Our Menus

Garlic saffron sauce, croutons bread and emmental cheese

With spicy red wine, orange marmalade with sweet pepper, grilled country bread

With marinated shrimps, avocado, fresh mint and grapefruit

Poached and fried on a stew of wild mushrooms, crunchy cereals and burnt bread emulsion

In shallot and mint crust, Gillardeau oysters in lime jelly, horseradish cream and lemon zest, crispy rye bread

Old vegetables, autumnal salad

Parmesan cream with yellow wine from Jura

With seasonal vegetables

Sesame oil with lime and fresh coriander (1€ will be donated to the association WWF)

Pasta with crustaceans foam

Stewed leeks with tangerine oil, roasted potatoes balls with vanilla butter

The claws in tempura à la livèche, potatoes muslin, roasted cepes mushrooms, lobster juice

Served with seasonal vegetables and virgin tomato dressing (2 people)

Herb butter, crushed potato and seasonal vegetables (2 pax) On order 24h in advance

Juice infused with coffee beans, ravioles of thigh like salmis style, truffled Jerusalem artichoke muslin

Black radish sauerkraut with juniper, cabbage pulp and braising garnish with juice (2 people)

Parsnip around several cooking, juice with balsamic and tarragon, arugula salad and truffle chips

1 scoop - €5 / 2 scoops - €9 / 3 scoops - €12

Recipe of Antonio Fochi

Chips of dulcey chocolate speculos and seasonal fruit sorbet

Gianduja streusel and chocolate ice cream

Crispy biscuit with Piedmont hazelnut, pineapple with spices and lime, whipped cream

Vanilla ice cream, tangerine sorbet, orange marmalade

Ice cream coffee flavored amaretto, chocolate chips

+ mineral water + 1 glass of wine + coffee

dessert buffet + mineral water + coffee

From 12 pm to 3.30 pm.

From 12 pm to 3.30 pm. Beverage option: 25€ extra (mineral water, juices, beers, wines, champagne unlimited)

Organic chicken egg poached and fried on a stew of wild mushrooms, crunchy cereals and burnt bread emulsion

Homemade foie gras with spicy red wine, orange marmalade with sweet pepper, grilled country bread

Scallops wrapped in crispy, carrot and citrus sauce, stewed leeks with tangerine oil, roasted potatoes balls with vanilla butter

Farm guinea fowl cooked in hay, juice infused with coffee beans, ravioles of thigh like salmis style, truffled Jerusalem artichoke muslin

Baba infused with old rum, crispy biscuit with Piedmont hazelnut, pineapple with spices and lime, whipped cream

Gluten free tiramisu with Illy coffee, ice cream coffee flavored with amaretto, chocolate chips

Homemade foie gras with spicy red wine, orange marmalade with sweet pepper, grilled country bread

Smoked salmon Le Borvo in shallot and mint crust, Gillardeau oyster in lime jelly, horseradish cream and lemon zest, crispy rye bread

Roasted lobster tail in butter, the claws in tempura à la livèche, potatoes muslin, roasted cepes mushrooms, lobster juice

Beef fillet steaked with black truffle, parsniparound several cooking, juice with balsamic and tarragon, rocket and truffle chips

Norwegian omelet flambéed with Grand Marnier, vanilla ice cream, tangerine sorbet, orange marmalade

Green lentil salad with smoked duck breast. Bouquet of lamb's lettuce, green apple and hazelnut vinaigrette. Potato salad and Savoy sausage. Leek verrine in jelly truffle cream. Pannacotta verrine of lobster espuma with Espelette pepper. Duck foie gras opera with spicy wine. Salmon Gravlax marinated with citrus fruits. Shrimp cocktail, avocado and pink grapefruit. Oysters 'Fines de Claires' N°3 and condiments.

Snails with garlic butter. Mini puff pastry with mushrooms. Crispy goat cheese and dried fruits.

Poultry "consommé" with vegetables. Cream Of Mushroom.

Roast veal with dried fruits. Stuffed chicken with chestnuts and mushrooms. Trout fillet with crayfish sauce. Parmesan polenta pie. Fricassee of potatoes, smoked bacon, baby onions and parsley. Assortment of Root Vegetables.

Raclette, potato and assorted deli meats. Crucible saucepan of Maurienne with Tomme de Savoie. Savoy ham cooked in hay.

Chocolate fountain. Gingerbread. Baked apples. Pears with mulled wine and cinnamon. "Crème brulée" with wild blueberry. Apple of love. Verrine elixir with red fruits. Verrine all chocolate. Assortment of chouquettes and donuts. Dulcey Tartlets. Fresh fruits. "Crêpes flambées By Antonio Fochi".