Our offers
'A LA CARTE'
- STARTERS
- The langoustinePan-fried, claw juice - Raw marinated, celery - As a ravioli, claws broth58 €
- The ScallopPan-fried, dill pesto and radish - In mousseline, baby spinach, bards broth and foie gras55 €
- Savoie snailsParsnips and mushrooms as a risotto, lemon sauce - Fricassee, mushroom broth and parsnip peels cappuccino, snail butter sticks48 €
- FISHES
- Artic charChanterelle and pied bleu mushroom, herb juice64 €
- Line caught sea fish and black truffle, Green cabbage and creamy black truffle140 € (for 2 persons)
- MEATS
- Milk-fed veal sweetbreads, pan-fried then lacquered, carrot, black lemon and sobacha68 €
- Piece of milk-fed lamb from the Pyrenees, cooked on embers, squash and turmeric root70 €
- Fattened Hen from Bresse, truffle under the skin, smoked potato mousseline,candied tights in salad, truffle and mustard ice cream145 € (for 2 persons)
THE HANGING GARDEN
- From mountain valley pastures to vegetable gardens
- For lunch only, 2 courses, cheese or dessert85 €
- Cheese or dessert in extra25 €
- 3 courses menu, cheese and dessert125 €
- Sand carot, cooked melty, carot and passion berry sauce, cappuccino from the carot tops
- Beetroot, cooked in its juice, barley miso and horseradish
- The black truffle, tagliatelles made with root vegetables flour, consommé from the peels and chestnuts, Parmiggiano Regiano
- 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 EPHEMERAL
- The way of the unexpected
- For lunch only - 2 courses menu, cheese or dessert92 €
- Extra for cheese and dessert25 €
- 3 courses menu, cheese and dessert135 €
- The Scallop, Country ham, spinach, salsify and bard juice
- Sea fish from Petit Bateau, carrots and curcuma
- Waguy Aubrac beef chuck, Celery and black truffleor Leg of milk-fed lamb from thr Pyrenees à la Royal, Savoie pears condiment and spices, Agnolotti goat cheese and confit lemon
- 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 €
- The Scallop, - Pan-fried, beard juice and spaghetti squash in mousseline, baby spinach, bards broth and foie gras
- Imperial Osetra caviar, young leeks and calf's foot
- Leman’s Perch in tartare, smoked pike roe and beets
- The black Truffle, Raviolli made with root vegetables flour, juice from the sprigs and chestnuts, and Parmiggiano Regiano
- Geneva lake fishing, - Chanterelle and Pied bleu mushrooms - Herb juice
- Milk-fed veal sweetbreads, pan-fried then lacquered, carrot, black lemon and sobachaOr Piece of milk-fed lamb from the pyrenees, cooked on embers, squash and turmeric root
- Fresh and aged cheeses trolley
- Cedrat from Mas Baches, pears and Tchuli pepper
- Choice of desserts from the menu
- ---This menu is provided only for all the guests at the same table
OUR DESSERTS
- The green Chartreuse soufflé24 €
- The Tonka bean soufflé, crispy, Grand Cru 64% chocolate from Madagascar flowing hearth, chocolate ice cream, Espelette pepper and flower of salt26 €
- Chocolate Grand Cru Rio Huimbi 62%, ice cream and sauce made from our mountains firs, pine nut nougatine26 €
- The apple pressé, tatin-style baked, lime meringue shell, Granny smith apple and black olive26 €
- The suzette crepe, Vanilla from Tahiti ice cream26 €
