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This menu is proposed for lunch and dinner
Menu la Maison de Savoie 176€
Degustation
- Savoy button mushroom and « Cévennes » sweet onions cooked like a risotto and yellow wine.
- Lake Geneva perch, potatoes, parsley and confit lemon.
- Half- smoked lake Geneva dace tartar, Ossetra Imperial caviar, lovage ice- cream.
- Roots vegetables lasagne , « poulette » sauce and Alba white truffle.
- Char fish with bread crust, Savoy carrot, pike roe condiment and caraway sauce.
- Roe deer fillet, quince, cardamom and lemon- thyme juice.Or
- Lacquered veal sweetbread, Savoy 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
- - Scallops / in tartar, caviar lemon / grilled, kombu seaweed and Savoy mushrooms stockOr
- - Duck foie gras from « Dupérier » / quinceOr
- - Savoy beetroot / « bleu de Termignon » cheese / local apples (V)
- ***
- - Line caught Sea Bass confit with lime / root chervil / root parsley / hazelnut / mussel and horseradish stockOr
- - Savoy trout / leeks / trout roes condiment / leeks sabayonOr
- - Pleurotes and pholiotes mushroom / parsley raviole / organic egg yolk / mushrooms stock (V)
- ***
- - Mallard duck breast / confit leg / beetroot / blackcurrant / verbena juiceOr
- - Roe deer back / Savoy carrots / buckwheat / black lemon juiceOr
- - Cauliflower cooked on ember / black garlic condiment / green apple / sesame (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
- Grand Cru wild chocolate 68% Bolivia, black cardamom and almond
- faisselle cheese, biscuit and homemade honey ice- cream
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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 10 Octobre 2020.pdf119.14 KB
