HOTEL ANCOLIE Les Hauts du Crey CHAMPAGNY EN VANOISE Tel. : 33 (0) suggest you

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1 Maxime CROCHEMORE, The Head Cook and his team suggest you The summer season program, served for the dinner, every day, from 7 till 9 pm and from noon till 1.30 pm for the lunch on saturday and sunday all the season Of the day 24 EUROS The S Starter of the day Dish of the day Dessert of the day EDELWEISS 29 EUROS Plate of Savoy ham 12 months of ripening Warm carrot soup with saffron ice cream Starter of the day Pork rib in its square and condiment Trout steak and pea coulis Dish of the day Faisselle de pays served with fresh cream Summer Beaufort cheese plate Roasted Apricot Tart 2.0, Almond Crumble with Rosemary The vacherin revisited Dessert of the day

2 MOUNTAIN 24 EUROS Savoyard salad (Savoy ham, summer Beaufort and walnuts) Savoyard vegetarian salad (summer Beaufort and walnuts) Savoy-style Tartiflette and a green salad Savoy-style Péla and a green salad Cup of 2 scoops of ice cream (Ice cream from the Alps) Dessert of the day ALPENROSE 39 EUROS Prepare your menu as you wish with the selection of our «à la carte» menu. Starter Fish or meat Cheese Dessert CHILDREN 10 EUROS Small Savoy salad (green salad, Savoy cured ham, Beaufort cheese) Rosette plate or assorted raw vegetables Cooked ham Poultry roll and herbs cream Homemade breaded fish croquettes Cup of ice cream or Fresh fruit salad or Dessert of the day

3 A LA CARTE The STARTERS (also possible in a large plate) : extra charge 7 Ceviche of sea bream, mango and avocado 12 Homemade smoked Arctic char and green asparagus 15 Ancolie salad 10 (Green salad, homemade smoked pork belly, plenty and roasted hazelnuts) Egg 64, on creamy foie gras and mushroom crumble 14 Wok of vegetables and its tofu trilogy 12 (grilled, marinated and smoked) Warm carrot soup with saffron ice cream 8 Plate of Savoy ham 12 months of ripening 9 Starter of the day 8

4 THE FISH Served with a vegetables fine mousse and a pan-sautéed seasonal vegetables Trout steak and pea coulis 17 Thick pollack steak and cream with tonka bean 20 Section of monkfish cooked at low temperature and its Thai broth 25 THE MEAT (All our meat are from French or UE origin) Served with a vegetables fine mousse and a pan-sautéed seasonal vegetables Pork rib in its square and condiment 17 Saddle of lamb and its juice with spruce 20 Filet mignon of veal and cream with chanterelles 29 Dish of the day 16 THE SPECIALITIES Savoy-style Péla with a green salad 13 Tartiflette in the style of our alpine pastures Served with green salad 14

5 THE CHEESES Assortment of ripened cheese from Savoy 8 Faisselle de pays served with fresh cream 6 Summer Beaufort cheese plate 6 THE DESSERTS All the desserts are home-made. Please, order at the beginning of the meal. Roasted Apricot Tart 2.0, Almond Crumble with Rosemary 7 Sponge cake with pistachio, raspberries and sesame crunch 8 Chocolate mousse, chocolate chips and chartreuse ice cream 8 Strawberry carpaccio with pepper timout And rhubarb sorbet 9 Dessert of the day 7

6 THE ICE CREAMS Glaces des Alpes : Ice creams from the Alps The Vacherin revisited 7 50 (Génépi ice cream and blueberry, whipped cream and meringue with lime) Dame blanche 7 (Vanilla ice cream, hot chocolate, Chantilly cream) Chocolat liégeois (Chocolate ice cream, hot chocolate, Chantilly cream) 7 Prohibition cups 8 50 The Savoyarde : Génépi ice cream and Génépi Liquor The Colonel : lemon ice cream and Vodka Cup of ice cream as you wish : Our flavours 2 scoops 4 3 scoops 7 50 Vanilla, Chocolate, Stracciatella, Coconut, Peaches of vines, Rhubarb, Lemon, Blueberry, Strawberry, Blackberries, Passion fruit, Génépi, Chartreuse