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.

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

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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: €32

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our à la carte menu

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

Our starters
Crozets pasta —
With buckwheat, “risotto style”, Beaufort cheese, girolle mushrooms, wild sorrel...
Cooked in their juices, double cream with lovage, sharp shoots, citron caviar.
Escargot —
Gros gris escargot in parsley, mini grilled tomatoes, spinach shoots, touch of gentian...
Duck foie gras —
In an escalope, fresh corn galette, Saint Marcel honey, aged vinegar reduction...

Photo (Duck foie gras)

Our freshwater fish & seafood
Brown Trout—
Cooked blue, accompanied with melted fresh butter, carrots topped with sorrel, tart plankton zabaione...
Fera —
From our Savoie lakes, pan fried in a thin crispy layer of breadcrumbs, fresh cornichons, frothy beurre blanc with Savoie dogfish...
Freshwater, plain butter, soft saffron potatoes, samphire...
Arctic char — (Wild from Lake Geneva) —
Brook trout served white, roast scallions...

Photo (Arctic char)

Our meat & offal
Squab —
Roasted on a skillet, ragu on toast, mushrooms, perennial goosefoot...
Lamb —
Saddle grilled with blackcurrant buds, Romaine stems in its juices...
Fillet of beef —
On the barbecue, gourmet turnips, vegetable sauce.
Calf sweetbreads —
Iced, Agria potatoes, Russian Raifort “cigarette”, smoked with beech...

Photo (Squab)

Our desserts

To be ordered at the start of the meal

In all its forms: biscuit, foam, frosted tuile, jam…
Rhubarb —
On meringue skewer, rosehip petal, fruity sorbet ..
Bee pollen —
Crunchy alveolae, creamy tart egg flan, honey and wild thyme.

Photo (Milk)