La Bouitte restaurant with 3 Michelin stars in Savoie

Surprise menus

La Bouitte offers you a unique experience, beyond just a dinner or lunch. Let us be your guide! Give carte blanche to the chefs René and Maxime Meilleur, trust our 4 house sommeliers... Curiosity, expectation, a slight thrill.

Then comes the moment you've been waiting for! Each dish is a culinary journey in itself, a sensory discovery of excellent products and flavours which were previously unfamiliar.

Carte Blanche 3, 4, 5, or 8 course menu... as you wish.
Packages with glasses of wine, adapted to your menu.

You can also choose a wine which you love with the sommelier. The chefs René and Maxime Meilleur are happy to create a culinary composition which matches your selection.

View
our set menus

Carte blanche to the gourmet cuisine of René & Maxime Meilleur.
Each menu must be created immediately, so we ask that you order for all table guests.
Thank you for your custom...

Discovery of 3 surprises
Introduction to La Bouitte in 3 courses

Excluding weekends and public holidays

Photo for illustration purposes only

€159
Discovery of 4 surprises
La Bouitte inspiration in 4 courses

Photo for illustration purposes only

€189
Discovery of 5 surprises
La Bouitte development in 5 courses

Photo for illustration purposes only

€219
Discovery of 8 surprises
La Bouitte Extract in 8 courses with cheese

Portions adapted to number of dishes on the menu

Our sommeliers can offer wine/food pairing depending on your tastes and their inspiration.

Photo for illustration purposes only

€325
Sarpecot’s dinner

For our young guests under 10

Photo for illustration purposes only

€59
Cheese trolley

Extra set menu charge: €34

Photo for illustration purposes only

€44
Discovery of 3 surprises
Introduction to La Bouitte in 3 courses
€159

Excluding weekends and public holidays

Photo for illustration purposes only

Discovery of 4 surprises
La Bouitte inspiration in 4 courses
€189

Photo for illustration purposes only

Discovery of 5 surprises
La Bouitte development in 5 courses
€219

Photo for illustration purposes only

Discovery of 8 surprises
La Bouitte Extract in 8 courses with cheese
€325

Portions adapted to number of dishes on the menu

Our sommeliers can offer wine/food pairing depending on your tastes and their inspiration.

Photo for illustration purposes only

Sarpecot’s dinner
€59

For our young guests under 10

Photo for illustration purposes only

Cheese trolley
€44

Extra set menu charge: €34

Photo for illustration purposes only

View
our à la carte menu

An array of exquisite dishes to create your own culinary journey.

Our starters
To discover
Our meat & offal
To discover
Our desserts
To discover
Our freshwater fish & seafood
To discover
Our starters
Vegetables —
Cooked in their juice, double cream with "herbs" and caviar lemon.		 
Crozets —
Savoy pasta risotto style, beaufort cheese, seasonal mushrooms, oxalis.		 
Duck foie gras escalope —
Thick escalope, served on a corn-flavoured pancake with honey and balsamic vinegar.		 
Asparagus —
From Roques-Hautes, wild dandelion and dried boar.		 

Photo (Duck foie gras)

Our meat & offal
Rind sausage —
In a consommé of pigtail with steam turned potatoes.		 
Pigeon —
Roasted, soft potatoes, stew on toast, mushrooms, "Chenopodes Bon Henri" spinach.		 
  
Sweet bread —
Caramelized, with "Agria" potatoes and horseradish tube, smoke over beech timber.		 

Photo (Squab)

Our desserts

To be ordered at the start of the meal

Milk —
In all its forms: biscuits, mousse, frozen, jam…		 
Wild Hazelnut —
Ligh whipped cream, coulis and ice cream.		 

 

Apples —
In "Mille feuille" styled puff pastry with thin sliced apples and a hint of chartreuse.

 

Photo (Milk)

Our freshwater fish & seafood
Fario Trout—
Poached in "court-bouillon", with fresh melted butter, carrots with sorrel, plankton sabayon.		 
Fera fish filet —
From Leman lake, thin crunchy bread slice, puntarelle salad, white butter roussette wine.		 
Fresh water perch —
Butter with finger long potatoes.		 
Arctic char fish— (Wild from Lake Geneva) —
From fresh water, served rosé, bouquet of roquette on a bed of fish and génépi sauce.		 

Photo (Arctic char)