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.

An ample breakfast is served buffet-style with hot drinks, various fruit juices, pastries, different sorts of fresh breads, cured meat, fresh cottage cheese, local cheese, cereals, dairy products, fruits salad… in the restaurant of the hotel.

 

 

In winter only, for lunch or dinner, on half board basis (daily menu) or “à la carte”, the restaurant of the hotel Carlina next door welcomes you.
A special menu is served for kids under 12.A glass or a bottle? We boast an extensive wine list, including wines from famous French vineyards, as well as giving you a chance to sample some local Savoy wines. Looking for a wine to suit your meal, you will be spoiled for choice.Some examples of dishes from the menu of last winter… :

Starter

      • Raviole de joue de bœuf au foie gras jus réduit – Raviole with beef cheek and fried duck foie gras
      • Langoustines rôties, sashimi de maquereau au soja aïoli safrané – Mackerel sashimi and roasted prawns aioli sauce
      • Marbré de foie gras, artichauts poivrade et magrets fumés – Terrine with foie gras, ‘poivrade’ artichokes and duck magrets

Main course

      • Selle d’agneau en croûte de pain d’épices endive braisée – Saddle of lamb with gingerbread and braised chicory
      • Tartiflette traditionnelle, salade de mesclun – traditionnal tartiflette, mesclun salad mix
      • Sandre rôti bouillon de volaille champignons et céleri rave – Roasted pike perch fillet with celery and mushrooms

Dessert

    • Planche de fromages du moment – Seasonal cheese board
    • Fraîcheur de fruits frais – Mix of fresh fruits
    • Comme une Pomme Granny Smith Sorbet Yuzu – Like a Granny Smith Apple, yuzu sorbet