Bistrot Lunch Menu

Recipes made with Fresh ingredients “Menu Bistrot"

Salad, Main course and Dessert

With one Homemade Aperitif or one  Glass of Wine

(only for the lunch time, not available on Sunday and on Holidays)

29 €

François 1 er Menu

Choose dishes you would like in the Menu

François Ier
Appetizer, Starter, Main Course, Dessert

59 €

Appetizer, Starter, 2 Main Course, Dessert

69 €

Degustation Menu

An 8-Courses Menu according to the Chef’s inspiration

Appetizer, 2 Starters, 2 Main Courses,

Cheese Assortment, Pre-dessert & Dessert​

88 €


23 €

Home-made Duck Foie Gras from the Southwest of France, Chutney, hypocras wine jelly (suppl 4€)  
Fresh Tuna marinated and roasted : semi-cooked with Mint and Coriander condiment  
Flames Prawn marinated with Combawa, fresh shelfish gazpacho, Avocado mousse  
supplément : 4 €
Salad from our garden : poached egg of St Cergues with bacon of Lully, mixed of crudeness vegetables, Tomato and Basil dressing

Vegetarian & Vegan Dishes

32 €

Grilled vegetables superposed with Quinoa, Mint and Coriander condiment  
Saffron Risotto, Vegetables Achards  

Fishes & Shellfishes

32 €

Fera from Leman Lake, grilled Vegetables and Quinoa, Olive oil of Taggia dressing, Caper and Basil  
Fishauduction hall, home-made durum pasta cooked in a Langoustine juice, Rougail condiment
Blue Lobster cooked in butter : served peeled in their shell, Salad and Rattes Popatos sautéed  
supplément : 18 €


32 €

Kidney of Veal, mustard sauce, Vegetables, Savoyard Crozets  
Roasted Quail, Saffron Risotto with Mushroom, confit thigh and juice  
Beef Filet, summer Vegetables and Rattes Potato, Green Pepper of Madagascar sauce  


9 €

Selected from our Regions : Noyer Farm in Saint Paul, Grillet Aubert in Saint Paul, Gallay in Chèvenoz
4 pieces: 9€ - 6 pieces: 12€


14 €

Selections of Homemade Ice-creams and sorbets  
Well Melon pearl with Melisse, Spéculos mousse and Gooseberry sorbet
Dark Chocolate thin sheet, Jivara mousse, Nectarine with Badian, wine peach sorbet  
Rasberry Cramberry Jelly, Vanilla light cream, Strawberry sorbet and lime Meringue
Gênes Bread, Almond Parfait Ice-cream, Roasted Abricot and Rosemary ice-cream