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MENU DE LA MAISON DE SAVOIE
- Lake Geneva fish soup, crayfish, girolle, moutain lovage
- Calf's foot, smoked leek vichyssoise, quail eggs, imperial oscietre caviar
- Trout from Lake Geneva cooked with lemon oil, local green beans, peach, pike roe and white butter à la Reine des Près
- Marinated local cherry tomatoes, smoked Sérac of our mountains ice cream, garden herb crumble, tomato juice
- Grilled Féra from Geneva lake and local porcini mushrooms, celery mousseline and chicken sauce with garden hyssop
- Lacquered milk-fed veal sweetbread, young local carrots, emulsion of tops, Meyer lemon and gentian sauceOr
- Roasted "French hunter" venison, local chard, chard ravioli, lemon thyme juice
- Beaufort cheese ice-cream, cereal's tuile, sorrel from the gardenOr
- Fresh and aged cheese trolley15 €uro supplement
- Mara des Bois strawberries, black olives, sheep's milk of the Ayze sheepfold
- Choice of desserts from the menu
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MENU PETITE FETE GOURMANDE
- Menu 2 courses, cheese or dessert85 €
- Menu 3 courses, cheese or dessert110 €
- Supplement for cheese and dessert15 €
- Cherry tomato from Sylvia and Yannick marinated, blackcurrant from our garden and blue Aosta cheese ice creamStarters
- Porcini and chanterelles Tartlet from the valley, organic egg yolk confit and creamy mountain acheStarters
- Confit Savoy trout, garden beets cooked in blackberry juice, trout eggs sauceStarters
- Poached skate wing roasted and seared, candied fennel, caper, pickles and lemon condimentsFish
- Seared Arctic char, broccoli from here, broccoli mousseline with butter and lime, almonds, and flowers sabayonFish
- Cabbage cooked like a risotto, hazelnuts and candied lemon, in ravioli, green appleVegetarian
- Piece of lamb cooked on the embers, vegetable zucchini and lemon basil pesto juiceMeats
- Chicken roasted on the chest, Roscoff onions tagliatelle and onion jusMeats
- Mountain Sérac ravioli, smoked Serac foam, young shoots of spinach girolles, mushroom brothVegetarian
- Fresh and aged local cheesesOr
- Green Chartreuse soufflé
- Cazette soufflé, crispy Java chocolate and Cazette flower, Cazette ice cream with salt
- Organic Ambanja chocolate, Savoy mushrooms, girolles in pickles, lemon thyme sorbet
- Black garlic meringue shell, apricots cooked with Hameau honey, black garlic condiment, apricot sorbet and wild thyme from the garden
- "Crêpes flambées", raspberries and Agastache plants
- Yellow peach, moutain fir tree buds
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