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
Perfect organic egg, wild mushroom
19.smoky hollandaise watercress coulis
Red cabbage salmon gravlax
25.red cabbage pickles, bloody mary jelly
Fried pigs feet
22.poached egg, mustard cream
Homemade duck foie gras
29.passion fruit coulis and mango cookie
Roasted scallops, chorizo
27.jerusalem artichoke purée, granny smith apple
PLATS
purée de légumes du jour, légumes croquants et beignets de pomme de terre
Wild fish from sea or the lake
39.Grilled beef
39.Served with roasted mushroom, tomatoes and anions
Daily duck
38.Free-range chicken
38.stuffed with wild mushrooms, roasted shallots gravy, sage
Slow roasted pork rib eye
38.spring onion and Morteau sausage sauce
Roasted celeriac, chestnut purée, grilled butternut squash
27.ceps, blue cheese and hazelnut crumble
pan-fried veal liver
33.mashed potatoes and fried onions
DESSERTS
Réalisés par notre Chef Pâtissier Martin Gheselle
Crunchy passion chocolate and praline
16.Passion fruit confit, light vanilla cream, milk chocolate crunchy, crispy praline
Rum baba
14.Baba soaked in vanilla and rum syrup, vanilla cream and whipped cream
Tiramisu
14."Savoie" Biscuit soaked in espresso, mascarpone cream, dark chocolate shavings
Pear charlotte
16.Savoie biscuit, pear confit, light vanilla cream, crispy almond, poached pears
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