To focus on quality and freshness, depending on what nature gives us each season and should be picked at the right time, and René Maxime Meilleur, Maître restaurateur, offer you to choose a surprise menu in different way that can (if you wish) be submitted to you.
We take pleasure to cook for you at this moment to put a variation of travel in our universe taste.
This choice promises top quality and surprising compositions at the best price. You will be surprised!
Let us guide you, we'll do the rest!
Thank you for your trust ...
Discovery of three surprises ... 119 €
Initiation at "la Bouitte" in 3 courses
Discovery of 4 surprises ... 149 €
Inspiration of "la Bouitte" in 4 courses
Discovery of 5 surprises ... 179 €
Development of "la Bouitt" in 5 courses
Discovery of 8 surprises ... 239 €
Extract from "la Bouitte" in 8 courses with cheese
(in adapted portions according to the number of dishes in this menu)
On the menu
On the menu
Inflated with tomato mousse, basil vegetal jelly, and sundried tomatoes.
Raw, drizzled with balsamic vinegar dressing, salad.
Cooked in their juice, double cream with “aigrelette” and lemon caviar.
Pasta from Savoy
With Beaufort cheese, “like a risotto”, chanterelles, wild sorel.
Duck foie gras escalope
Served on a corn- flavoured pancake with flower honey and
balsamic vinegar reduction.
Creamy and crunchy polenta, ham of mountain, wine sauce.
Alverta Imperial, peas snow, hazelnuts.
FRESH WATER FISH & SHELL FISH
Pike gnocchis, herbs and spices, stock with cream.
Poached in “court bouillon”, with fresh melted butter, aromatic herbs,
saur hollandaise sauce.
Fresh water perch
Chlorophyll purée and avocado, wild laurel.
From local Savoy lakes,cooked unilaterally…
From Lake Geneva, crusty bread, little fava beans, white butter with Roussette wine.
From Lake Geneva, marinated,lemon bergamot paste, wild hazelnuts oil, puffed rice.
MEATS & OFFALS
Veal Sweet bread
Caramelized with “Agria potatoes” and horseradish tube, smoked over beech timber.
Roasted, soft potatoes, stew on toast, mushrooms, Chénopodes Bon Henri spinach.
Perfectly medium rare cooked, crunchy veal, artichokes.
Grilled piece of beef, French beans salad, pepper sauce.