Chameau-Nix

Whole Camembert cheese baked in the oven until melted, drizzled with honey. A creamy sweet and savory mix. To be enjoyed hot, ideally spread on bread.

A platter of assorted charcuterie including country pâté and duck mousse. Perfect for sharing as a starter. Rustic and traditional flavors.

Thin slices of marinated raw beef, served with capers, pesto, and parmesan shavings. A fresh and light dish. Tender texture enhanced by Italian seasoning.

Large raw milk Camembert, roasted in the oven with mushrooms and smoked bacon. Very rich and indulgent. The runny center of the cheese blends with the savory toppings.

Traditional Savoyard gratin made with potatoes, bacon, onions, and cream, gratinated with Reblochon cheese. Rich, melting, and comforting. A classic from the French Alps.

Variation of the classic tartiflette incorporating blue cheese. The strong taste of blue cheese adds character to the creamy dish. For lovers of strong cheeses.

Variation prepared with Morbier, a cheese recognizable by its ash stripe. Fruity flavor and creamy texture. A Jura touch to the Savoyard classic.

Tender chicken cutlet topped with mushrooms, turkey ham, and gratinated with Cantal cheese. Tender and flavorful. Served with an accompaniment.

Selected piece of beef, served with a potato gratin flavored with truffle. A refined surf and turf combination. Juicy meat and creamy gratin.

Hot and runny Mont d'Or cheese served in its box, accompanied by charcuterie and potatoes. A convivial dish to share. Dip the accompaniments directly into the melted cheese.

Chicken burger with Cantal cheese in a homemade brioche bun. Fresh toppings and house sauce. Served with artisanal fries.

The signature burger with beef patty and Reblochon cheese. Rich in flavor thanks to the Savoyard cheese. Soft bun and crispy homemade fries.

Convivial experience where you melt the cheese yourself over potatoes and charcuterie. Served with the traditional grill. Hearty and warm meal.

Raclette using Morbier, a cow's milk cheese with a black ash stripe. Mild taste and melting texture. A delicious alternative to classic raclette.

Extra portion of potatoes, plain or flavored with garlic.

Extra platter of assorted charcuterie to accompany the cheese.

Extra portion of raclette cheese.

Blend of melted cheeses with white wine, served in a communal pot. Dip pieces of bread or potatoes into it. A convivial dish par excellence.

Extra portion of steamed potatoes.

Charcuterie board to accompany the fondue.

Cheese blend refill for fondue.

Toasted bread pieces rubbed with garlic and olive oil, perfect for dipping into the cheese.

Gourmet Southwestern salad with confit duck gizzards and smoked duck breast. Rich in meats and flavors. Served warm with potatoes and croutons.

Fresh salad with a ball of creamy burrata and walnuts. Light and vegetarian. The burrata provides a milky and smooth texture.

Bistro classic with melted hot goat cheese toasts. Served with savory bacon and eggs. Flavorful hot and cold mix.

Selection of refreshing carbonated drinks and sodas. Sweet and fizzy.

Assorted fruit juices.

Natural sparkling mineral water.

Still natural mineral water from the French Alps.

Italian sparkling mineral water with fine bubbles.

Addition of flavored sweet syrup.

Homemade cocktails, likely non-alcoholic given the fruity ingredients. Refreshing and sweet blends.