Menu around the classics of Provence

Input

• Rock octopus salad and young greens with lovage, fava beans and sherry vinegar.

Dish

• Traditional Niçois stuffing, zucchini flowers in fritters and old-fashioned tomato coulis.

Dessert

• Clafoutis with black country fig, fresh cloud of cottage cheese.

The first signs of spring

Input

• Creamy cooked carnaroli risotto with white and green asparagus and parmesan lace.

Dish

• Traditional veal blanquette with black truffle from the Var, vegetables in broth, rice pilaf.

Dessert

• Gourmet Baba with Mara des Bois strawberries, a vanilla and rum chantilly.

On the beaches of the Var coastline

Input

• Fresh heirloom and cherry tomatoes, red bell pepper coulis and local melon corolla.

Dish

• Whole braised local peach fish to share, tarragon flavored virgin sauce and grilled summer vegetables.

Dessert

• Roasted yellow peach with verbena, almond cookie.

Autumn walk in the hills

Input

• Leek vinaigrette, mountain ache, soft-boiled chicken egg, kumquat and peasant bacon chip.

Dish

• Lamb shoulder confit overnight, melting "boulangères" apples, wild savory juice.

Dessert

• Melting pear poached with cinnamon, madeleine with verbena flavor.

As we enter autumn

Input

• Farmhouse chicken vol-au-vent with mushrooms in supreme sauce.

Dish

• Back of cod braised with shallots, garnished with old carrot and beet.

Dessert

• Crème brûlée with chestnuts from our region, small chips.

The Hunt

Input

• Game terrine with cranberries, fine frisée with hazelnut oil.

Dish

• Wild boar stew, creamy polenta with bacon and candied martin sec pear.

Dessert

• Bananas caramelized with rum, orange almond lace tuile.

Tonight it's in Haute Savoie, just like at home!

For the aperitif

• Small plate of Savoy diots cooked with white wine, compote of sweet onions.
• Traditional Savoyard fondue with Beaufort cheese and green salad with walnut oil, farmhouse bread.
• Smoked sausage and mountain ham, homemade condiments and steamed potatoes.
• Fresh seasonal fruit salad with a hint of Genepi.

To accompany, a bottle of selected white wine from Savoie.

The Tables of Honor around a product

Duck Foie Gras

Amuse bouche

• Royale of foie gras, chervil foam and mushrooms.

Input

• Escalope of warm foie gras on French toast and prunes with red wine.

Dish

• Ballottine of poultry stuffed with mousseline and foie gras, simmered with winter roots.

Cheese

• Ewe's milk cheese cooked with chives and walnuts, baby greens and cranberry bread.

Dessert

• Thin apple and Calvados pie with a scoop of vanilla ice cream.

It is also possible to present you our fish and meat dishes to share on the table

• Local peach lobster simply grilled over a wood fire, thyme flower vinaigrette and virgin olive oil.
• Royal Bouillabaisse and Blue Lobster, rouille with saffron pistils from my house.
• Braised whole Mediterranean sea bass with wild fennel from the hills...
• Our poultry from Marie's Farm, chicks or guinea fowl roasted with the aromatics of our hills.
• Limousin or Charolais beef ribs sautéed in Béarnaise or Choron sauce.
• The whole milk lamb or the cabri d'ici braised with mustard and wild garlic pebre, its juice perfumed with purple garlic cloves.
• Rack of veal cooked whole with shallots or sage and simple juice with flat parsley.
  Accompanied of course by their traditional garnishes such as the melting apple delicacies, the Niçoise ratatouille simmered for a long time in a casserole or the Provençal Tians and Bayaldis with summer vegetables and sweet onion compote or even the potato purée as in the Robuchon house flavored with black truffle from the Var.