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
€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
Vegetables —
Cooked in their juice, double cream with "herbs" and caviar lemon.
 
Snails  —
Cooked "à la persillade", pear potato, rustic bread, Mondeuse juice.
 
Duck foie gras escalope —
Thick escalope, served on a corn-flavoured pancake with honey and balsamic vinegar.
 
Tuber Melanosporum truffle —
Sliced with Institut de Beauvais potato soup.
 

Photo (Duck foie gras)

Our meat & offal
Rind sausage —
In a consommé of pigtail with steam turned potatoes.
 
Deer venison —
Lightly roasted, Pommes Dauphine, juice and stewed mandarins.
 
Beef filet —
Thick cut, lightly grilled confits shallots and cima di rapa.
 
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…
 
Quince —
Candied with clementine slices and warm brioche.
 

Macaé Chocolate —
Crêpe soufflé with a Tansy sorbet

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

 

Photo (Milk)

Our freshwater fish & seafood
Fario Trout—
Poached in "court-bouillon", with fresh melted butter, carrots with sorrel, plankton sabayon.
 
Pike filet —
With butter, cabbage, turnip and persillade sauce.
 
Frogs legs —
Cooked "meunière", cauliflower, watercress soup.
 
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)