Covid-19 :  A sanitary pass for Covid is required.

A gourmet menu elaborated with regional products

Every day the chef composes a different menu (from 23.00€), from fresh and seasonal products, even for children with a menu "culinay discovery" (9 € 50).

Please, read the summer restaurant menu or the winter restaurant menu. And the menu for the lunch in winter.

The different menu will delight your taste buds:

According to your desires: Rilletes of Trout Chief's made, Ventelon's Lamb confit with rosemary, Grilled Back veal with juice ...

® Tardieu Sacha - 2019

The desserts will finally delight your taste buds: Breton cake with chocolate mousse and chesnuts cream, Rum baba, Chocolate fondant with génépi ...

We favor local producers:

• Lamb from Ventelon (La Grave, breeder Jean-Jacques SIONNET)
• Trout of Chateauroux : EARL FERME AQUACOLE FAURE Quartier St james 05380 CHATEUROUX LES ALPES
• Goat Cheese from Molières  Farm (La Grave, breeder Céline GAILLARD)
• Honey from the Honey Mill of the Meije (La Grave, beekeeper Eric BOUGERE)