We prefer to miss one temporarily them with the chart, rather than to be used a product as lower quality.

Transcription

1 Livre des Mets Dear customer, As you will be able to notice it, all our menus were primarily based on products of season, selected with care and for their qualities. We prefer to miss one temporarily them with the chart, rather than to be used a product as lower quality. At each season, I try to innovate and to make you discover new flavours, new harmony. If our chart seems to you short & if waiting seems to you long, will know that we even carry out all us; we are craftsmen. I propose to you dishes more or less traditional given to the style of the day but worked with my way. I wish you a good tasting and thanks you for your confidence, while hoping to receive you on other occasions. I selected of meats mostly come from France but also from the European Union. I made a selection of dishes for gluten free or vegetarian peoples... do not hesitate to send us your requirements or food allergies. Edwige TIRET & Léonie DUGAT Find the gluten free dish, tell us at the order Find the vegetarian dish, tell us at the order L ensemble des prix sont nets - Boissons non comprises

2 Sur les chemins de saison Children portion until at 12 years La Mise en Bouche S t a r t e r s Cheese from Olivier Peguet In souffle, Roasted Hazelnut Oreilles d Ane Seared Scallops from the North Sea, Spinach and Crepe Winter Vegetables In Turnover, Pumpkin Salad and Sesale Seed M a i n s Cheek Beef from France Cook in Stew, Locol Ham and Roasted Polenta Mountain Porc Belly Cook withe Our Organic Honey and Balsamic, Carrots Puree Hake Cook in Wrapper, Poached with Our Organic Verbena Served with Root Vegetables D e s s e r t s Apple from the 4 Saisons Farm Baked in the Oven, Sealted Caramel Ice Cream Valrhona Black Chocolate Moelleux with the Pears from the 4 Saisons Farm Cottage Cheese from the Bresse Cottage Cheese and Blueberry Traditional Jam Some dishes from this menu can be adapted gluten-free or vegetarian, To be specified on order. The set menu with 3 courses The set menu with 3 courses for children portion - 29

3 L E G O U R M A N D La Mise en Bouche S t a r t e r s Sacallops from the North Sea Pan-Fried, Salsify and Meat Jus, Smoked Fish Duck Fois-Gras from the South of France Cooked and Raw, Cognac Mousse and Chestnut Cream (8 extra) Escargots de Magland de Jean Pomel Pumpkin Cream, Jerusalem Artichoke and Wagyu M a i n s Pigeon Roasted, Beetroot Puree, Split Pea, Pickles of Girolles Mushroom Veal from France Sweetbread and Veal Quenelle in the Cocotte, Morels White Champagne Sauce Filet of Pollock Fish Steam Cooked, Tamarind, Black Garlic served with the Spealt and Tomme C h e e s e s Cheese Platter from Oliviet Peguet D e s s e r t s Citrus Tart Revisit and Sorbet Le Chocolat Valrhona Souffle with the Passion Fruit Ice Cream Some dishes from this menu can be adapted gluten-free or vegetarian, To be specified on order. The set menu with 3 courses - 51, with the cheese The wine package - 31 (+ 7 extra with chesse)

4 T HE S U P R I S E T A S T I N G M E N U The tasting menu Edwige DASH is based on the imaginative creations of the Chef. The menu is, as the name suggests, food lovers surprise, compiled from the very freshest produce specially sourced today. Should you have any food allergies or specific preferences, please let us know. The tasting menu includes Surprise, One amuse-bouche, starter, fish course, meat course, cheese course, pre dessert and dessert. The Tasting Menu - 74 The wine package - 46 Voucher Make Pleasure,... What s more beautiful than a meal in a gourmet restaurant? What's more beautiful than a good time in the 1st bioclimatic hotel in Rhone-Alpes? An original gift, a great idea... Valid for stays at the hotel or a meal in our restaurant, you choose your own amount and the recipient To order on request, give us the amount you wish to offer, we will prepare it before the end of your meal.

5 L E T E R R O I R L O G I S Choice Menu La Mise en Bouche Farcement des Aravis Grated Potatoes, Smoked Bacon, Prune & Marc of Savoy (Clear Spirits) Diots de Savoie Savoy Sausage with Red Wine Sauce served with Crozets Gratin (Local Pasta) OU Tartiflette Served with Green Salad or La Fondue Savoyarde For 2 minimum Plain or with Boletus Served with Charcuterie or La Reblochonade Served with Charcuterie Salad with extra 4.5 Blueberry Clafoutis served with Sorbet Choice menu - 41 T HE S M A L L G O U R M E T M E N U M a i n s Samll Tartiflette or Diot or Fillet of Fish with Mash Potatoes or Pasta or Vegetables Puree D e s s e r t s Stewed Fruit or Yoghurt or Ice Cream The menu - 16

6 La Carte The Charolais Beef Refined for 6 weeks minimum... Try the unique moment of pleasure and exception to the discovery of the Charolais Beef refined 6 weeks minimum and selected by me...edwige TIRET Prime Rib of Beef Charolais from the Farm Oriot Michele, Calvados, (for 2 pers) Rib of Beef Charolais from the Farm Oriot Michele, Calvados, (for 1 pers) Served with the Poached Potatoes with our Organic Thyme and Mountain Milk Caviar : 89 * Caviar de l Iles, Baeri, from Laurent Deverlanges, Caviar in Dordogne, 30gr Choice of accompaniment: Natural with cream and blinis or scrambled eggs or warm potatoes. S tarters : 19 (Main Portion : 27 ) * Escargots de Magland de Jean Pomel, Pumpkin Cream, Jerusalem Artichoke and Wagyu * Sacallops from the North Sea Pan-Fried, Salsify and Meat Jus, Smoked Fish * Duck Fois-Gras from the South of France Cooked and Raw, Cognac Mousse and Chestnut Cream (6 extra) * Oreilles d Ane Seared Scallops from the North Sea, Spinach and Crepe * Cheese from Olivier Peguet In souffle, Roasted Hazelnut * Winter Vegetables In Turnover, Pumpkin Salad and Sesale Seed * Farcement des Aravis, Grated Potatoes, Smoked Bacon, Prune & Marc of Savoy (Clear Spirits) Refined Beef fro 6 weeks minimum : * Prime Rib of Beef Charolais from the Farm Oriot Michele, Calvados, (for 2 pers) * Rib of Beef Charolais from the Farm Oriot Michele, Calvados, (for 1 pers) Served with the Poached Potatoes with our Organic Thyme and Mountain Milk Meats : 27 * Veal from France, Sweetbread and Veal Quenelle in the Cocotte, Morels, White Champagne Sauce * Pigeon, Roasted, Beetroot Puree, Split Pea, Pickles of Girolles Mushroom * Mountain Porc Belly Cook withe Our Organic Honey and Balsamic, Carrots Puree * Cheek Beef from France Cook in Stew, Locol Ham and Roasted Polenta * Diots de Savoie à l Ancienne aux Vins de Savoie & Son Gratin de Crozet Fishs : 27 * Filet of Pollock Fish, Steam Cooked, Tamarind, Black Garlic served with the Spealt and Tomme * Hake Cook in Wrapper, Poached with Our Organic Verbena Served with Root Vegetables Cheeses : * Cheese Platter from Oliviet Peguet Desserts : * Le Chocolat Valrhona in Souffle with the Passion Fruit Ice Cream * Citrus Tart Revisit and Sorbet * Apple from the 4 Saisons Farm Baked in the Oven, Sealted Caramel Ice Cream * Valrhona Black Chocolate Moelleux with the Pears from the 4 Saisons Farm * Blueberry Clafoutis served with Sorbet 89 49