Our offers
'A LA CARTE'
- STARTERS
- Savoie TroutCandied with wild lovage oil - Trout roe condiment - Trout belly and wild lovage ice cream56 €
- Green asparagus from ProvenceGrilled with Meyer lemon condiment - Bagna Cauda sauce55 €
- Savoie snailsIn vegetable ravioli, smoked foie gras and beef broth - As a cromesqui with herbs55 €
- FISHES
- Geneva Lake fishingWhite asparagus - lemon and asparagus sauce64 €
- Hooker boat monkfishShellfish ravioli - Artichoke and Bottarga - Fishbones sauce66 €
- MEATS
- Milk-fed veal sweetbreadsPan-fried then lacquered - Carrot, black garlic and sobacha70 €
- Pigeon fed with chestnut flourBeets and rhubarb from the garden - Juniper berry juice70 €
- Milk-fed veal chop from ChartreuseGnocchi with fir flour, morel and sweetbread150 € (for 2 people)
THE HANGING GARDEN
- ---From mountain valley pastures to vegetable gardens
- 3 courses menu, cheese and dessert125 €
- Sand carrot, cooked melty, carrot and caraway sauce, pesto made of the tops and carrot ice cream
- White asparagus, pink grapefruit and creamy asparagus
- Morel, in a tartlet, candied free-range egg yolk, creamy mushroom
- Fresh and mature cheeses and dessert to choose from "Our desserts"
- --This menu is provided only for all the guests at the same table
MENU DU MARCHÉ
- ---According to the daily inspiration of the chef
- Two courses menu, plus cheese or dessert92 €
- ---Available for lunch only
THE EPHEMERAL
- 3 courses menu, cheese and dessertThe way of the unexpected135 €
- Savoie Trout Candied with wild lovage oilTrout roe condiment, trout belly and wild lovage ice cream
- Hooker boat monkfishShellfish ravioli, artichoke and Bottarga and fishbones sauce
- Farmers hen from BresseFrench morels and grean peas
- Fresh and mature cheeses and dessert to choose from "Our desserts"
- ---This menu is provided only for all the guests at the same table
- ---
THE CALL OF THE SUMMITS
- ---Or the irresistible desire to go higher186 €
- Green asparagus from Provence, Meyer lemon condiment, Bagna Cauda sauce
- French morels, green peas and farmer hen from Bresse
- Geneva Lake pike as a tartare, elderflower, pike eggs and oxalis
- Savoie snails, in vegetable ravioli, smoked foie gras and beef broth, As a cromesquis with herbs
- Geneva lake fish, char-grilled white asparagus, Lemon and asparagus sauce
- Milk-fed veal sweetbread, pan-fried then lacquered, carrot, black garlic and sobachaOr Pigeon fed with chestnut flour, beets and rhubarb from the garden, juniper berry juice
- Fresh and aged cheeses trolley
- Stawberry in a ravioli and local goat cheese, Tchuli pepper & strawberry sorbet and fermented strawberries juice
- Dessert of your chosing from the 'A la carte selection'
- ---This menu is provided only for all the guests at the same table
OUR DESSERTS
- The green Chartreuse souffléGreen Chartreuse custard and sorbet24 €
- The Tonka bean soufflé, crispy, Grand Cru 64% chocolate from Madagascarflowing hearth, chocolate ice cream, Espelette pepper and flower of salt26 €
- Grand Cru Chocolate Maracaibo 65%Flowing heart with Piedmont’s hazelnut Tahitian vanilla and candied Cédrat26 €
- The apple presséTatin-style baked, lime meringue shell, Granny smith apple and black olive26 €
- Raspberries and tageteTextured pistachio from Bronte, Smoked raspberry juice26 €
