The restaurant

Jazz music in the restaurant with many portraits of famous jazzmen...
People hard about food will like our half board formula : a daily menu inspired by original ideas of the chef.

Breakfast each morning is a wonderful treat
A dazzling array of pastries, different sorts of fresh breads, cured meat, fresh cottage cheese, local cheese, cereals, dairy products... including the chef's delights : cookies, "cannelés"... or other cakes brought out of his inspiration.
For drinks also, there is a copious choice : coffee freashly ground, a range of teas and herbal teas, hot chocolate, cold and hot milk and several varieties of fruit juices.

For lunch or dinner, some tasty ideas from our menu :

Examples of ...

First course :

- Plain foie gras de canard, apple chutney with gingerbread crisp
- Soya and lemon roasted king prawns, with sweet and sour sauce
- Smoked salmon and goat’s cheese pudding, with balsamic jelly
- Crunchy salad, bacon strips and poached egg
- Shellfish cappucino with lemongrass and ginger
- Board of cold mountain cold cuts, tomme shavings (local cheese) with herb bouquet flavoured with nut oil.
- Salmon marinated in betroot and lime, served with candied apple vinaigrette

Second course :

In the traditionnal way...
- Traditionnal tartiflette, mixed salad tossed in walnut oil
- Three cheese fondue, local cold cuts, young salad greens

To discover...
- Beef tartare prepared by our Chefs
- Fried beef sirloin, turnips baked with walnuts and wine reduction
- Hotpot of local sausage and vegetables ……..
- Pie of beef cheeks and parsnip, in it’s juice and juniper berries
- Scallop and fennel risotto, génepi mousse.
- Fillet of roast cod, caramelised cauliflower  mousse with a touch of leek and lemon

Finest touch course :

- Seasonal cheese board
- Pallet of ice creams and sorbets
- Melted dark chocolate cake, white chocolate centre, with straciatella ice cream 
- Walnut fondant, cinnamon ice cream, grapes candied in mulled wine 
- Génépi panacotta, spicy candied pineapple
- Citrus and kiwi minestrone, crunchy savoy biscuits
- Chocolate and caramel streuzel, marinated chopped pineapple, salted butter caramel ice cream

And daily suggestions of the head chef.

For children, a selection of simpler courses is available.

To accompagny your meal, a wide range of wines are suggested (about 80). 
The tasteful journey can begin in one of the famous French vineyards regions (Burgundy, Bordeaux, Loire Valley, Côtes du Rhône, Champagne) , go on closer to home in the different Savoy vineyards, or discover neighbouring countries such as Italy or Spain, or perhaps you prefer to discover wines from further afield, such as Australia or California.

* to be consumed with moderation

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