Le Chalet Savoyard

A non-alcoholic cocktail prepared by the house. Refreshing and fruity.

The house's signature recipe with alcohol. Often a fruity and spirit blend to whet the appetite.

A local aperitif made of fruit cream (usually blackcurrant or blackberry) and Savoyard white wine. Sweet and fruity.

A festive sparkling classic made with crème de cassis topped with Champagne. Elegant and festive.

A glass of Champagne sparkling wine. Dry, crisp, and with fine bubbles.

Traditional mix of dry white wine and crème de cassis. A simple and popular aperitif.

Bitter cocktail based on Campari, red Vermouth, and sparkling water. Served chilled with an orange slice.

Version of the Americano where sparkling water is replaced by Champagne for more fizz.

Aromatic Italian vermouth. Red is sweet and herbaceous, white is drier or vanilla-flavored depending on the style.

Sweet liqueur wine from Charentes, a blend of grape juice and cognac. Fruity and round.

Portuguese fortified wine. Rich, sweet, and alcoholic, with notes of red or dried fruits.

French aperitif based on gentian. Characteristic bitter taste and golden yellow color.

Typical anise-flavored liqueur from the South of France. Drunk diluted with fresh water, becoming cloudy and milky.

Classic blended Scotch whisky. Light with notes of fruit and vanilla.

Half measure of J&B whisky.

Tennessee American whiskey filtered through charcoal. Notes of caramel, vanilla, and toasted wood.

Half measure of Jack Daniel's.

Premium blended Scotch whisky. Rich and smooth with aromas of honey and fruit.

Half measure of Chivas whisky.

Bourbon from Kentucky. Sweet and floral with hints of spice and honey.

Half measure of Four Roses Bourbon.

Classic cocktail combining gin and vermouth. Dry and aromatic.

Refreshing long drink based on gin and tonic water, served with ice cubes.

Simple mix of whisky and cola.

Sparkling drink made from fermented apples from the region. Doux is sweet, brut is drier.

Local soda from Savoie, a local alternative to major brands.

Globally known carbonated cola soda, sweet.

Local lemon soda, sweet and fizzy.

Sparkling soda, available in bitter tonic or citrus flavors.

Orange soda from France with pulp. Shake before drinking.

Sweet iced tea, usually peach.

Naturally sparkling mineral water with strong carbonation.

Sweet and creamy fruit drinks. Choice of various flavors.

French mineral waters in large bottles. Thonon is still water from the Alps, Chateldon is a rare sparkling water.

Classic espresso.

Coffee with milk topped with creamy whipped cream.

Selection of teas and herbal infusions from the brand Les 2 Marmottes.

Red wine heated with spices (cinnamon, cloves) and citrus fruits. Comforting in winter.

Traditional Savoyard drink to share, a mix of coffee and eau-de-vie, served hot in a wooden container.

Hot coffee with cognac or brandy, topped with cream.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Local variation of Irish coffee using a Savoyard liqueur (often Génépi or Marc).

Champagne house known for its elegant wines rich in Chardonnay.

Champagne house renowned for its elegant wines rich in Chardonnay.

Classic international pale lager beer.

French blonde beer, light and refreshing.

Local blonde craft beer.

Local blonde craft beer.

Local white beer, cloudy with citrus notes.

Local amber beer, notes of caramel and roasted malt.

Local dark beer, rich and roasted.

Strong spirits served after the meal to aid digestion. Includes local specialties like Génépi (herbs) and Chartreuse.

Communal dish where cheese is melted at the table to be spread on potatoes and charcuterie.

Raclette using Morbier, a pressed cheese recognizable by its black ash line.

Raclette flavored with wild garlic, a wild plant with a delicate garlic taste.

Raclette using a blue-veined cheese for a stronger flavor.

Goat cheese raclette, offering a distinctive goat flavor.

Rustic raclette made with mountain Tomme cheese.

Raclette using Abondance, an AOP cheese from Haute-Savoie with fruity and hazelnut notes.

Raclette with smoked cheese (Brézain type), providing a woody flavor.

Luxurious version of raclette with cheese flavored with truffle.

Generous plate of various cured pork meats (sausage, ham, terrine).

Plate of local aged raw ham (Savoie).

Plate of cooked ham.

Plate of cooked ham flavored with truffle.

Plate of large dry sausage (Rosette).

Thin slices of dried, spiced beef, a Swiss specialty.

Plate of chicken fillets (likely cold or in a salad).

Slices of smoked salmon.

Dish where you cook pieces of beef yourself in a hot oil pot. Served with sauces.

Cooking method on a heated stone at the table. Healthy, freshly grilled meat.

Assorted pierrade with beef, poultry, and duck.

Spectacular specialty: meat is hung on a metal potence and flambéed with alcohol in front of you.

Creamy cheese served hot in its spruce box, which is poured over potatoes. A winter delight.

Specialty from Chablais made from Abondance cheese melted with white wine and garlic, served in a small casserole dish.

Extra portion of your choice of side dish.

Mixture of melted cheeses (Comté, Beaufort, etc.) and white wine in a pot. Bread pieces are dipped into it.

Provençal variation of cheese fondue, flavored with tomato and basil.

Fondue enriched with smoked bacon for a meatier flavor.

Fondue incorporating Saint-Marcellin, a small creamy cheese from Dauphiné.

Traditional fondue enhanced with cumin seeds.

Special recipe with a touch of Madeira (fortified wine) and garlic croutons.

Fondue with a strong character thanks to Roquefort (ewe's blue cheese) and the crunch of walnuts.

Classic fondue flavored and flambéed with cherry eau-de-vie (Kirsch).

Sweet and savory combination of goat cheese and honey.

Fondue flavored with herbs and garlic.

Fondue enhanced with green pepper and Cognac.

Very creamy fondue incorporating Reblochon, an iconic cheese from the Alps.

Gourmet fondue with wild mushrooms (morels).

Creamy winter fondue mixing Mont d'Or and Abondance.

Porcini mushroom fondue

Fondue prepared with sparkling wine instead of still white wine, served with a bottle.

The most prestigious version, with Champagne, served with a bottle of wine.

Extra portion of garlic grilled bread.

Complete children's menu including starter, main course, and dessert (or drink). Offers mini versions of local specialties like tartiflette.