A gourmet menu elaborated with regional products
Every day the chef composes a different menu (from 18 € 50), 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 ...
The desserts will finally delight your taste buds: Homemade cheesecake and blueberry mousse, Mixed season frut salad, 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)
