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
€169

Excluding weekends and public holidays

Photo for illustration purposes only

Discovery of 4 surprises
La Bouitte inspiration in 4 courses
€199

Photo for illustration purposes only

Discovery of 5 surprises
La Bouitte development in 5 courses
€229

Photo for illustration purposes only

Discovery of 8 surprises
La Bouitte Extract in 8 courses with cheese
€335

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
€45

Extra set menu charge: €35

Photo for illustration purposes only

View
our à la carte menu

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

Our starters
Pie —
Duck foie gras and hare, crispy endives
 
Spinny cardoon —
Cooked roast, dry boar, crumb tempura, Timut pepper and truffle juice
 
Crozets —
Savoy pasta risotto style, beaufort cheese, seasonal mushrooms, oxalis.
 
Cutlets duck foie gras —
Served on a corn-flavoured pancake with honey and balsamic vinegar.
 
Polenta —
Medium bean, cèpes and lard Arnad juice, ground nut.
 
Frogs —
Legs "à la meunière", spelt and water cress
 
Vegetables —
Cooked and raw, double cream with "herbs" and caviar lemon.
 
Snails —
Cook "à la persillade", lentils, Mondeuse wine sauce and fresh spinash.
 
Caviar 
"Ossetra Impérial", salsifies snow and hazelnut oil.
 
Tuber Mélanisporum truffle —
Just slice, potato soup and crunchy
 

Photo (Duck foie gras)

Our meat & offal
Pork sausage —
Cook in consommé, boiled potatoes.
 
Deer —
Pan-fry, scalloped potatoes, juice and mash cranberries.
 
Pigeon — 
Roasted, stew on toast, mushrooms, "Chénopodes Bon Henry" spinash
 
Sweet bread —
Caramelized, with "Agria" potatoes and smoked, horseradish tube.
 
Beef — 
Filet served with shallot an meat juice.
 
Hare — 
Pan-fry, apple and pear, sage juice.
 
Partidge — 
Barbecue cooking and like a ravioli, dry blackcurent flower.
 
Matured hen — 
Cook with fresh herbs, vegetable gnocchi and tarragon cream
 
Lamb pieces — 
In stew, carotte withered, burnt onion, sage sauce.
 
Duck — 
Served rosé, braised with candid turnip
 
  
  

Photo (Squab)

Our desserts

To be ordered at the start of the meal

Milk —
In all its forms: biscuits, mousse, frozen, jam…
 
Strainer —
Sérac cheese from "Le Chatelard", dressing pollen
 
Chestnut —
Soufflé cake annd "Mont-blanc" cream.
 
  
  

Photo (Milk)

Our freshwater fish & seafood
Crawfish —
Red legs, cook with pinecone, coco beans and fennel, shelfish soup
 
Fera fish filet —
From Leman lake, thin crunchy bread slice, fresh pickles, white butter whit roussette wine.
 
Arctic 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, verbena sabayon.
 
Fera fish filet —
From Leman lake, thin crunchy bread slice, puntarelle salad, white butter roussette wine.
 
Sender filet — 
Cim di rapa cook and raw, parsley sauce.
 
Perche — 
From Geneva lake cook in butter and ratte potatoes confit with saffron
 
  
  

Photo (Arctic char)