The Chef Thomas Prod’homme revises simple flavours. As a starter: Savoie swiss chard, thick-cut black truffle and double cream, main dish: Char with celery Vongole, "Massif des Bauges" saffron beurre blanc sauce and for dessert: Savoie pear cooked in honey with Grenoble walnuts,alpine milk, glazed pear & ginger sauce. Without forgetting the selection of delicious cheese selection matured by Bernard Mure-Ravaud, master cheese-maker in Grenoble.
Monday - Saturday | 7:00pm - 09:30pm
Our Chef offers a simpler and more relaxed menu, whilst retaining the same chic style of presentation along with the high quality of the local produce used. You are welcome to install yourself comfortably in our restaurant or benefit from our south-facing terrace with open views over the mountain peaks.
Daily | 12:00pm - 02:00pm | 07:00pm - 09:30pm
