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L'Atelier d'Edmond

La Carte

Flavours Menu

98€

- Selection of appetizers

- Amuses-bouches

- Snails in breadcrumb.

- Caïon from Savoy farm, reduction of beetroots infused with hibiscus flower.

- Cheeses worked by us.

- Before dessert.

- Interpretation of baba with génépi, apple of the orchards of Savoy.

Sweet “petits-four” to close your meal.

Discovery Menu

135€

- Selection of appetizers.

- Amuses- bouches.

- Crayfish and muslin pike with preserved lemon,
bouillon of heads crayfish infused with woodruff.

- Scallops pan fried with salted butter, scallops juice with apple and fir.

- Half smoked pigeon and roasted on the bone, juice of giblets blended, with cocoa beans and squash.

- Cheeses worked by us.

- Before dessert.

- Arlettes with cocoa,
creamy with Tonka beans and Chartreuse.

- Sweet “petits-four” to close your meal.

Tasting Menu

175€

- Selection of appetizers.

- Crayfish and muslin pike with preserved lemon,
bouillon of heads crayfish infused with woodruff

- Candy oysters and lard to the valley d'Aosta

- Celery made in "risotto" style with black truffle

- Scallops whole cooked with fir butter

- Filet of arctic char and crust of bread on the top,
"pasnaille" juice and zest of yuzu

- Piece of veal and reduction juice red cabbage with blueberries vinegar

- Selection of local cheeses

- Leaves at leaves of crunchy bread
Farm fresh milk sorbe.

- Citrus fruit meringue.

- Sweet “petits-four” to close your meal.

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

Crayfish and muslin pike with preserved lemon

55€

bouillon of heads crayfish infused with woodruff

Winter vegetables and roots in smoked flavor

52€

celery made in risotto style with beaufort and black truffle

Pléiade-Poget oysters tasting at the plate

54€

made in donuts, tartar, ravioli, jelly

Frog in ravioli and breadcrumb,

42€

roasted mushrooms from Savoy, verjuice and parsley stock.

Féra fish from Alpines lakes,

46€

roasted and marinate with some roots vegetables.

Filet of artic char and crust of bread on the top

51€

pasnaille juice and zest of yuzu

Scallops pan fried with salted butter

56€

scallops juice with apple and fir

Roasted piece of beef juniper perfumed

58€

cake of potatoes with tomme cheese from Bauges

Small round cut of filleted and sweetbreads of Veal,

58€

french marmelade of red cabbage with blueberries vinegar.

Half smoked pigeon and roasted on the bone

59€

juice of giblets blended with cocoa beans and squash

Cheeses trollet

25€

selection of fresh and aged Savoy cheeses

Cheeses worked by us.

22€

Arlettes with cocoa,

26€

creamy with Tonka beans and Chartreuse.

Leaves at leaves of crunchy bread

24€

smoked chocolate and farm milk ice-cream perfumed with hay

Interpretation of Baba with génépi

24€

with apple and pear of the orchads of Savoy

Citrus fruits meringue

24€

View the wines list