Saveurs de Savoie

A classic Savoyard fondue prepared with a blend of three cheeses: Beaufort, Comté, and Emmental. Creamy texture and rich flavor. Served hot in a pot.

The three-cheese fondue enriched with porcini mushrooms. The mushrooms add a woody and fragrant flavor to the melted cheese mixture.

A variation of the classic fondue with added morels. These delicate mushrooms offer a fruity flavor that pairs perfectly with the cheese.

A festive and refined fondue where white wine is replaced or supplemented by champagne, bringing lightness and finesse to the cheese mixture.

An extra portion of cheese mixture to prolong the fondue pleasure.

The quintessential convivial dish. Raclette cheese melted by heat, scraped onto potatoes. Served with gherkins.

Classic raclette accompanied by a platter of various charcuteries (ham, sausage, etc.). The savory combination of charcuterie and melted cheese is a must.

Raclette served with a selection of ham, raw or cooked (white). A simpler but delicious choice to accompany the cheese.

Raclette served with Grisons meat, a dried and spiced beef meat, lean and flavorful.

A gourmet variation with slices of smoked duck breast instead of traditional charcuterie.

Option without meat, served with a fresh salad and grilled or raw vegetables to accompany the melted cheese.

Similar to raclette but prepared with Reblochon, a creamy and fragrant Savoyard cheese. Served with charcuterie.

Thin slices of raw beef to cook yourself on a hot stone placed on the table. Healthy cooking without added fat.

Slices of lamb to grill on the hot stone. The meat develops its aromas as it grills gently.

Slices of duck breast to cook on the stone. The duck fat melts slightly, making the meat flavorful.

Set menu allowing you to choose two types of meat from those offered for the pierrade.

Complete assortment of beef, lamb, and duck for a varied tasting experience on a hot stone.

The emblematic gratin of Savoie. Melting potatoes, smoked bacon, and onions, all gratinated with whole Reblochon. Rich and comforting.

A meat-free gratin with vegetables (tomatoes, mushrooms, onions) and potatoes, bound with cream and gratinated with Comté.

An original gratin combining potatoes and bacon with snails, enhanced with garlic and parsley butter, under a layer of Comté.

Potato gratin with a strong character thanks to Bleu d'Auvergne, served with artisanal ham and Comté.

Inspired by Normandy, this gratin combines potatoes, bacon, and mushrooms with melted Camembert for a creamy and distinctive taste.

An espresso coffee served with an assortment of miniature desserts (mousse, panna cotta, crème brûlée). Ideal for tasting everything.

Classic ice cream coupe composed of vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Caramelized upside-down apple pie, served warm. The apples are melting and the caramel is flavorful.

Airy and rich chocolate dessert. Light texture and intense cocoa flavor.

Chocolate cake with a molten center, served hot with a scoop of vanilla ice cream for a hot-cold contrast.

Cooked banana flambéed with alcohol (often rum) when served. Sweet, warm, and caramelized.

Creamy vanilla dessert cream, covered with a thin layer of crunchy caramelized sugar.

Digestive coupe composed of lemon sorbet drizzled with iced vodka. Fresh and invigorating.

Banana cut lengthwise surrounding three scoops of ice cream (vanilla, strawberry, chocolate), all topped with whipped cream and chocolate sauce.

Winter dessert combining the sweetness of chestnut cream with vanilla ice cream and whipped cream.

Assortment of three scoops of ice cream or sorbet of your choice.