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
- DaceChanterelle and pied bleu mushroom, Asperulus odorant juice64 €
- Welingthon-style line-caught sea fish,Pressed potato and ham from Maison Baud Bone, juice with foie gras150 € (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 cooked in a casserole, candied tights in salad juniper and mushroom ice creamGreen asparagus and chicken sauce with foie gras150 € (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
- White asparagus from Provence, gentian juice from Pères Chartreux,grapefruit condiment and sabayon with brun butter
- The mushroom Paris mushroom and shitake in cannelloni Serac of our mountain and mushroom juice
- 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 €
- Green asparagus, smoked Lake Geneva pike, lemon condiment
- Line-caught sea fish from Petit Bateau Carot and fir
- Chicken from the Cour d'Armoise, Paris mushroom, black garlic condimentor Leg of milk-fed lamb from the Pyrenees à la Royal, kumquat of Nice, 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
- Green asparagus from Pertuis, grapefruit and gentian condiment, green asparagus ice cream and horseradish
- Geneva lake fishing, char-grilled white asparagus and asparagus lemon sauce
- 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 Elvesia 74% Organic,Flowing heart with Piedmont hazelnut Tahitian vanilla and Nice lemon26 €
- The apple pressé, tatin-style baked, lime meringue shell, Granny smith apple and black olive26 €
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