TO SHARE
Local cured meats board
30.From "La Maison Baud"
Local cheese board
30.From "La Maison Paccard"
Local cured meats and local cheese board
30.From "La Maison Baud"
Bleu 1801 board
35.Duck foie gras, fish paté, salmon gravelax, potato fritters
Veggie board
28.Hummus, raw carrots, olive tapenade, sun-dried tomatoes, tapenade and potato fritters
Fried whitebait
19.STARTER
Bleu 1801 style mozzarella tomato
20.Deep fryed veal sweetbreads,
27.Onion and herbs dressing, artichoke, salad.
Beef and grilled lobster
32.Black garlic mayonnaise and watermelon.
Homemade foie gras, peach coulis
29.Roasted peaches and brioche
Squid ink salmon gravelax,
25.Fennel pickles, grapefruit and lemon and vanilla oil
PLATS
purée de légumes du jour, légumes croquants et beignets de pomme de terre
Wild fish from sea or the lake
39.Daily duck
38.Zucchini, peas and goat cheese risotto
27.Served with tarragon oil
Coral lentils curry
27.Grilles eggplants, roasted turnip and honey carrots
Grilled beef
39.Served with roasted mushroom, tomatoes and anions
Stuffed ranch chicken supreme with langoustines
38.and langoustine bisque
Slow roasted pork rib eye
38.shallot pork jus
Slow cooked rabbit saddle
37.Stuffed with carrots and prunes and rabbit juice
DESSERTS
Réalisés par notre Chef Pâtissier Martin Gheselle
Raspberry cake
14.Light vanilla cream, almond biscuit, raspberry confit and fresh raspberries
Crunchy chocolate cake, blueberry and praline
16.Light vanilla cream, blueberry confit, crunchy milk chocolate and crispy praline
The pine cone
16.Milk chocolate mousse, mango and passion fruit confit, crispy and soft almond biscuit
Strawberry cake
14.Vanilla mousseline cream, crispy almonds biscuit, Savoie biscuit, strawberry confit and fresh strawberries
Gourmet coffee
16.Selection of 3 small desserts of the moment and hot drink of your choice
Cheese selection
15.5 cheeses of our choice from Maison Paccard