*

Three Vegetable Raviolis, Three Soufflés in Dressing

*

Egg-less and Starch-less Flat Noodles with Parmesan,
Anchovy and Pepper Flavours

*

9 O'clock Egg Yolk, Spiked Meadow Cumin, Almond Dippers

*

Smoked Lake Fera, Pine Bark, Crunchy Rice Sausage,
Virtual Poor Manís Host, Brushwork of Alpine Avens

*

Turbot in a Clay Crust, Wood Sorrel Milk

*

Lobster Pieces, Vapour,
Sugarless Mountain Thyme Sweets

*

Vera Soda

*

Giant Preserved White Bean Kebabs, Wild Celery Soufflé
*

Rates Potatoes Puree, Truffles from Seyssel,
Bitter Sweet Cocoa

*

Veal Papillote, Coffee Sweets, Chicory from the Slopes,
Polenta Cube
Or
Roasted Bresse Chicken Covered in Lemon,
Molasses Flavour, Lemons

*

Savoy Cheese Platter

*

My Daughter Carine’s Three Desserts

*

* Please note the menus are likely to change through the season according to the chef's creations.