Extract du Menu la Lauze :
Léman lake fish with pistachio and lemongrass, pinger flavour
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Guinea-fowl poached in aolive oil to 64°C, brocoletti and peanuts sauce
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Coffee tart perfumed with nuts, nit ice cream and coffee caramel

Download the Complete Menu : > Menu la Lauze 

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Extract du Menu L'Oxalys :
Chesnut soup with parmesan foam and grated truffles
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Beef filet from Salers, sweet onions from cévennes and toasted flour, herbs juice
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Pure chocolate in frozen powder, thick sauce, sorbet and mousse and Maldon salt crunching 

Download the Complete Menu : > Menu Oxalys

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Extract du Menu Grand Perron :
Sea scallops with hazelnut sauce, raw salsifis and frash green salad
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Pigeon and foie gras cooked in a pastry crust, liquorice juice and small german wheat with parsnip
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Apple in a meringue cockle, honey mountain, star anis and liquoriceflavour
Download the Complete Menu : > Menu Grand Perron   

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> Menu la Lauze

> Menu l'Oxalys

> Menu Grand Perron

>Christmas Menu

>New Year Eve Menu