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Madam, Sir, please let us know your availability requests, we will respond to you as soon as possible.
We also inform you that in order to make a reservation, we will ask you for a credit card number and expiration date as a guarantee.
Our booking conditions:
For a dinner, in the event of cancellation on the day of the reservation after midday or failure to arrive, the value of €100 per person canceled will be charged.
Our reservation service is at your disposal at + 33 4 50 53 05 09
Dinner from 7:15 p.m. to 9:00 p.m. Closed Wednesdays & Thursdays.
The identity of our chef’s cuisine does not allow us to adapt to vegan people. Pets not allowed.
Madam, Sir, please let us know your availability requests, we will respond to you as soon as possible.
We also inform you that in order to make a reservation, we will ask you for a credit card number and expiration date as a guarantee.
Our booking conditions:
– for any cancellation of an appointment within 24 hours or no-show, 50% of the amount of the reserved treatment will be charged.
– Reserving a treatment or massage gives access to our Hammam and Sauna. The swimming pool and jacuzzi are reserved exclusively for hotel guests.
Madam, Sir, please let us know your availability requests, we will respond to you as soon as possible.
We also inform you that in order to make a reservation, we will ask you for a credit card number and expiration date as a guarantee.
Our booking conditions:
For a dinner, in the event of cancellation on the day of the reservation after midday or failure to arrive, the value of €100 per person canceled will be charged.
Our reservation service is at your disposal at + 33 4 50 53 05 09
Dinner from 7:15 p.m. to 9:00 p.m. Closed Wednesdays & Thursdays.
The identity of our chef’s cuisine does not allow us to adapt to vegan people. Pets not allowed.
Madam, Sir, please let us know your availability requests, we will respond to you as soon as possible.
We also inform you that in order to make a reservation, we will ask you for a credit card number and expiration date as a guarantee.
Our booking conditions:
– for any cancellation of an appointment within 24 hours or no-show, 50% of the amount of the reserved treatment will be charged.
– Reserving a treatment or massage gives access to our Hammam and Sauna. The swimming pool and jacuzzi are reserved exclusively for hotel guests.
Menu à 59 €
House-made country-style pork paté,
blueberries compote
—
Home-made black pudding,
Chamoniard ‘farçon’
or
Crisp-fried pork trotter,
Chamoniard ‘farçon’
—
Slow-cooked pork,
crushed potatoes, baby carrots, green peas
—
A trio of cheeses from our alpine pastures
—
Selection of Grandmother’s tarts
Wednesday to Sunday
Reservations recommended. Limited seating, subject to availability
From 2pm to 4 pm – Afternoon menu and dish of the day
From 3pm to 5.30pm – Tea time : Assortment of Grandmother’s tarts and a hot drink – 20 €
From 2pm to 6pm – Charcuterie – cheese plates
Cheese trolley -19€
from our alpine pastures
—
Assortiment of Grandmother’s tarts -18 €
—
At coffee time, sweet bites.
Madeleine is best enjoyed dipped in red wine !
Meats
—
Seared beef fillet – 52€
with a selection a selection of carrots in a garden tarragon sauce
—
Spit-roasted rack of lamb for two – 92€
sauteed grenaille potatoes, seasonal vegetables, rich sauce
price for two persons
—
Local pork chop – 35€
swiss chard ragout with smoked bacon, reduced sauce
—
Roasted free-range chicken supreme – 32€
ratatouille, garden herb sauce
Fishes
—
House-made pike dumplings – 33€
Nantua sauce and Valdostana-style risotto
—
Seared trout fillet – 29€
with cuttlefish ink risotto and a lemon-butter sauce
—
Roasted skin-on Arctic char fillet – 32€
pea purée, crunchy fennel with garden herbs
Assorted seasonal vegetables – 24€
house-made gnocchi and pesto
—
Cheese Fondue – 35€
green salad
—
Penne gratin – 29€
with mushrooms and Beaufort cheese
—
Valpellinese-inspired trans-alpine croûte – 35 €
House-made black pudding – 23 €
«Carti à la Chirve » style
—
Old-fashioned calf’s head – 21€
boiled potatoes, gribiche sauce
—
House country-style terrine – 20€
tangy blueberry compote
—
A duo of fresh and smoked Val d’Aoste trout – 22€
heirloom tomatoes, pickled vegetables
Alpine salad – 18€ / 24€
crudités, ham, nuts and Beaufort cheese
Starter
Tartare de boeuf aux olives noires, copeaux de Beaufort
—
Main dish
Selle d’agneau aux herbes, haricots verts et pommes de terre du jardin à la paysanne
—
Sweets treats
Assortment of Grandmorther’s tarts
Starter and main dish or main dish and dessert : 31 €
Starter , main dish and dessert : 39 €
—
dinner and weekend : complete formule available only
Children’s Menu : 17 €
(until 12 years-old)
Dish and desert
—
Beef steak, fish fillet, chicken or pasta
1 side of your choice: vegetables, pasta, mashed potatoes, roasted potatoes or rice
Assortment of Grandmother’s tarts
Please specify the desired date(s), number of people, accommodation, catering, activities…
Wild blueberry
Local meadowsweet, delicate mousse with fresh mountain curd cheese
—
Peach
Raw and cooked, garden verbena and mustard seed vinegar
—
Tuma Yellow 80% Chocolate Soufflé by Maison Xoco
Chartreuse sauce and fresh garden herbs sorbet
Menu at 178 €
Golden Light, reflections of the melody of time
A 7-course tasting menu
Local tomato
Watermelon, basil and tomato water infused with Chartreuse
—
Crayfish from lake Geneva
New Zealand spinach, tansy, crayfish claw meat infused with meadowsweet
—
Artic char “Charles Murgat”
Fennel, local saffron
—
Aveyron milk-fed lamb
Potatoes, samphire
Peat juice
—
Cheese trolley,
with fresh and aged cheeses
—
Fig
infused with fig leaf
—
Dessert of your choice
A vegetarian version of the ‘Alpine Gleam’ set menu is available on special request
—
This set menu is intended solely for all guests at the same table
Menu at 205 €
Dark-toned walls, a hint of light blue like the ice and the sky
A 9-course tasting menu
Local tomato
Watermelon, basil and tomato water infused with Chartreuse
—
Trout from Morgex
Lightly salt-cured, citrus sauce
—
Green beans and Osciètre caviar
Raspberry and fresh almond
Sweet woodruff
—
Local porcini mushrooms
New Zealand spinach, piedmont hazelnut
vin jaune sabayon
—
Artic char “Charles Murgat”
Fennel, local saffron
—
Aubrac Wagyu Beef
Onion Condiment
Madagascar Pepper Sabayon
Or
Roast squab with its blood sauce
Flavor King plum and basil
—
Cheese trolley,
with fresh and aged cheeses
—
Fig
infused with fig leaf
—
Dessert of your choice
These menus are provided only for all the guests at the same table
