→ TRADITIONAL RESTAURANT TIGNES - LES CHANTERELLES - SITE OFFICIEL

$Restaurant \\$

Be tempted by a five course or an à la carte menu of traditional cuisine in the warm ambiance of “Les Chanterelles”.

Or for something a little different, discover the weekly themed-menu evening.


Traditional Cuisine Buffet breakfast with a selection of over 50 different products Dinner (menu of the day/ à la carte) Vegetarian menu Children’s menu Open every day		$Restaurant \\$

Our suggestions from the "a la carte":

9 green oysters, rye bread and shallot vinegar
Foie gras medallion, stewed bilberries and brioche-style bread
Mesclun salad with smoked duck breast and truffle, walnut dressing
Wok-fried lamb fillet with curry, seasonal vegetables
Grilled fillet of beef, gravy and potato gratin
Roasted scallops, white risotto and asparagus tips

Sample menus served on half board basis:

For our guests who are not on half board basis: 32 Euros

Cream of vegetable soup * Green salad with cured ham, Beaufort cheese and walnuts or Tiny ravioli stuffed with cheese, basil sauce * Salmon steak, sorrel sauce or Roasted duck breast, bilberry sauce * Cheese buffet * Dessert buffet	Fresh pea soup * Foie gras medallion and jam or Pan-fried scallops, saffron sauce * Sea bass fillet with aromatic herbs and spices or Beef fillet steak, green pepper sauce * Cheese buffet * Dessert buffet	Cream of cauliflower soup * Fresh chicken salad or Pan-fried shellfish, curry sauce * Tuna fish steak, virgin oil sauce or Guinea fowl supreme with bacon * Cheese buffet * Dessert buffet
Cream of pumpkin soup * Tomato and Mozzarella salad with basil or Toasted bread with Reblochon cheese * Sea bream fillet with aromatic herbs and spices or Veal medallion with tarragon * Cheese buffet * Dessert buffet	Christmas dinner - 50 Euros Fried foie gras escalope with red berries sauce ** Scallops roasted in Vermouth sauce Roasted capon with gravy, braised chestnuts and mashed potatoes Cheese buffet ** Christmas buffet with a selection of Yule logs	New Year's Eve dinner - 105 Euros Ballotine of foie gras with figs, sweet and sour caramel, brioche-like bread ** Lobster and scallops with simmered vegetables, crispy bacon Roasted deer medallion with gravy slow roasted potato and sucrine lettuce Beaufort cheese and apple terrine Dessert ** Petits-fours

Selection of wines:

White wines:

2005 - Meursault « Les Grands Charrons » Domaine Michelot
2002 - Saint-Aubin « Les Pucelles » Morey-Blanc
2006 - Pouilly-Fuissé « Cuvée Marie-Antoinette » Domaine Jean-Jacques Vincent
2006 - Condrieu « La Loye » Domaine Jean-Michel Gérin
2006 - Sancerre « Lucien Crochet » Domaine Lucien Crochet
2007 - Chignin Bergeron « Les Terrasses » Domaine André & Michel Quenard
2006 - Roussette de Marestel « Ma Signature » Laurent Cavaillé

Red wines:

2004 - Hautes Côtes de Nuits Domaine A.F Gros
2001 - Savigny-les-Beaune 1er cru « Les Narbantons » Domaine Louis Jadot
2006 - Mercurey «Vieilles Vignes » Domaine Emile Juillot
2005 - Châteauneuf-du-Pape « La Bernadine » Maison Chapoutier
2007 - Gigondas « Cuvée Tradition » Domaine des Espiers
2006 - Moulin à Vent Domaine Jean-Paul Brun
2005 - Château La Fleur Milon - Cru Bourgeois Pauillac Baron Philippe de Rothschild
2006 - Château Pénin « Cuvée Tradition » - Bordeaux Supérieur S.C.E.A. Patrice Carteyron