Our suggestions from the "a la carte" menu for winter 2010-2011:

"Traditional recipes":  

• Beef with butter mashed potatoes, Savoie red wine sauce
• Pot toasted Savoyard sausage with bacon, onion, carrots and cabbage
• Slow-cooked shoulder of lamb and seasonal vegetables 

"Specialities":  

• Reblochon cheese melted over a bed of potatoes, onions and bacon
• Three-cheese fondue with morels
• Three-cheese fondue with bacon, onions and mushrooms
• Meat fondue with beef and poultry (minimum 2 persons)
• Stone grill with beef, duck and poultry (minimum 2 persons) / supplement for our guests in half-board basis
• Cheese fondue with tomatoes and fine mixed herbs

"Lunch on the terrace":

• Crusty toasted olive bread, tomato tartar, olive paste, crayfish and green salad
• Hamburger, French fries and green salad
• Grilled beef, butter, potato gratin, blue cheese sauce or pepper sauce or mushroom sauce
• Le café gourmand : Expresso coffee served with a “Crème brûlée” flavoured with caramel candy, a squidgy chocolate cake and chocolate breadstick

Sample menus:

Selection of wines:

White wines:

• 2008 - Chignin « Vieilles Vignes » Domaine André & Michel Quenard
• 2007 - Roussette de Savoie « Altesse » Domaine Edmond Jacquin & Fils
• 2008 - Apremont « Elégance » Jean Cavaillé
• 2005 - Chablis « Les Deux Rives » Olivier Leflaive
• 2006 - Givry « Les Grognots » Domaine Michel Sarrazin

Red wines:

• 2006 - Mondeuse Arbin « Graine de Terroir » - Élevée en Fût de Chêne Jean-Perrier & Fils
• 2007 - Saumur-Champigny Domaine Thierry Germain
• 2006 - Crozes Hermitage «Cuvée L » Domaine Laurent Combier
• 2004 - Costières de Nîmes « Vieilles Vignes » Château de la Tuilerie
• 2004 - Château Jean Faure - Saint Emilion Grand Cru Olivier Decelle
• 2006 - Côtes du Roussillon « Le Plaisir-Mas Amiel » Domaine Mas Amiel