Gastronomic Restaurant

Bernard Collon, “French Master Chef”,, has been interpreting the great classics of the culinary art as a soloist on the piano (cooking) for a long time. His taste for perfection was based on a few key words: respect for seasonality and the freshness of local products.

In 2003, his son Brice, “French Master Chef”, whose ranges had been orchestrated by exceptional chefs (Jean Marc Delacourt at the “La Chévre d’Or“, Alain Dutournier at the “Carré des Feuillants” and Eric Frechon “Le Bristol“) came to join him. A duo was born, with its wealth of differences: the tradition and precision of the eldest and the generosity and creativity of the youngest.

A few jazzy notes, laid on the partition of the plates make the eyes rejoice, delight the palate and show the full extent of a real gourmet concerto.

Service from noon to 2:15pm and from 7:45pm to 9:15pm
From early June to mid September: open every day.
From mid September to the end of May: closed Sunday evening and Monday all day.

Book your table +(33) 04 50 52 40 36 Discover our take away meals

Menus

“Coup de coeur” Menu – € 69

Appetizer according to the season and inspiration …

.

Langoustine
Langoustine fried with foaming butter, served lukewarm
Passion condiment, grapefruit, crunchy cucumber and rocket

Or

Duck foie gras from ‘Masse’
Foie gras cooked in old style,
served as a millefeuille with cured harm from Bosses
rhubarb confit and pink radishes pickles

.

John Dory
cooked on a plancha, bouillabaisse broth,
Fresh broad beans and saffron-flavored new potatoes

Or

Whitefish from Annecy Lake
fished by Florent CAPPRETI
Its fillet cooked in low temperature,
confit with génépi, white asparagus

.

Pigeon
lightly marinated with Ponzu sauce,
then roasted in the oven on its whole
Artichokes in the barigoule way

Or

Sucking Lamb
Sucking lamb tournedos in the Matignon way,
clear jus of green and white chards

.

Cheese trolley of our regions
Ripened by Jacques Dubouloz MOF affineur 2004

.

Dessert of your choice à la carte

.

Small sweets of the day

” Fine Bouche ” Menu –  € 49

Appetizer according to the season and inspiration …

.

Crumbled crab with herbs,
mango marinated in black caraway and lovage

Or

Trout from Marlens
Salted trout fillet lightly smoked here with Sichuan pepper,
Peas gazpacho with Arbequina oil, mustard ice-cream

Or

Green asparagus
Served in fresh spinach ravioli,
ground jus with parsley oil sweet garlic emulsion

.

Pike
In a soft cake, crunchy buckwheat and lemon caviar
Wood garlic emulsion

Or

Bresse chicken
poached in a pot au feu then golden in pan,
Cooked vegetable in a thin polenta pie

Or

Farm rabbit from ‘Michel’
Saddle stuffed with morel

.

Cheese trolley of our regions
Ripened by Jacques Dubouloz MOF affineur 2004

Or

Dessert of your choice à la carte

.

Small sweets of the day

Children's Menu

Half-portion*

To awaken the gustatory senses of smallest, we offer a half portion menu to be compose to you with : 

A starter, a dish with its trimming and a dessert.

€ 25,00

 

*All our dishes are not declinable in half-portion.

A la carte

Starters 

Crumbled crab with herbs, € 26,00
mango marinated in black caraway and lovage

Trout from Marlens € 26,00
Salted trout fillet lightly smoked here with Sichuan pepper,
Peas gazpacho with Arbequina oil, mustard ice-cream

* * Green asparagus € 25,00
Served in fresh spinach ravioli,
ground jus with parsley oil sweet garlic emulsion

* Langoustine € 36,00
Langoustine fried with foaming butter, served lukewarm
Passion condiment, grapefruit, crunchy cucumber and rocket

Duck foie gras from ‘Masse’ € 33,00
Foie gras cooked in old style,
served as a millefeuille with cured harm from Bosses
rhubarb confit and pink radishes pickles

 

“The Lake or the Sea” 

Pike € 39,00
In a soft cake, crunchy buckwheat and lemon caviar
Wood garlic emulsion

John Dory € 39,00
cooked on a plancha, bouillabaisse broth,
Fresh broad beans and saffron-flavored new potatoes

* Whitefish from Annecy Lake € 39,00
fished by Florent CAPPRETI
Its fillet cooked in low temperature,
confit with génépi, white asparagus

“The Land” 

Bresse chicken € 36,00
poached in a pot au feu then golden in pan,
Cooked vegetable in a thin polenta pie

Farm rabbit from ‘Michel’ € 38,00
Saddle stuffed with morel

* Pigeon € 40,00
lightly marinated with Ponzu sauce,
then roasted in the oven on its whole
Artichokes in the barigoule way

Sucking Lamb € 40,00
Sucking lamb tournedos in the Matignon way,
clear jus of green and white chards

 

Cheeses 

Cheeses trolley € 14,50
by Jacques DUBOULOZ – MOF affineur 2004
.
Fresh white cheese € 9,50
red fruits sauce and fresh cream

Desserts

* Hot “soufflé” flavoured with Grand Marnier € 17,00
(Additionnal charge of € 10.50 in “Fine Bouche”menu and “Hôte” menu)
Served with small glass of Grand-Marnier Cordon rouge

* Crêpes Suzette flamed with Grand Marnier € 17,00
(Additionnal charge of € 10.50 in “Fine Bouche”menu and “Hôte” menu)
(Mini. 2 Pers. / Price per Pers.)

Milk chocolate ‘bahibé’, coffee € 15,00
Bread of Genoa with coffee, crème brûlée arabica,
milky chocolate sabayon ‘Bahibé’, Crunchy Cocoa Tile,
Grilled Coffee Ice Cream

Exotic fruits, coconut € 15,00
Tartlet with exotic fruits, creamy white rum, mango confit, passion, pineapple, exotic jelly, passion fruit ganache,
coconut sorbet

Pear dark chocolate € 15,00
Melting jelly with pear, meli melo of raw pear and cooked, chocolate pear cannelloni ganache caramélia,
pear sorbet Williams

Citrus, pistachio € 15,00
Creamy pistachio, crunchy with almonds,
citrus supremes infused with vanilla,
Pistachio mousse with pink grapefruit sherbet

Dark chocolate ‘macaé’, salted butter caramel € 15,00
Creamy dark chocolate ganache ‘Macaé’, salted butter caramel, Breton shortbread, bourbon vanilla ice cream

All the dishes we offer are coocked by “French Master Chefs”and only with fresh first quality products.

Therefore, they can fail us.
Thank you for your understanding.