Le Chalet De Neuilly

Selection of daily starters listed on the slate. Varies according to market produce and the chef's inspiration.

Fresh salad made with crisp endive leaves, walnuts, and Roquefort blue cheese. A mix of bitter, salty, and creamy flavors.

Homemade poultry liver pâté, served with a sweet and savory candied onion compote. Creamy texture to spread on bread.

Eggs cooked without shells in boiling water, the yolk remains runny. Served with slices of smoked salmon and a creamy butter sauce.

Small whole fish fried until golden and crispy. Eaten with fingers by dipping them in tartar sauce.

Shrimp coated in a light and crispy batter. Served with a slightly spicy sweet and sour sauce.

Small square pasta stuffed with cheese and parsley, a specialty of the Dauphiné region. Served gratinated or with a chive cream sauce.

Assortment of cured meats and cold cuts (salami, cured ham, pâté). Ideal for sharing or as a cold starter with bread.

Warm goat cheese served in a crispy puff pastry, drizzled with honey. A melting sweet and savory mix.

Thin slices of cold-smoked salmon. Tender and fatty texture, characteristic smoky flavor. Often served with lemon and toast.

Thin slices of air-dried and spiced beef, a Swiss specialty. Lean meat with a concentrated, salty flavor.

Daily specials offered according to the market. See the board for the chef's suggestions.

Beef cut (flank) with long fibers, renowned for its flavor. Grilled and served with a candied shallot sauce. Chewy and juicy texture.

Boneless rib steak, marbled and tender. Served with two side sauces of your choice or chosen by the chef.

Tender and lean cut of beef from the loin. Grilled and served with sauces to enhance the flavor.

Small grilled lamb chops, pink and tender meat with a bone. Delicate and characteristic lamb flavor.

Minced beef, served raw and seasoned (traditional) or quickly pan-fried (seared). Melts in your mouth texture, served with fries.

Large bone-in beef steak to share. Marbled, juicy, and very flavorful meat. Usually served rare.

Very generous portion of ribeye steak for a big appetite. Flavorful grilled meat.

The most tender cut of beef, very lean. Served with a rich béarnaise sauce (butter, egg yolk, tarragon).

Traditional sausage made from pork tripe. 5A label guarantees quality. Strong flavor and unique texture, enhanced by the mustard sauce.

Firm-fleshed fish steak, similar to tuna. Grilled and served with a Provençal vegetable stew (tomatoes, zucchini, eggplant).

Veal offal (kidneys) cooked in sauce. Firm and crunchy texture, pronounced flavor softened by the creamy mustard sauce.

Whole Reblochon cheese baked until melted. Served hot with charcuterie. Very rich and indulgent.

Cheese fondue in white wine, flavored with porcini mushrooms. Enjoyed by dipping pieces of bread into the hot mixture.

Classic blend of three alpine cheeses (Comté, Beaufort, Emmental) melted with white wine. Creamy and convivial.

Potato gratin with bacon, onions, and melted Reblochon cheese. A hearty and comforting winter dish.

Hot and runny Mont d'Or cheese served in its wooden box. To be eaten with a spoon or by drizzling over potatoes and charcuterie.

Version of hot Mont d'Or cheese served specifically with air-dried beef for a leaner alternative to classic charcuterie.

Melted raclette cheese served with high-quality artisanal white ham. Accompanied by potatoes.

The classic: melted cheese, assorted cured meats, and potatoes.

Raclette served with Swiss air-dried beef, leaner than traditional charcuterie.

Original variation where charcuterie is replaced by smoked salmon, which pairs well with the melted cheese.

Raclette cheese flavored with truffle for a luxurious and earthy taste. Served with charcuterie.

Truffle raclette with a choice of premium accompaniment: air-dried beef or smoked salmon.

Portion of french fries, cut and cooked on-site. Crispy and golden.

Simple portion of potatoes, likely steamed or pan-fried, a classic accompaniment to Savoyard dishes.

Fresh salad leaves seasoned with vinaigrette. Ideal for lightening a cheese-heavy meal.