Our offers
THE HANGING GARDEN
- ---From mountain valley pastures to vegetable gardens.
- 5-course menu and two desserts160 €
- 3-course menu and one dessert125 €
- 2 course menu, cheese or dessert(Lunchtime only)85 €
- Supplement for cheese15 €
OUR DESSERTS
- The green Chartreuse soufflé
- Crêpe Suzette, sorbet Suzette
- Chestnut soufflé, creamy heart with Tahitian vanilla, crispy chestnut ice cream
- 64% Grand Cru chocolate velouté from Madagascar and Corsican Mandarin
- Jerusalem artichoke and organic coffee Midori
- Votre version de la buche de noël: Vanille de Tahiti, chocolat grand crus Java, panais et foin de nos montagnes ou Poire de Savoie, miel de nos ruches, pignon de cèdre de Sibérie
THE CALL OF THE SUMMITS
- ---Or the irresistible desire to go higher176 €
- Scallops in two services: Pan-fried, fine stew of winter vegetables and black truffle, bard broth with foie gras In tartare, black truffle and smoked scallop cream
- Imperial Osciètre caviar, calf's foot, leeks and greens sabayon
- Abalone from Brittany, tapioca pearls, shellfish sauce and lemon caviar
- Savoy mushroom fagotini, Parmiggiano Reggiano cream and Black Truffle
- Artic char in hazelnut crust, blue foot mushrooms and vin Jaune juice
- Lacquered free-range veal sweetbread, Jerusalem artichoke, grilled grapefruit and gentian juiceOr Roasted piece of suckling lamb from Pyrenees, squash and coffee
- Fresh and aged cheese trolley
- Meyer lemon, homemade yogurt mousse with Kombu and Dulce seaweed
- Choice of desserts from the menu
- ---Tasting menu is intended for all guests at one table, possibility of combining it with a 5- course Hanging Garden menu
THE EPHEMERAL
- ---The way of the unexpected
- 3-course menu, cheese and dessert125 €
- 2-course menu, cheese or dessert(Lunchtime only)85 €
- Supplement for cheese and dessert15 €
- Lake fish soup jelly, smoked fish from Lake Geneva Crayfish spread and condimentsStarters
- Scallops in two services: Snacked and stuff with truffle, celery In carpaccio, celery and cédrat agrums from Mas BachèsStarters
- Line-caught sole stuffed with mussels, Parmigiano Reggiano crust salsify and shellfish brothFish
- Candied Savoie trout, carrots, caraway-clementine sauceFish
- Roasted Bresse pigeon, foie gras, Jerusalem artichoke and Savoie pear, pigeon juiceMeat
- Piece of lamb from Sisteron cooked on embers, fresh goat cheese ravioli and confit lemon, olive, lemon thyme juiceMeat
- Fresh and mature cheeses or dessert to choose from "Our desserts"
