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
€179

Excluding weekends and public holidays

Photo for illustration purposes only

Discovery of 4 surprises
La Bouitte inspiration in 4 courses
€209

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Discovery of 5 surprises
La Bouitte development in 5 courses
€239

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Discovery of 8 surprises
La Bouitte Extract in 8 courses with cheese
€345

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
€59

For our young guests under 10

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Cheese trolley
€45

Extra set menu charge: €35

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View
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 meat & offal
French hunt venison —
Panfryed, old vegetable scorsonère with 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…
 
Pear —
Served in natural, absinthe mousse, fruits ice cream.
 

Savoy apple —
Puff pastry, marmelade, caramel powder, tatin juice and dash of fiscela. 

 
  
  

Photo (Milk)

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)