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
Ravioli —
Cook with reblochon, onion broth and fry.
Asparagus —
Green, Truffle Tuber Melanosporum vinegar, Rousselet bread.
Duck foie gras —
Served on a corn-flavoured pancake with honey and balsamic vinegar.
Vegetables —
Individually cooked in their own juices, double cream, lemon caviar, sour sprouts.

Photo (Duck foie gras)

Our freshwater fish & seafood
Artic char fish —
From savoy, served rosé, red butter, gourmet Jerusalem artichoke.
Fario trout —
Poached in vinegar, with fresh melted butter, carrots with sorrel, nettle sabayon.
Fera — 
From Lake Léman, breaded with a thin sheet of crispy bread, chicorry, white butter and Roussette wine sauce.
Perche —
From our local lakes, grilled fishbones jus, samphire and vegetables.

Photo (Arctic char)

Our meat & offal
Beef —
Thickly sliced, cured meat, dauphine potato, reduced juices.
Pigeon —
Pan-fried, confit giblets' toast, mushrooms, wild spinach.
Sweet bread — 
Glazed, Agria potato slices, "horseradish cigar", beech smoke.
Roasted with pine cones, kohlrabi, herbs, cooking juices.

Photo (Pigeon)

Our desserts

To be ordered at the start of the meal

Milk —
In all its forms: biscuits, mousse, frozen, jam…
Mandarin —
Soft snow eggs, candied fruits, coulis.
Chestnut —
Cooked in soufflé, "Mont Blanc" spirit, pear sorbet.

Photo (Milk)