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This menu is proposed for lunch and dinner
Menu la Maison de Savoie 176€
Degustation
- Savoy button mushroom stock, foie gras cooked in a salt and seasonnal mushrooms.
- Lake Geneva perchs fish, potatoes, parsley and preserved lemon paste.
- Half- smoked lake Geneva dace tartar, Ossetra Imperial caviar, lovage ice- cream.
- Tin tart with local ceps, « vin jaune » juice and garden herbs.
- Char fish with bread crust, sand carrot, pike roe condiment and caraway sauce.
- Bresse pigeon, young radish, blackcurrant and verbena juice.Or
- Lacquered veal sweetbread, homemade cider, celery cooked in a salt crust.
- Crispy « fondue » from our mountains and watercress.Or
- Cheese trolley. (15€ supplement)
- Savoy apple and Granny like a « tatin », Madagascar vanilla ice- cream.
- Java Grand Cru chocolate 64%, 72 hours conching process, smoked Piemontese hazelnut with vine stalks.
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This menu is proposed for lunch and dinner
Menu "Petite fête gourmande"
- Starter, dish, cheese or desert - 78€
- Starter, first dish, second dish, Cheese or Dessert - €110Menu changed daily according to the products on the market
- - Char fish / « Cévennes » sweet onion / pissaladière / onion cooked in a saltOr
- - Foie gras and smoked eel pressé / celeryOr
- - Carrots / citrus / herbs from our garden (V)
- ***
- - Line caught sea bass / zucchini / « marinières » mussels / lemon- thyme stockOr
- - Char fish / chard from our garden / confit lemon / girolle / meadowsweet sabayonOr
- - Ceps mushroom / parsley raviole / organic egg yolk / mushrooms stock (V)
- ***
- - « Excellence » guinea fowl breast / sand carrots / hogweed juiceOr
- - Beef fillet from our mountain / local ceps and potatoes pie / foie gras and vin jaune juiceOr
- - Artichoke / creamy lemon / « verjus » juice (V)
- ***
- Local, fresh and aged cheeses trolley
- ***
- Flambe fig, lemon thyme, walnut and sheep milk ice cream from « la Bergerie d’Ayze »Or
- Green Chartreuse souffléOr
- Tonka bean soufflé and crispy hazelnut, Sao Palmé chocolate, espelette pepper and salt flowerOr
- Peach and tanaisie from our garden
- Faisselle cheese and homemade honey
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(up to 10 years old) for 38€
Children's Menu
- To be established with the maître d'hôtel
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À la carte
Starters
- Green asparaguses from Robert Blanc cooked on embers,pan- fried Lake Geneva perch, Meyer lemon and black olives condiment, lemon thyme sabayon.60 €
- Dublin Bay prawns just cooked, shellfish sabayon, edible crab and Granny Smith apple.In carpaccio, Ossetra Imperial caviar.70 €
- Beaufort cheese ravioli and leek, poultry oyster, Albuféra sauce and black truffle.Boiled egg with truffle and “mouillette”.70 €
- Ossetra caviar served with buckwheat blinis and thick cream95 € les 30g / 156 € les 50g
Fish courses
- Lake Geneva dace fish fished by Eric Jacquier in two ways:- half-smoked in tartar, potatoes, rye bread, pine dressing and pike roe - just cooked, confit celery, gentian and lemon sabayon.70 €
- Savoy trout in two ways:- cooked with salt, Gruyère double cream, egg yolk condiment and Imperial Ossetra caviar. - confite, grilled white asparagus, cedrat and sauce with mountain honey and Mont Blanc saffron.80 €
- Char fish in two ways :- half-smoked, crayfish, root vegetables and sobacha stock - snacked, “Cévennes” sweet onions cannelloni, bacon and black truffle.80 €
Cheese
- LOCAL FRESH AND AGED CHEESE.30 €
- For the cheese, we propose you one wine pairing with three glasses (4cl)selected by the sommelier.33 €
Desserts
- Dessert trolley with a large choice of gateaux,fresh fruit and homemade seasonal sorbets.30 €
- Warm soufflésgreen Chartreuse soufflé with homemade Chartreuse ice cream or warm yellow Charteuse soufflé with homemade liquorice ice cream.26 €
- Soufflée sugar apple,granny smith foam, cider caramel and green apple cider sorbet.26 €
- Crêpes Suzettevanilla ice cream.26 €
- Maltese orange, tarragon, smooth cream and smoked almond.26 €
- Buckwheat and Brasilian 100% Arabica coffee.26 €
Meat
- Lacquered free range milk- fed veal sweetbread minute applewood smoked,Zitone n°19, seasonal mushrooms, green asparaguse from Robert Blanc, homemade cider juice.70 €
- « Pyrénées » suckling lamb cooked on ember, confit shoulder,puntarelle, artichoke and black lemon juice.70 €
- Roasted Bresse poularde breast, leg and liver in parmentier,“vin jaune” polenta and poultry juice.70 €
- Beef in two ways:- in tartar, smoked foie gras. - cooked on embers, potatoes, confit onion and sauce with Chamonix gin.70 €
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Wines
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0. Sommaire 13 Juillet 2020.pdf137.94 KB
2. Champagne 12 Septembre 2020.pdf118.86 KB
20. Digestifs 20 Juin 2020.pdf82.64 KB
