N+1

A creamy and comforting soup made with sweet potato and butternut squash, enhanced with a touch of ginger. It is topped with savory whipped cream cheese and crunchy seeds. Enjoy it warm as a light starter.

Thin slices of duck magret, seared on the outside and raw on the inside, served cold or warm. Accompanied by a rich sesame and fermented black garlic sauce. A refined starter with Japanese and nutty flavors.

A modern take on the classic deviled egg. The eggs are breaded and crispy, served with a creamy miso mayonnaise and a parmesan cheese cream. Garnished with pork belly for a savory touch.

Raw salmon marinated in salt and sugar until tender and melt-in-your-mouth. Served on a potato pancake with fresh herb cream and a tangy passion fruit touch. A fresh and balanced starter.

A hearty salad combining pasta and two types of chicken: one marinated with satay spices (peanut) and the other coated in Japanese breadcrumbs (panko). Garnished with vegetables and peanuts for crunch.

A balanced vegetarian option based on quinoa and mesclun (young greens). Contains salty Feta cheese, sweet vegetables like sweet potato and fig, as well as walnuts and a miso-marinated egg.

Fresh salad with marinated raw salmon (gravlax), creamy avocado, and vegetables. Enhanced by the tanginess of pickled onions and the exotic flavor of passion fruit.

Long, flat pasta served with a pistachio sauce and a creamy burrata cheese ball in the center. Accompanied by sweet sun-dried tomatoes and pieces of salty pork belly.

Creamy Italian rice dish cooked with mushrooms and plenty of parmesan cheese. Garnished with fried and confit vegetables for varied textures. Choose your main accompaniment (egg, cheese, fish, or duck).

Small square pasta typical of the French Alps, cooked with Beaufort (a pressed cheese). Mixed with mushrooms and roasted autumn vegetables. A rich and comforting dish.

A high-quality beef cut, aged for 30 days to intensify its flavor and tenderness. Grilled and generously served with local fries and a vinaigrette salad.

Pulled pork cooked slowly for 9 hours until very tender, served with crispy pork belly chips. Served with fries. Rich and melt-in-your-mouth flavor.

Pork shank gently cooked at low temperature to retain its tenderness. Served with seasonal oven-roasted vegetables.

Lamb meat cooked for a very long time with honey for a sweet and savory result and a fork-tender texture. Served with creamy mashed potatoes and various vegetables.

A rich burger served in a black bun. Contains beef steak, Reblochon (creamy cheese from the Alps), cured ham, and onion rings. Sweet and savory fig sauce.

Burger featuring Maroilles, a strong and creamy cheese from the North. Served in a black bun with steak, pork belly, and a sweet potato pancake.

Smashed steak burger for extra crispiness. Topped with cheddar, spicy grilled chorizo, and chips for crunch. Black brioche bun.

The very generously topped signature burger: steak, pork, egg, potato pancake, and aged cheddar. Served with a smoky miso barbecue sauce.

Alpine-inspired burger with Beaufort cheese, mushrooms, and a creamy chive sauce. Comforting and flavorful.

An original burger replacing beef with duck magret. Paired with creamy Brie de Meaux cheese and a fig mayonnaise for a sweet and savory combination.

Crispy chicken burger coated in panko (Japanese breadcrumbs). Served in an original red bun with a sweet honey-mustard sauce.

Vegetarian burger with a homemade potato and chickpea patty. Topped with mushrooms, cheese, and barbecue sauce.

Classic French dessert with an airy texture and rich chocolate flavor. Served with whipped cream and caramelized (pralined) hazelnuts for crunch.

A fruity dessert combining the tartness of red berries with a creamy pistachio cream. Sprinkled with crumbled, baked crumble topping.

A tangy lemon cream (lemon curd) with an original basil twist. Served with meringue, apples, and crumble.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Served warm with a salted butter caramel sauce and hazelnuts.

Elongated, fried fritters, sprinkled with sugar. To be dipped in a hazelnut-chocolate spread.

A coffee (or tea) served with a selection of three miniature desserts from the menu: French toast, churros, and chocolate mousse.