EGG OF THE TRIEVES
Carrot, mushrooms and burnet
RAINBOW TROUT
Roasted, endive and tagette
GUINEA FOWL OF TRIEVES
Celeriac, nasturtium and treviso
GREAT DESERT
Our maitre d’hotel offers you to compose a 3-course menu
CRISTIVOMER
Parsley, sugar loaf and black radish
CARROT
Cream, horseradish and truffle ice cream
RAINBOW TROUT
Roasted, endive and tagette
EGG OF TRIEVES
Nicolas potato, mushrooms and burnet
PIGEON
Poached roast, red cabbage, sage and amaranth
CHEESE
Fresh and refined from our regions
GREAT DESSERT
SALMON FOUNTAINS
Roasted, crayfish, nasturtium and salsify
ARTIC CHAR
Parsnip and citrus
CARROT
Cream, horseradish and truffle ice cream
EGG OF TRIEVES
Nicolas potato, mushrooms and burnet
CRISTIVOMER
Roast, onions, celeriac and walnut oil
FARMER CHAPON
Poached roast, rib of chard, potato and antesite
CHEESE
Fresh and refined of our regions
GREAT DESSERT
7 Course menu, Among lake fish, mountain and vegetable herbs, served for the whole table.
DÉJEUNER D’AFFAIRE – 99€
Starter, main course and dessert
Accompagnied by 2 glasses of wine (6cl), mineral water and coffee
LE MENU DU MARCHE – 75€
Starter, main course and dessert