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
- Crayfish from Lake GenevaCooked and in tartar, coco beans, Blackcurrant-sage and bisque
- Chanterelles mushroomsMushroom broth with black tea
- Line-caught PollackZucchini, shiso, and verbena from the garden, fishbones sauce
- Venison from AlsaceFennel and hogweed from the valleyOr
- Fowl from Alice's farmLocal eggplant « pressé », hay from Vallorcine farm sauce
- Cheese trolley,with fresh and aged cheeses
- Flavor King plum and green ChartreusePoached and infused with marigold from the garden and green Chartreuse mousse
- 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
- Chanterelles mushroomMushroom broth with black tea
- Line-caught PollackZucchini, shiso, and verbena from the garden, fishbones sauce
- Venison from AlsaceFennel and hogweed from the valleyOr
- Fowl from Alice's farmLocal eggplant « pressé », hay from Vallorcine farm sauce
- Cheese trolley,with fresh and aged cheeses
- Flavor King plum and green ChartreusePoached and infused with marigold from the garden and green Chartreuse mousse
- 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
- Peach from Provence and basilIn minestrone refreshed, Thai basil, peach and Mondeuse from Savoie sorbet
- « 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 lemon caviar sauce, hazelnut ice cream with fleur de sel and Timut pepper
