The Visual Tasting Menu
Courses of the season.
A sample of the plates leaving the kitchen this winter. Every menu is written fresh for the party it is served to — consider this the register, not the fixed card.
- Plat PrincipalFilet de Bœuf, Jus CorséAged filet, bone-marrow crust, sauce reduced over three days, pommes Anna.
- EntréeSaint-Jacques Poêlées & Courge ButternutPan-seared king scallops, velvety butternut purée, herb-infused oil and delicate crisp.
- FromageArdoise de FromagesBeaufort d’alpage, Reblochon fermier, Bleu de Termignon, walnut bread.
- DessertFondant au Chocolat & MacaronsWarm chocolate fondant, house churned vanilla bean ice cream, Parisian macarons and mountain berry coulis.
- EntréeVelouté de Châtaigne, Truffe NoireSilky chestnut velouté, shaved black truffle, glazed chestnut and a thread of hazelnut oil.
- Menu de FêteBar Rôti, Beurre BlancA 70th birthday from first plate to last: fig and melon salad, roasted sea bass with beurre blanc and new potatoes, berry and chocolate dessert cups.
- PâtisserieSablé aux MyrtillesWarm blueberry sablé, vanilla bean ice cream, blueberry coulis and a spun-sugar dome.
- Table d’HôteBar sur Riz SafranéAn 80th birthday in a heritage dining room: sea bass on saffron rice, slow-braised beef with roasted new potatoes and a candlelit dessert board.
- Le Matin & GrazingPetit Déjeuner Alpin & Table GourmandeViennoiserie baked at first light, French toast with alpine berries, cured meats, artisan cheeses and fresh seasonal fruits.
Formats
Three ways to be looked after.
- Full-Week Catering
- Breakfast, afternoon tea and a multi-course dinner every day of your stay. The kitchen is handled start to finish.
- One-Off Private Dinner
- A single evening, given the full tasting-menu treatment. Ideal for an arrival night or a celebration.
- Breakfast & Dinner
- Mornings and evenings covered, days left entirely free for the mountain.