Our offers
The Call of Summits
- Dark-toned walls, a hint of light blue like the ice and the skyA 9-course tasting menu194€
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- Green beans and sorrel from the gardenIn tartlet, horseradish, dill and Morgex sturgeon
- Tomatoes from Yannick and SylviaStracciatella and tomato sauce « Bloody Mary » style
- Lake Geneva pike quenelleConfit shallots and tarragon
- Local ceps mushroomsStewed and ceps and coffee mousse
- Dace from Lake GenevaCarrots and marigolds from the garden
- Feathered gameCelery, candied shallots, wild lovageOr
- Milk-fed veal from ChartreuseLocal butternut squash, sauce infused with nutmeg and sage from the garden
- Cheese trolley,with fresh and aged cheeses
- Blackberry from Provence and meadowsweetPoached in blackberry juice infused with meadowsweet
- Dessert of your choice
- --These menus are provided only for all the guests at the same table
Alpine Gleams
- Golden Light, reflections of the melody of timeA 7-course tasting menu167€
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- Green beans and sorrel from the gardenIn tartlet, horseradish, dill and Morgex sturgeon
- Local ceps mushroomsStewed and ceps and coffee mousse
- Dace from Lake GenevaCarrots and marigolds from the garden
- Feathered gameCelery, candied shallots, wild lovageOr
- Milk-fed veal from ChartreuseLocal butternut squash, sauce infused with nutmeg and sage from the garden
- Cheese trolley,with fresh and aged cheeses
- Blackberry from Provence and meadowsweetPoached in blackberry juice infused with meadowsweet
- Dessert of your choice
- --A vegetarian option of the Alpine gleam menu is available, upon request from the guest
- --These menus are provided only for all the guests at the same table
Desserts
- Tasting of two single-varietal cocoa from Maison XocoTuma Yellow 80%, Mayan Red 70% & 40%, in different textures
- « Noire de Bordeaux » fig and garden hyssopRoasted fig, wild blueberry condiment from our mountains, fig leaf ice cream, and bergamot-scented cooking juice
- Piedmont hazelnut and lemon from Nice souffléLime cream, hazelnut and candied lemon sauce, hazelnut ice cream with fleur de sel and Timut pepper
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