A continually evolving process
Gourmet Restaurant Les Menuires, Savoie
A Carte Blanche menu of surprises and emotions
The mountains, the terroir: the identity of our cuisine
At La Bouitte Gourmet Restaurant near Les Menuires ski resort, the Carte Blanche menus open the door to the aromatic intensity of the season, the potential of the day's produce, and the sensitivity and creativity of our chefs.
A Carte Blanche menu to amaze, surprise and enthuse.
As desire takes shape, all you need do is explore the itinerary with your senses finely-tuned.
You decide on the number of surprise dishes and your culinary preferences, and we will create a menu tailored to you.
Like a haute couture designer, dish by dish we craft unique pieces, as ephemeral as the day is long.
Let yourself be guided along the gastronomic peaks and appreciate the extreme subtlety of a finely crafted signature. It is the perfect way to let go and immerse yourself in the much-loved Savoie of René and Maxime Meilleur.
Choose from a 4-course, 5-course or 8-course Carte Blanche menu. Each menu is a one-off creation. A food and wine pairing can be added to the menu of your choice.
Savoie in flavours
With a choice of starters, fish and meat dishes, cheeses and desserts, as well as new creations inspired by the day's market stall produce, the menu at La Bouitte Gourmet Restaurant, just a stone's throw from Les Menuires and Val Thorens, brings Savoie to life.
Depending on the season, the cuisine takes on different hues, making a detour to the mountain peaks where aromatic herbs and wild plants grow, ricocheting down mountain rivers and lakes for miraculous fishing, and stopping off at neighbouring farms before wending its way through forest and woodland.
Like a constantly renewed voyage of initiation, Savoie à la carte is an alpine hike, with each step offering up its own unique flavour, and in which the journey is as important as the destination.
Loop in 3 surprises — €210 Stroll in 4 surprises — €295 |
| Promenade in 5 surprises — €315 |
Long Hike in 8 surprises — €440 If you wish, our sommeliers will suggest a food/wine pairing to reflect your tastes and their inspiration. |
| The Sarpecot Children’s Supper — €85 For our young guests under the age of 10 |
Cheese cart — €55 Because every craving is unique, our Chefs also invite you to create your own meal, inspired by the moment, with a selection of à la Carte dishes. |
according to availability
Directly from the Conflans’s plains…
Parsnip confit in beef fat, tarragon, peeling juice.
At dawn…
Confit shallots in salt crust, tasty consommé of ashed bread.
History of the Bouitte field...
Potato confit in fish broth, pike fish eggs.
Stroll among the stones…
Plump autumn snails, puff-pastry ribbon, grilled sweetbread.
Festive Day (holiday) Soup…
White tartifle velouté, truffle balls also called “Gallo”, like a finger food.
Winter garden…
Black salsify, stuffed with spinach-leaf.
Little bow-ties…
Buckwheat pasta, potée broth, pork rind, hint of horseradish.
according to availability
Gathered delicately down in the valley…
Mousse-like nettle velouté, matured freshwater-fish quenelles.
Just caught in the stream…
Pearlescent trout brushed with lemon butter, twisted chard rib.
Prince of lakes…
Arctic char fish, butter casein, fried capers.
Caught in Eric’s net...
Perch of the Léman, “en portefeuille”, powdered spring onions, grilled-bone sauce.
Morning on Lake Geneva…
Féra with a golden crust, lake-style bouillabaisse sauce.
Land-and-lake marriage…
Ground-pear, textured broth, pike eggs.
according to availability
From time to time…
The carnivore beef just heated on embers, cocotte potato pastilles, nasturtiums.
“Caïon” lost in the wood...
Crispy ears, lacquered confit shank, juniper, consommé beaded with red cabbage.
Just for the men-children...
Crispy-tender poultry wings, well-seasoned vinaigrette.
Free-Range Aviary Birds…
Foam-matured pigeon roasted on the bone, pure lingonberry juice.
Savoyard Escalope …
Veal from the Chartreuse Massif, larded with Beaufort cheese, stracciatella.
Baroque dish…
Shredded hare “à la royale” (Senator style).
Full of iron…
Lacquered calf’s liver with summer raspberry vinegar, young sorrel shoots.
... according to availability
Delicately peaty soufflé...
Generous soufflé, ice cream.
Airy curds…
Curdled milk, meringue freshness, hay extract.
To fade into nature…
Unfolded Kissabel apple, frosted balm.
Spicy flavours…
Saffron generous soufflé, puffed rice.
Market fragrance…
Warm salt-roasted chestnut shards, cream mousse.
NOT a green slope…
Lightly smoked blanc-manger with parsley, chicory praline, crème anglaise.
Coffee & Croissant…
Sesame mousse, iced d’arabica coffee, mini viennoiseries.
René's first culinary turnaround...— 155
Escalope of Foie Gras, light fresh corn pancake, Savoy honey.
Minute smoking with beech wood...— 180
Roasted then smoked veal sweetbread, glazed with a sweet and sour sauce, Russian cigarette with horseradish, Agria potato chiffonade.
New Year’s Eve 2010… — 55
Farm milk in all its forms, biscuit, mousse, frosted tile, jam...
Useful information & booking
WINTER:
Open every day from 5th December 2025 to 19th April 2026. Weekly closing on Tuesday all day and Wednesday at lunchtime.
- For lunch: open Thursday lunchtime to Monday lunchtime from 12:00 to 13:45.
- For dinner: open Wednesday evening to Monday evening from 19:15 to 20:45.
SUMMER:
Open every day from 13th June to 13th September 2026.
From 13th June to 30th June and from 1st to 13th September 2026:
- For lunch: open Friday lunchtime to Monday lunchtime from 12:00 to 13:45.
- For dinner: open Thursday evening to Monday evening from 19:15 to 20:45.
From 1st July to 31st August 2026:
- For lunch: open Thursday lunchtime to Monday lunchtime from 12:00 to 13:45.
- For dinner: open Wednesday evening to Monday evening from 19:15 to 20:45.