Our restaurant's inventive cuisine will flatter and seduce the taste buds of both the gastronomer and the hungry skier. The gourmet food invites you to pay tribute to the flavours of here and elsewhere.
MENUS
Our restaurant's inventive cuisine will flatter and seduce the taste buds of both the gastronomer and the hungry skier. The gourmet food invites you to pay tribute to the flavours of here and elsewhere.
Menu possibilities
- Crépinettes of crayfish tails and calf's foot
- Marbré of duck foie gras au naturel, compote of late-harvested winter cherries and spiced bread
- Cassolette of smoked oysters with caviar, buttered cabbage
- Reblochon-stuffed rosti, pork crisps and onion coulis
- Filet of Charolais beef, potato mille-feuille and mushrooms
- Roast hay-flavoured saddle of lamb in bread crust, vegetable crumble
- Roast filet of duckling, quince tatin, sweet quince vinegar and olive oil
- Pan-fried pavé of pikeperch on a bed of sliced pormonier, sauce Mondeuse
- Whole grilled lobster, crozet risotto
- Scallops coated in powdered coppa, artichoke fricassé and smoked diot cream
- Hot Grand Marnier soufflé with clementine granita
- Chocolate coulant, caramelized dried fruits
Examples of evening menus availableto our guests
- Seafood ravioli, prawn tempura
- Pan-fried pavé of beef, grenaille potato with rosemary
- Cheeseboard
- Chilled banana soup with spices and skewered fruit
- Large Provençal buffet
- Roast saddle of lamb, Provençal tian and light garlic cream
- Cheeseboard
- Fine strawberry tart and basil granita
- Vegetable bruscheta with creamed artichoke
- Roast loin of veal, finely pureed potatoes and jus drizzled in truffle oil
- Cheeseboard
- Chocolate pyramid and Morello cherry coulis
- Large fish and seafood buffet
- Skewer of monkfish on a branch of fennel, saffron tagliolini
- Cheeseboard
- Coquille of exotic fruits
- Mille-feuille of fresh and smoked salmon
- Crispy duck with confit vegetables
- Cheeseboard
- Aumônier of apples with flakes of nougat
- Country-style buffet
- Roast free-range chicken, creamy risotto with woodland mushrooms
- Cheeseboard
- Crème brûlée with candied chestnuts