EGG OF THE TRIEVES
Carrot, mushrooms and burnet
RAINBOW TROUT
Roasted, eggplant and wild fennel
GUINEA FOWL OF TRIEVES
Celeriac, nasturtium and treviso
GREAT DESERT
Our maitre d’hotel offers you to compose a 3-course menu
BROWN TROUT
Parsley, sugar loaf and black radish
ARTICHOKE
Cream, cooking broth and truffle ice cream
OMBLE OF ARCHIANE
Roasted, eggplant and wild fennel
EGG OF TRIEVES
Carrot, mushrooms and burnet
PIGEON
Poached roast, red cabbage, sage and amaranth
CHEESE
Fresh and refined from our regions
GREAT DESSERT
SALMON FOUNTAINS
Roasted, crayfish, Lovage and zucchini
BROWN TROUT
Parsley, sugar loaf and black radish
ARTICHOKE
Cream, cooking broth and truffle ice cream
EGG OF TRIEVES
Carrot, mushrooms and burnet
ARTIC CHAR
Roast, onions celeriac and walnut oil
DUCK
Poached roast, bio turnip and lemon balm shoot
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