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L'Atelier d'Edmond

La Carte

Flavours Menu

95€

- Selection of appetizers

- Amuse-bouches

- Snails from Savoie, mushrooms and cannelloni of frogs, sweet garlic pulp and horseradish.

- Loin of cod rubbed with salt, roasted oignon juice and cider vinegar.

- Cheese worked by us.

- Celery and wild sorrel in sorbet.

- Pre-dessert.

- Selection of strawberries and rhubarb, elderflower and creamy rice pudding.

- Sweet “petits-fours” to finish your meal.

Discovery Menu

155€

- Selection of appetizers.

- Amuse-bouches.

- Crayfish and pike "mousseline" with preserved lemon,
bouillon of crayfish heads infused with sweet woodruff.

- Fillet of arctic char with crispy bread skin, "pasnaille" juice and zest of yuzu.

- Lamb saddle “Noisette” from Tarentaise, wild thyme and fir tree flavour.

- Cheese worked by us.

- Celery and wild sorrel in sorbet.

- Pre-dessert.

- Leaves at leaves of crunchy bread, chocolate with Tonka beans, farm-fresh milk hay ice-cream.

- Sweet “petits-fours” to finish your meal.

Tasting Menu

175€

- Selection of appetizers.

- Trout fillet from Savoie, marinated then roasted, sparkling broth with smoked turnips.

- Tomatoes “like a garden”, Beaufort cheese and local herbs.

- Crayfish and pike mousseline with candied lemon, bouillon of crayfish heads infused with sweet woodruff.

- Fillet of arctic char with crispy bread skin, "pasnaille" juice and zest of yuzu.

- Supreme of pigeon, half smoked then roasted on the bone,
juice of blended offal with cocoa beans.

- Cheese worked by us.

- Celery and wild sorrel in sorbet.

- Farm-fresh milk hay ice-cream, caramel with cider and brown butter.

- Cottage cheese and milk tuile biscuit, Mondeuse reduction with blueberries.

- Sweet “petits-fours” to finish your meal.

For a complete satisfaction of the service, this menu is served for entire table.

Crayfish and pike mousseline with preserved lemon,

48€

bouillon of crayfish heads infused with sweet woodruff.

Snails from Savoie,

45€

mushrooms and cannelloni of frogs, sweet garlic pulp and horseradish.

Tomatoes “like a garden”,

43€

Beaufort cheese and local herbs.

Trout fillet from Savoie,

46€

marinated then roasted,sparkling broth with smoked turnips.

Filet of artic char with crispy bread skin,

52€

"pasnaille" juice and zest of yuzu.

Loin of cod rubbed with salt,

48€

roasted oignon juice and cider vinegar.

Roasted piece of beef juniper flavoured,

58€

potatoes cake with tomme cheese from Bauges.

Lamb saddle “Noisette” from Tarentaise,

54€

wild thyme and fir tree flavour.

Supreme of pigeon, half smoked then roasted on the bone,

59€

juice of blended offal with cocoa beans.

Cheeses trolley,

25€

selection of fresh and aged Savoie cheeses.

Cheese worked by us.

22€

Leaves at leaves of crunchy bread,

24€

chocolate with Tonka beans, farm-fresh milk hay ice-cream.

Selection of strawberries and rhubarb,

24€

elderflower and creamy rice pudding.

Cottage cheese and milk tuile biscuit,

24€

Mondeuse reduction with blueberries.

View the wines list