A la Carte
Starters | |
Duo of duck foie gras, Fried gingerbread and fresh with homemade brioche | 20 € |
Scallop and shrimp casserole with turmeric | 20 € |
Lobster ravioli,Leek fondue and shellfish coulis | 20 € |
3 cheeses salad, Brénod’s Comté puff, Randoillarde toast and Aranc 4saisons brick | 16 € |
Homemade duck terrine with foie gras, red onion confit | 16 € |
Home-smoked salmon,lime and squid ink toast | 16 € |
Main plats | |
Frog legs sautéed in parsley | 25 € |
large vegetarian plate | 18 € |
Veal shank with veal jus | 20 € |
Pan-fried sirloin, wine merchant sauce | 20 € |
Fisherman's pot with seasonal vegetables | 20 € |
Veal sweetbreads with Tenay mushrooms and veal kidneys with Thézillieu mustard | 28 € |
Royal sea bream, mussel cream | 24 € |
Pan-fried beef fillet with morels | 28 € |
Carte des Desserts
Floating islands with almonds, pralines and caramel | 9€ |
Blueberry tartlet | 9€ |
Pineapple, mango and apple Tarte Tatin | 9€ |
Profiteroles with vanilla ice cream and chocolate sauce | 9€ |
Profiteroles salted butter caramel ice cream caramel sauce | 9€ |
Creme brulee with vanilla (flambé Génépi +2€) | 9€ |
Relais’s cup (chocolat mousse, ice cream stamberry meringue, ice cream walnut, creams) | 9€ |
