortbread and vanilla chiboust cream,Maltese orange and white tea sorbet.

Madagascan vanilla-peppercorn savarin and the earliest  “Gariguette” strawberries.

Madagascan vanilla-peppercorn savarin and the earliest  “Gariguette” strawberries.