Les Menus et Carte de la Table de l'Ours

MENUS

A three courses surprise menu combining a selection

 of our chef’s classics with seasonnal’s products.

This is an introduction to “La Table de l’Ours”

 Our team will describe our chef’s propositions, evolving with nature generosity

separateur-carte

Wine-pairing for your menu by our head sommelier Magali Delalex

40€

Crozet
Melted Beaufort cheese, pickles mushrooms, and winter truffle
Smoked diots cappuccino

separateur-carte

Wild turbot filet
Cabbage slowly braised, iodized cabbage tips stew, delighting shells foam with garlic

separateur-carte

Purebred Beef by our butcher Gabriel Gauthier
Artichokes cooked in the fireplace in crust, marrowbone, dried legs chips
Powerful gravy of “barigoule” perfumes

separateur-carte

Cheeses from our mountains
Cheese board carefully selected from the mountains surrounding
By our passionated cheesemongers

separateur-carte

Chocolate
Great growth of Jamaica, greedy sabayon of chocolate and bitterness, cappuccino.
Savoie Saffran sweetness from the Berlioz family

separateur-carte

Wine-pairing for your menu by our head sommelier Magali Delalex
60€

Leeks
Cooked in the fireplace
Smoked eel in condiment, Daurenki caviar and poached quail eggs

separateur-carte

Leman arctic char just warm
Blood orange, Jerusalem artichoke and walnut from Savoie
“Maltaise” spirit

separateur-carte

Sole from small boats
Roasted hazelnuts, celery tatin and black truffle
Sauce made with celery, yellow wine and brown mushrooms from “La Motte Servolex”

separateur-carte

Langoustine and snails from Serge Dalla Palma
Light “José de Savoie” mousse with black garlic
“Civet” spirit with Mondeuse wine

separateur-carte

Farm veal
Cooked in a pan, liver and sweetbread, confit white asparagus
Cooking juice fortified with tarragon

separateur-carte

Cheeses from our mountains
Cheese board carefully selected from the mountains surrounding
By our passionated cheesemongers

separateur-carte

Tahitian vanilla
Milky cloud from Xavier Mattis farm
Buckwheat and praline crisp

separateur-carte

Wine-pairing for your menu by our head sommelier Magali Delalex

75€

LA CARTE

TO BEGIN …

Leeks

46€

Cooked in the fireplace, Smoked eel in condiment, Daurenki caviar and poached quail eggs

Asparagus from Pertuis

38

Roasted at the time, narrow of ``Fin Gras du Mezenc``. ``Pot au feu`` juice made with truffle and Vermouth of Chambery

Leman arctic char just warm

41

Blood orange, Jerusalem artichoke and walnut from Savoie. ``Maltaise`` spirit

Crozet

42 €

Melted Beaufort cheese, pickles mushrooms, and winter truffle Smoked diots cappuccino

Langoustine and snails from Serge Dalla Palma

44€

Light ``José de Savoie`` mousse with black garlic, ``Civet`` spirit with Mondeuse wine

UNION OF OUR BRITTANY COASTS AND FRAGRANCES FROM THE AREA

Wild turbot filet

64 €

Cabbage slowly braised, iodized cabbage tips stew, delighting shells foam with garlic

Sole from small boats

66 €

Roasted hazelnuts, celery tatin and black truffle. Sauce made with celery, yellow wine and brown mushrooms from la ``Motte-Servolex``

Brittany blue lobster

69 €

Cooked in his shell and smoked with juniper from Bellevarde mountain, throw of sorrel. Squash in flame burn juice and berries flavor

THE EARTH

Farm veal

67€

Cooked in a pan, liver and sweetbread,confit with asparagus. Cooking juice fortified with tarragon

Guinea fowl breast from ``Tauziet farm``

66 €

Delicate “boulangères” potatoes and freshness of lettuce, Juice with Mondeuse vinegar

Suckling lamb from Alpilles

64 €

Saddles cooked on the bone, melting carrots with lamb juices

Beef selected by our butcher Gabriel Gauthier

62 €

Artichokes cooked in the fireplace in crust, marrowbone, dried legs chips. Powerful gravy of ``barigoule`` perfumes

CHEESES

Cheeses from our mountains

24 €

Cheeseboard carefully selected from the mountains surrounding By our passionated cheesemongers

DESSERTS

Chocolate

24 €

Great growth of Jamaica, greedy sabayon of chocolate and bitterness, cappuccino. Savoie Saffron sweetness from the Berlioz family

Squash from Savoie

24 €

Squash like a tatin, blood orange, Iced soufflé at the time

Victoria's pineapple

24 €

Caramelised with celery juice, raw pineapple in tartare. Pineapple and lovage sorbet

Tahitian vanilla

24 €

Milky cloud from Xavier Mattis farm, milk ice cream, Buckwheat and praline crisp

PRACTICAL INFORMATION

Dinners are served from 7.30pm to 9.30pm
Opened from Tuesday to Saturday


Hôtel les Barmes de l’Ours, Montée de Bellevarde 73155 Val d’Isère

Email : restaurant@hotellesbarmes.com

Tel : +33 (0)4 79 41 37 00