La Bouitte restaurant with 3 Michelin stars in Savoie

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.

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 4 surprises
La Bouitte inspiration in 4 courses

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Discovery of 5 surprises
La Bouitte development in 5 courses

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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.

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Sarpecot’s dinner

For our young guests under 10

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Cheese trolley

Extra set menu charge: €35

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our à la carte menu

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

Our starters
"La Motte Servolex" mushrooms —
In slice, tempura crunchy, gentian and water cress.
Ravioli —
Cooked with cheese, onion broth and fry.
Duck foie gras —
Served on a corn-flavoured pancake with honey and balsamic vinegar.
Caviar —
"Ossetra Impérial", celeriac snow and hazelnut oil.
Tuber Melanosporum truffle —
Just slice, potato soup and crunchy.

Photo (Duck foie gras)

Our freshwater fish & seafood
Artic char fish —
From Fresh water, served rosé, candied with génépi sauce and roquette powder.
Fario trout —
Poached in vinegar, with fresh melted butter, carrots with sorrel, plankton.
Pike filet — 
Served with smoked eggs, bread crunchy and creamy sauce.

Photo (Arctic char)

Our meat & offal
Beef —
Filet served with shallot cooked in salt crust and meat juice.
Pigeon —
Roasted, stew on toast, mushrooms, "Chénopodes Bon Henry" spinash.
Rabbit — 
Panfryed, candied, served with artichoke and water cress.

Photo (Pigeon)

Our desserts

To be ordered at the start of the meal

Milk —
In all its forms: biscuits, mousse, frozen, jam…
Blueberry —
Cooked in soufflé, marmelade, juniper ice cream.
Grand cru chocolate —
In foam tartelette, frosty currents.

Photo (Milk)