Crozet
Gratine with Alpine beaufort, mushroom, winter truffle and local smoked cappuccino sausage

Turbot
“Cuisson d’ici” with cabbage, roasted oyster, cabbage and buckwheat mousse

Beef “fin gras du Mézenc”
Artichoke cooked in a crust in the fire place
Sour juice

Local cheese
Mountain cheese plater from our passionated cheese maker

Seasonal citrus from Régis Arnaud
Flavour from “ hot wine”, lovage and celery

Green asparagus from Pertuis
Braised in a fire place, with smoked eel and caviar condiment

Langoustine
Carrots cooked in juice, hazelnuts and gentian vinaigrette from our mountains

Scallop from the bay of Erquy
Like a “pot au feu” with a gourmet stew of bone marrow root vegetables and black truffle

Féra from Leman lake
Lightly smoked with juniper from Bellevarde, sorrel and creamy squash with juniper berries

Poultry breast from Tauziet farm cooked on the bone
Morels, oignons and “délicatesse” confite
Chambéry vermouth gourmet sauce

Local cheese
Mountain cheese plater from our passionated cheese maker

Milk from our Tarentaise farm
Walnut from Savoie, vanilla from Tahiti, and cottage cheese sorbet from Eddy in Vallaroger