Restaurant Les Chanteraines

Fresh raw fish tartare made with sea bream, enhanced with mango and pomegranate. A light, fruity, and refreshing starter.

Breaded and fried cheese balls, crispy on the outside and melting on the inside. Served on a salad with walnuts for crunch.

Creamy pumpkin soup topped with foie gras shavings and chestnut pieces. A warm and comforting starter with rich flavors.

Small pasta stuffed with cheese and herbs, a specialty of the Dauphiné region. Served with parmesan and a touch of aromatic truffle oil.

Fine Iberian pork charcuterie accompanied by mild green peppers. A flavorful platter highlighting the quality of the ham.

Precisely cooked white fish fillet, drizzled with a fragrant saffron sauce. Accompanied by a creamy leek risotto.

Monkfish, a firm-fleshed fish, served with a red pepper sauce. Accompanied by light vegetable tagliatelle.

Special dish changing weekly according to the chef's inspiration and seasonal produce. Ask your server for details.

Traditional stewed dish made with boiled beef and winter vegetables. Tender, flavorful, and served with its broth.

Roasted lamb chops with an aromatic herb crust, served with a reduced meat jus. Accompanied by an original coconut puree.

Special meat dish changing weekly. A chef's creation to discover.

Selection of quality aged cheeses. Perfect for ending the meal on a savory and traditional note.

Pear gently cooked in a vanilla syrup, served with a honey cake and a creamy custard sauce. A sweet and fruity dessert.

Crispy rolls filled with warm banana, served with a chocolate sauce. A mix of textures and gourmet flavors.

Tartlet filled with melting caramelized apples on a shortbread crust with almonds. A classic revisited.

Soft cake soaked in an amber rum syrup. An alcoholic and sweet dessert, highly appreciated by enthusiasts.

Assortment of several scoops of ice cream and sorbets. Ideal for a fresh and light end to the meal.