Dear visitors, to offer you a complete culinary experience,
Our cuisine is offered exclusively as a set menu .
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All our recipes contain lactose.
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Our meats are of French origin.
At Lunch
A gourmet, bistro-style cuisine
around our local producers
and seasonal inspirations
This quick and neat weekly version is offered to you within the limits of quantities prepared
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To offer you a complete culinary experience, our cuisine is available in a variety of styles.
exclusively in Menu .
Bistronomic recipes offered at lunchtime
From Tuesday, November 10th to Saturday, November 14th
Starter
Celeriac velouté
double cream infused with fleur de sel
crushed roasted hazelnuts
or
Herring fillet
steamed potato salad,
mustard, shallots, sesame
Emmental cheese crisps
Main course
Corn gnocchi
colored with Bresse butter, mousseline
of celeriac, caramelized green cabbage,
red onion foam
(Vegetarian & gluten-free dish)
Or
Blanquette
Ain poultry with curry cream
Breton, mashed potatoes,
crispy grilled onions
Or
Fish of the day
colored with olive oil, caramelized green cabbage with Bresse butter, candied lemon,
carrot top sabayon
Bistronomic Menus
(lunchtime only)
For any dietary restrictions, please consult our allergen charts beforehand.
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Affair 2 services : €25
Starter - Main Course / or / Main Course - Dessert
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Market return in 3 services: €30
Starter - Main Course - Dessert
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Gourmand in 4 services: €45
Starter - Fish - Meat - Dessert
(last order at 1:00 p.m.)
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Epicurean in 6 services: €65
2 Starters - Fish - Meat - Cheese - Dessert
(Epicurean Menu for all guests at the same table and last order at 1:00 p.m.)
Option Cheeses
(not in the menu)
Add a sweet treat to your menu, to share or not!
Bresse blue
offered in an original combination with pear and walnut in several textures and temperatures
€10 on its own / no extra charge as a dessert in a set menu
Or
The Assortment of Cheeses
made with raw milk selected on Loïc's advice,
cheesemonger "with the sly fox"
€13 on its own / €3 supplement when replacing a dessert in a set menu
Desserts
The Floating Island
caramelized, egg white molded with a ladle, crème anglaise with pink pralines and slivered almonds then toasted
Or
The Paris-Brest
revisited with an old-fashioned praline center
and a variety of hazelnut creams
Or
Dark Chocolate
and its salted caramel cream, accompanied by a dark chocolate sorbet
Or
French toast
combined with quince marmalade and saffron-scented gel from the Ain region and Madagascar vanilla ice cream
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Any request to modify a dish on the menu will automatically result in a price change.
The ice creams and sorbets, which can accompany certain desserts, are made by our
Master Artisan Ice Cream Maker “Glaces des Alpes” in Haute Savoie.
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Net prices including service
