Les Fondus de la Raclette

A lunch menu offering Savoyard classics. Ideal for a quick yet hearty midday meal.

A complete menu to discover the house specialties. Includes more elaborate options like chocolate fondue.

Children's menu adapted for small appetites. Includes a main course, a drink, and an ice cream for dessert.

Oven-baked egg in a ramekin with cream, bacon, and Beaufort cheese. Rich, creamy, and flavorful.

Traditional French onion soup gratinated with cheese and croutons. Hot and comforting.

Bread toasts topped with cured ham and melted raclette cheese. Crispy and gourmet.

Green salad with hot goat cheese toasts and bacon. A classic hot and cold mix.

Mixed salad with blue cheese (Bleu d'Auvergne) and walnuts. Intense flavor and crunchy texture.

Traditional Savoyard country pâté served with a sweet onion jam. To be enjoyed with bread.

Simple seasoned green salad. Fresh and light.

Hearty assortment of various cured meats (ham, sausage, dried meat). Perfect for sharing.

Thin slices of dried and salted beef, a mountain specialty. Intense flavor and tender texture.

Traditional French dry sausage slices (Rosette). Flavorful and fatty.

Cured ham slices. Salty and melt-in-your-mouth.

Cooked ham slices. Mild and tender.

Dried and thinly sliced pork tenderloin. Less fatty than sausage.

Smoked salmon slices served cold. Rich in smoky flavor and oily texture.

Large mixed salad with hot goat cheese on toast, bacon, and croutons.

Large slice of bread topped with bacon, potatoes, and melted raclette cheese.

Large slice of bread topped with smoked salmon and fresh cream with chives.

Lunch portion of raclette with melted cheese, potatoes, and cured meats.

Classic Savoie raclette with plain cheese. Served with potatoes and cured meats. All our Raclettes are available in a vegetarian version. All-You-Can-Eat Raclette: Unlimited cheese and potatoes [1 main dish per person mandatory].

Raclette using a cheese with a distinctive smoky flavor.

Raclette cheese studded with peppercorns for a spicy touch.

Raclette cheese flavored with wild garlic (a wild herb with a mild garlic taste).

Variation using goat cheese instead of classic raclette cheese.

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

Uses Morbier, a Jura cheese recognizable by its ash line.

Assortment of two types of cheese: smoked and Morbier.

Tasting of three different flavored cheeses.

Supplement replacing classic cured meats with dried beef (Viande des Grisons).

Supplement replacing cured meats with smoked salmon.

Cloudy anise liqueur mixed with water.

Fortified wine or vermouth, served chilled.

Bitter French aperitif based on gentian.

Classic spirits.

Blended Scotch whisky.

American whiskey.

Mix of strong alcohol and soda.

Glass of sparkling Champagne wine.

White wine mixed with cassis cream.

Champagne mixed with cassis cream.

Kir made with white wine from Savoie.

Kir made with sparkling wine from Savoie.

Beer served on tap.

Artisanal beer from the French Alps (Blonde, Red, or flavored with Génépi 'Green').

Large bottle of artisanal beer from the Alps.

Sparkling brut apple cider.

Large bottle of brut cider.

Light and floral white wine from Savoie, Jacquère grape variety. Ideal with fondue.

Richer white wine from Savoie, Altesse grape variety.

Dry and crisp white wine from Burgundy.

Prestigious white wine from Savoie, rich and aromatic (apricot).

Dry and fruity white wine from the Southwest.

Sweet and sugary white wine (late harvest).

Light rosé wine from the Mediterranean.

Renowned rosé wine from Provence, pale and dry.

Light and fruity red wine from Savoie.

Typical red wine from Savoie, spicy and tannic.

Classic Bordeaux red wine.

Red wine from the Graves region of Bordeaux.

Red wine from the Loire, fresh and fruity (Cabernet Franc).

Red wine from the Rhône Valley, spicy and warm.

Various fruit juices.

Sparkling cola soda.

Orange soda with pulp.

Tonic or citrus soda.

Sweet iced tea.

Sparkling lemon drink.

Lemonade mixed with fruit syrup.

Natural mineral water (still or sparkling).

Natural sparkling mineral water.

Small strong coffee.

Decaffeinated coffee.

Large coffee with hot milk.

Hot tea (black or green).

Herbal infusions without caffeine.

High-quality white wine from Burgundy (Chardonnay).

Prestigious Bordeaux red wine.

Red wine from the Northern Rhône Valley (Syrah).

Green mint liqueur.

Green apple liqueur.

Norman apple brandy.

Grape marc from the Southwest of France.

Grape marc from the Cognac region.

Strong alcohol (Rum or Pear Eau-de-vie).

Fruit brandies.

Liqueurs (Orange or Irish Cream).

Traditional Alpine herbal liqueur.

Strong herbal liqueur produced by monks.

Superior quality Champagne wine.

Sparkling wine from Savoie.