Menus

Sixth Hour*

Served at lunchtime, exept on Sunday and public holidays

 

Beetroot Variations

Aromatic Granny Smith Oil

 

Line-Caught Whiting and Coriander

Grilled Leeks and Jerusalem Artichoke Pulp

 

Veal Cheeks Confit with Parsley

Polenta and Brussels Sprouts stuffed with Celeriac

 

Orange and Cinnamon

Transparent Yoghurt, Crunchy Biscuit and Orange Ice Cream

62€  
or 92€ *

(*Drink included : 2 glasses of wine, coffee, half bottle of mineral water)

 

Cheese extra :

Cancoillotte et Vin Jaune in an Emulsion, Potatoes and Smoked Jura Ham 
10 €

 

 Menu served in half portion for children 31 €

 

book gifts pdf

Balance Point

 

 

Artichokes and Liquorice
Grey Shallots and Smoked Foie Gras

 

Petit Mercey Snails from Catherine Bonvalot
Tuberous Nasturtiums with a Juniper Emulsion

 

Lake Geneva Fera
Kale with a Blue Radish Crisp

 

Piglet cooked Three Ways
Swede Terrine with Coriander Seedsand Stuffed Baby Onions

 

Perfectly Ripened Regional and French Cheeses

 

Apples and Vin Jaune
A Play on Textures with Local Toasted Corn Flour

122€

Menu served in half portions for children € 61

 

 

 

book gifts pdf

The Eighth Deadly Sin

 

Menu served for the whole table

 

Molluscs and Crustaceans

Turnips with an Iodised Cardamom Cream

 

Artichokes and Smoked Foie Gras

In a Salad

 

Black "Melanosporum" Truffle 

Jerusalem Artichokes and a Jus with Soft-Boiled Egg

 

Petit Mercey Snails from Catherine Bonvalot

A Juniper Cracker with Tuberous Nasturtiums

 

Scallops and Sunflower Seeds

Caramelized Endives with a Danané Pepper Emulsion

 

Pigeon from the Maison Cassard

Salsifies with Ginger Gravy

 

Light Cancoillotte and Vin Jaune Mousse

 

Orange and Cinnamon

Transparent Yoghurt, a Crunchy Biscuit and Orange Ice Cream

 

Chocolate and Exotic Fruits 

in a Tart seasoned with Sansho Pepper Berries

 

152€

Menu served in half-portions for children 76€

 

book gifts pdf

An Automn Idea

 

 

Mallard served Cold and Coriander

Potatoes Various Ways

 

Consommé of Venison and Juniper

Mushroom Bread, Jerusalem Artichokes and Crunchy Chestnuts

 

Wood Pigeon with Sweetcorn

Braised Little Gem Lettuce and a Gamey Emulsion perfumed with Cardamom

 

Hare "Façon Royale"

Root Parsley and Fresh Walnuts

 

Perfectly Ripened Regional and French Cheeses

 

Apples and Quinces

Muscovado Shortbread and a Granny Smith Emulsion

 

132€

Menu served in half-portions for children 66€

 

book pdf

"À la Carte" Menu

Cold Starters

Artichokes, Gray Shallots and Liquorice
In a Salad, Hazelnut Spice
and Shavings of Smoked Foie Gras-
41,00€

Shellfish, Molluscs and Turnips
Borage Shoots
with an Iodised Cardamom Cream -
46,00€

 

Hot Starters

Petit Mercey Snails by Catherine Bonvalot
Cannelloni of Tuberous Nasturtiums
with a Kohlrabi and Juniper Emulsion -
 45,00€

Black "Mélanosporum" Truffles and Straw Wine
on a Jerusalem Artichoke Pulp
with a Crisp Sage Biscuit -
51,00€

Fish and Shellfish

Scallops and Endives
Endive Leaves with Sunflower Oil by Mr. Emmanuel Ogier
Chopped Oyster Mushrooms with Danané Pepper -
49,00€

Lake Geneva Fera with Kale
Cooked in a Savagnin Butter
with Blue Radish Aromatic Oil - 
46,00€

Meat and Poultry

Bresse Chicken, Morel Mushrooms and Vin Jaune
Prepared Two Ways: Thigh Stuffed with Morels,
Scored Wing with White Liver and Massala,
Variations on Celeriac and Tarragon - 59,00€

Pigeon from the Maison Cassard in Pornic, Brittany
A Play on Textures with Salsifies
and Young Shoots of Sorrel
- 57,00€

Piglet cooked Three Ways
Swede Terrine with Coriander Seeds
and Stuffed Baby Onions
- 55,00€

 

Cheese

Cancoillotte and Vin Jaune
In an Emulsion, Potatoes and Smoked Jura Ham - 17,00€

Perfectly Ripened Regional and French Cheeses - 18,00€

 

Sweet Sentiments

Toasted Corn Flour from the Taron Mill
in a Shell of Caramelised Apples
with a Vin Jaune Emulsion - 21,00€

Chocolate and Sansho Pepper Berries
on a Bed of Exotic Fruits
and Shortbread with Cocoa Nibs and Hazelnuts  - 21,00€

book gifts pdf