Philippe Excoffier

A light and airy cheese soufflé, served warm. Soft texture and savory parmesan flavor. To be enjoyed as soon as it comes out of the oven.

Savory soufflé flavored with truffles. Rich in earthy and delicate aromas, served with a truffle cream.

Fresh appetizer composed of layers of goat cheese and creamy tomato preparation. Enhanced with basil pesto.

Assortment of local asparagus served with a poached egg with a runny yolk. Enhanced with mousseline sauce and dried fruits.

Bluefin tuna lightly seared on the outside and raw on the inside. Served with a sweet and fruity mango and avocado sauce.

Foie gras prepared in a terrine at low temperature. Melting texture and rich flavor, served with a sweet and sour reduction.

Main course in the form of a fish and green vegetable soufflé. Served with a white butter sauce flavored with dill.

Poultry and morel mushroom soufflé. Served with a creamy white sauce.

Veal cooked slowly to be tender, served with a creamy blanquette-style sauce and vegetables.

Tender and flavorful piece of beef, grilled to your preference. Served with a red wine and shallot sauce.

Fresh fish of the day prepared with Mediterranean and oriental flavors. Served with an olive vierge sauce.

Creamy risotto cooked with lobster. Served with a bisque (shellfish soup) enhanced with a touch of curry.

Snails served in their shells with garlic and parsley butter. A French cuisine classic.

Delicate sautéed veal sweetbreads, served with a creamy morel mushroom sauce. Melting texture.

Large grilled ribeye steak to share. Marbled and flavorful meat, ideal for red meat lovers.

Assortment of several aged French cheeses. Includes soft and hard varieties.

Creamy Savoie cheese garnished with a truffle preparation. Powerful taste and creamy texture.

Dessert made of crunchy and melting meringue, garnished with red berries and flavored with rose. Served with a coulis.

Lemon sorbet drizzled with vodka. A fresh and alcoholic digestive dessert.

Assortment of refreshing ice creams or sorbets.

Warm and sweet red berry soufflé, served with a scoop of strawberry sorbet for a hot-cold contrast.

Classic soufflé flavored with vanilla, served with a gourmet chocolate sauce.

Soufflé flavored with Grand Marnier orange liqueur. Flambéed in front of you at the time of service.

A 5-course tasting menu. The chef offers a culinary discovery combining soufflés and traditional dishes according to seasonal produce.