One house, two ways to sit down to table. Plus the day's suggestions on the blackboard.
On the blackboard!
Tell us what you have in mind: group meals, standing dinners… We'll be delighted to build something tailor-made.
Generosity, plain and simple
The traditional egg mimosa with fresh herbs, salad leaves and a two-mustard vinaigrette.
Soft Reblochon de Savoie muffin served warm, Filly salad leaves and reblochon cream.
Chilled soup of confit ribbed tomatoes with herbs, watermelon, crumbled feta with olive oil and garden pesto.
Roasted bone marrow, fleur de sel and grilled baguette.
Cod fillet poached with lovage, served like a Provençal aïoli, garden vegetables and steamed potato.
Croque-monsieur my way: regional pork confit in duck fat, crème fraîche, Abondance and Comté, Machilly bread, Filly salad leaves.
Grilled Hereford beef chuck flap, garden tarragon béarnaise, fresh hand-cut fries and Chablais salad.
Bistronomy, in its right place
Thin cold slice of roasted grain-fed veal, creamy tuna sauce, caper berries and red onion pickles.
Carpaccio duo, sea bass and Charentais melon with Timut pepper, fresh mint vinaigrette and Taggiasca olives.
Half-shell mussel gratinated with parsley butter and breadcrumbs, tomato tartare with sherry vinegar and wakame seaweed.
Sea bass fillet seared on one side, sauce vierge with two tomatoes, delicatesse potato and seasonal vegetables.
Simmental beef sirloin tataki with soy and sesame, wakame salad and rice crisps.
Medley of grilled vegetables, house focaccia, stracciatella with pesto, burratina and parmesan crumble.
And always Lake Geneva fish, depending on the catch:
perch, char, féra and pike…
Wednesday to Sunday, 12–1.30pm
Around a barrel
Beef fondue, three-cheese fondue, braserade… Let our suggestions tempt you into a moment of sharing. By reservation (24 hours ahead).
Private hire, outdoor meals, group meals, standing dinners — tell us what you have in mind.
For under-10s
Main, small pot of ice cream and cordial (mini cheeseburger, beef patty, fish…).
A sweet finish
Chocolate-chip cookie with salted-butter caramel, cookie ice cream and whipped cream.
Gruyère double cream, meringue and red-berry coulis.
Plaited brioche French-toast style with salted-butter caramel, scoop of vanilla ice cream.
Generous salad of fresh seasonal fruit.
Selection of regional cheeses, salad leaves and dried fruit.
Selection of mini desserts with a hot drink of your choice.
Chocolate, vanilla, caramel, lemon, mango, raspberry, pistachio (125 ml pot).
The classic.
Lemon sorbet and vodka.
12 cl glass, 75 cl bottle
Savoie AOP
Savoie AOP
Bourgogne AOP
Bourgogne AOP
Bourgogne AOP
Val de Loire AOP
Pays d'Oc IGP
Sud-Ouest IGP
Côtes du Rhône AOP
Côtes du Rhône AOP
Côtes du Rhône AOP
Côtes du Rhône AOP
Côtes du Rhône AOP
Côtes du Rhône AOP
Côtes du Rhône AOP
Côtes du Rhône AOP
Bourgogne AOP
Bourgogne AOP
Bordeaux AOP
Bordeaux AOP
Val de Loire AOP
Languedoc-Roussillon AOP
Italia
Côtes de Provence AOP · Magnum 61,00 €
Côtes de Provence AOP
IGP Méditerranée
Italia
Champagne AOP
Aperitifs, digestifs, spirits and soft drinks also available — ask us for the full list.
"Cooking is a journey, not a destination." — Guy Savoy