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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- Dace tartar from Lake GenevaCelery, green appel and marigold
- Green beans and pike caviarFresh almonds, white butter sauce, calf's head, leek’s oil and chives
- Crayfish from LoireCooked and in tartar, coco beans, Blackcurrant-sage and bisque
- Savoyard green peas and beansSmoked Diot sausage, pea pod oil and sucrine
- Trout from MorgexCarrot and elderflower
- "Allaiton" Lamb from GreffeuilleSucrine marinated and grilled with anchovies and black lemonOr
- « Excellence Miéral » duckConfit leg, beetroot from our market gardeners, sauce infused with sweet woodruff
- Cheese trolley,with fresh and aged cheeses
- Homemade honeyTansy and rhubarb from the garden
- 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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- Dace tartar from Lake GenevaCelery, green appel and marigold
- Green beans and pike caviarFresh almonds, white butter sauce, calf's head, leek’s oil and chives
- Trout from MorgexCarrot and elderflower
- "Allaiton" Lamb from GreffeuilleSucrine marinated and grilled with anchovies and black lemonOr
- « Excellence Miéral » duckConfit leg, beetroot from our market gardeners, sauce infused with sweet woodruff
- Cheese trolley,with fresh and aged cheeses
- Homemade honeyTansy and rhubarb from the garden
- 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 with lemon caviar, Thai basil. Peach and Mondeuse from Savoie sorbet
- Field strawberries from Yannick and SylviaBurrata di Buffala foam, caraway nougatine and strawberry cooked with sugar
- Fir tree buds SouffléRaspberry heart, fir tree buds sauce
