Carte & Menus

From May to October, our restaurant is closed : 

  • Monday all day.
  • Tuesday and thursday for lunch. 

From November to April included, our restaurant is closed all day on Monday and Tuesday. 

Reservation

Carte

 

  • Marinated Lavaret with Passion Fruit, Avocado, Rhubarb 39
  • Confit Trout served cold, Mustard Cream 41
  • Tomatoes, Burrata Cream, Olive Oil Sorbet 40
  • Duck Foie Gras two ways 45

  • Omble Chevalier with Argan Oil, Fish bone Broth with Miso 44
  • Roasted Lavaret, Cauliflower / Nectarine, Curry and Coconut milk emulsion 41              
  • Norway Lobster / Caviar two ways       85

  • Roasted Pigeon, Mushroom, Savoy Pomace Brandy sauce 53
  • Lozere Lamb, Carrots 64
  • Sweetbread of Veal, Fennel, Tansy emulsion, cooking Chicken juice 64

  • Cheese Selection from Savoie 22

  • Sweets 25

  • Hot Souffle, Grand Marnier / Candies / Verbena
  • Poached Figs with Hot Wine, Apple, Chartreuse Ice Cream
  • Mushroom from Dent du Chat, Plum and Almonds
  • Vacherin Red Fruits / Rose / Nepal Pepper

Dishes home-made are bake-off from unrefined products
Net prices – Service included – Without drinks

Menus

 

  • «Back from the Market» Menu 42

  • (Menu served only for lunch, except Sundays and holidays off)
  • First course, main course and dessert

  • Poet Menu 57

  • (Menu served except holidays off)
  • Confit Trout served cold, Mustard Cream
  • Roasted Pigeon, Mushroom, Savoy Pomace Brandy sauce    
  • Poached Figs with Hot Wine, Apple, Chartreuse Ice Cream      

  • Verlaine Menu 90

  • Marinated Lavaret with Passion Fruit, Avocado, Rhubarb        
  • Tomatoes, Burrata Cream, Olive Oil Sorbet                                             
  • Omble Chevalier with Argan Oil, Fish bone Broth with Miso  
  • Lozere Lamb, Carrots            
  • Mikado with Blue Cheese / White Chocolate
  • Wild Blueberries Tart, Rose sorbet

  • Rimbaud Menu 160

  • (Menu served for the whole table)
  • Marinated Lavaret with Passion Fruit, Avocado, Rhubarb
  • Confit Trout served cold, Mustard Cream
  • Tomatoes, Burrata Cream, Olive Oil Sorbet                                             
  • Omble Chevalier with Argan Oil, Fish bone Broth with Miso                                      
  • Caviar / Norway Lobster / Gin and Tonic Jelly
  • Sweetbread of Veal, Fennel, Tansy emulsion, cooking Chicken juice     
  • Mikado with Blue Cheese / White Chocolate         
  • Poached Figs with Hot Wine, Apple, Chartreuse Ice Cream
  • Chocolate and Verbena

Dishes home-made are bake-off from unrefined products

All modifications could be on supplement
Net prices – Service included – Without drinks

 

 


Dishes home-made are bake-off from unrefined products
Net prices – Service included – Without drinks