Discovery Menu. 30 ~ Chesse 4 extra charge ~

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Preston Cameron
5 years ago
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1 Discovery Menu Egg 63 with peas and verbena, petals flowers, chips ham Tomatoes, creamy mozzarella from Savoy region and black olives tapenade Potato waffle with herbs, cured ham Vitello tonnato (carpaccio of calf, sage mayonnaise and parmesan cheese) Vegetables velouté of the day served with croutons and grated cheese Poached trout fillet in apples Granny Smith broth and celery 48 hours crystallised pk belly, sauce intensified with honey from Châtel Guinea fowl ballotine with mushrooms, Mondeuse sauce Calf's head & tongue with ravigote sauce, served with small seasonal vegetables F any other desserts a supplement of 2 is applied 30 The menus are served until 1:30 pm and until 8:30 pm Any change to the menu will result in a extra charge

2 Fleur de Neige Menu Traditional duck pate with foie gras Saumon Loch Duart from Scotland (smoked and heart of marinated with the genepi) Selection of homemade cold meats smoked from the farm of Papy Gaby (18 months refining) (cured ham, terrine, dried pc & beef sausage, garlic sausage, dried meat, salad) Apple Granny Smith & ciander ice shot glass Red tuna steak, sauce vierge (olive oil, mango, ciander and cherry tomato) Veal fillet mignon cooked in leaf of spruce, Fir tree sauce Roasted duck breast, blueberries sauce 40 Gourmet Menu Homemade duck foie gras with raspberries and lemon balm Skipjack tuna tartar calamansi mousse, avocado and radish Apple Granny Smith & ciander ice shot glass Arctic char cooking on one side verbena sauce Grilled fillet steak with bearnaise mels pepper Timut sauce (citrus aroma) 47 This menu can be served with fish and meat with a 15 in extra charge The menus are served until 1:30 pm and until 8:30 pm Any change to the menu will result in a extra charge

3 Starters Mixed green salad 5 Vegetables velouté of the day served with croutons and grated cheese 9 Egg 63 with peas and verbena, petals flowers, chips ham 12 Chef Philippe s terrine with homemade cured ham and red onions petals 15 Traditional duck pate with foie gras 18 Selection of homemade cold meats smoked from the farm of Papy Gaby 19 (cured ham, terrine, dried pc & beef sausage,garlic sausage, dried meat, salad) 18 months refining Saumon Loch Duart from Scotland (smoked and heart of marinated with the genepi) 20 Homemade duck foie gras with raspberries and lemon balm, foie gras cutlet 25 Snails baked in parsley butter with wild garlic (12) 18 Snails baked in parsley butter with wild garlic (6) 10 Omelette (with ham cheese herbs) 16 served with homemade french fries and green salad Gourmet salads Caesar Salad (mixed leaves, grilled chicken mignon with honey, croutons, grated parmesan) 16 Semi-cooked tuna salad with sesame and seaweed of wakame 18 Salad with hot goat cheese 19 (mixed leaves, crunchy of natural, with savy and mature cheese from la Chapelle d Abondance Crying tiger salad (mixed leaves, piece of beef marinated with soya and Asian spices, freshly cooked) 19 Fish Poached trout fillet in apples Granny Smith broth and celery 21 Red tuna steak, sauce vierge (olive oil, mango, ciander and cherry tomato) 24 Perch fillets fried with lemony butter 27 Arctic char cooking on one side, verbena sauce 28 Blue lobster with pincer roasted with the butter of lobster and Breton curry, 48 shellfish sauce, homemade hummus with ciander

4 Homemade french fries 5 Meat All our meats are French igin Beef tartare (the Thai way) served with homemade french fries and green salad 23 (citronella, ginger, soya, mint, galanga, sesame oil) Roasted duck breast, blueberries sauce 27 Veal fillet mignon à la savoyarde (fried veal fillet, ham, cheese, mushroom sauce) 29 Grilled beef fillet steak with bearnaise pepper Timut sauce (citrus aroma) 30 Grilled beef fillet steak with mels sauce 35 Grilled beef fillet steak Rossini 41 (cutlet of duck foie gras, foie gras, stuff black from Drôme, périgueux sauce) Prime rib of beef ~Or Rouge~ served with vegetables and homemade french fries, bearnaise sauce pepper of Timut (price f 2 persons, 1kg) Exclusively at Fleur de Neige 76 Fleur de Neige burger served with homemade french fries and green salad 22 (minced beef steak 180g, tomato, cheese, crystallized red onions, homemade burger sauce) Giblets Calf's head & tongue with ravigote sauce, served with seasonal vegetables 21 Sautéed with armagnac calf s kidneys 28 Sweatbread served on a bed of hay with mels sauce 37 Cheeses Cheeses from various regions 11 Fromage blanc 4 Cheese - Savoyard Specialities served with homemade cold meats and green salad Berthoud (Abondance cheese baked in the oven with garlic & white wine, potatoes) 24 Fondue savoyard (mixed melted French-Swiss cheeses, white wine, garlic) 250g per person, min. 2 persons 24 Cheese supplement, 250g per person (without accompaniment) 13 Tartiflette (farmhouse ½ reblochon cheese baked with roasted potatoes, bacon and onions) 24 Raclette (farmhouse cheese served with potatoes) min. 2 persons 24

Our Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25

Our Chef Stéphane HAISSANT would like to suggest : Starters 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25 CRAB MEAT ON A BED OF FENNEL Mixed grilled avocado,