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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
- Geneva Lake’s perch fillets and local snails’ fricassee, soufflé potatoes, watercress, brown butter and lemon sauce
- Marinated local tomatoes, Persillé de Tignes ice cream, garden herbs' crumble, tomato juice
- Lacquered Féra fish, roasted Savoy cauliflower, lemon and velvety sauce with catnip from the garden
- Lacquered milk-fed veal sweetbread, young local carrots, Meyer lemon and gentian sauceOr
- Roasted "French hunter" venison, garden's 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 €
- Lacquered tomatoes from Sylvia and Yannick , blackcurrant from our garden and Aosta blue cheese ice creamStarters
- Mushrooms Royale and juniper berries in nasturtium ravioli, chanterelles and tarragon brothStarters
- Crayfish from the Loire basin, spelled cooked like a risotto, claw swim in emulsion, celery and mountain acheStarters
- Blue lobster and ravioli from the claws, fondant cooked fennel, vanilla head juiceFish
- Pan fried Geneva Lake Fera, young local carrots, Cédrat lemon, carrots and Genépi sauceFish
- Cabbage cooked like a risotto, hazelnuts and candied lemon; green apple and basil ravioloVegetarian
- Pieces of Sisteron lamb cooked on the embers, zucchini and local tomatoes, picholine olives and lemon thyme juiceMeats
- Roasted guinea fowl, offal tartlet, chanterelles, hazelnut from Piémont and savory juice from the gardenMeats
- Mountain Sérac ravioli, garden vegetables according to the daily harvest, pickled chanterelles, sprigs jusVegetarian
- 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
- Peach Baba, tempura shiso leaves, tangy lime jus, Timut pepper meringue, white peach and shiso sorbet
- "Crêpes flambées", raspberries and Agastache plants
- Wild blueberries, creamy burrata cheese and garden’s hyssop sorbet
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