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L'Atelier d'Edmond

La Carte

Flavours Menu

98€

- Selection of appetizers

- Amuses-bouches

- Snails in breadcrumb.

- Féra fish from Alpine lakes, roasted and marinate with some root vegetables.

- Cheeses worked by us.

- Before dessert.

- Carrots fondants, cocoa infused with Tonka beans and carrot/orange sorbet.

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.

- Small round cut of filleted and sweetbreads of veal with coffee juice, asparaguses parfumed with roasted mushrooms.

- Cheeses worked by us.

- Before dessert.

- Arlettes with cocoa,
creamy of polenta at lemon 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

- Asparaguses with mushrooms from Savoy
asparaguses made in risotto style with smoked emulsion

- Scallops whole cooked with fir butter

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

- Half smoked pigeon roasted on the bone,
reduction of beetroots infused with hibiscus flower

- Selection of local cheeses

- Farm fresh milk ice cream

- Strawberries and rhubarbs 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

Asparaguses green and white with mushrooms from Savoy,

50€

asparagus made in risotto style with beaufort cheese

Pléiade-Poget oysters tasting at the plate,

54€

made in donuts, tartar, ravioli, jelly

Frog in ravioli and breadcrumb with wild garlic,

42€

creamy parsley with horseradish

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,

61€

asparaguses parfumed with roasted mushrooms

Half smoked pigeon and roasted on the bone

59€

reduction of beetroots infused with hibiscus flower

Cheeses trollet

25€

selection of fresh and aged Savoy cheeses

Cheeses worked by us.

22€

Arlettes with cocoa,

26€

creamy of polenta at lemon and Chartreuse.

Leaves at leaves of crunchy bread

24€

smoked chocolate and farm milk ice-cream perfumed with hay

Carrots fondants,

24€

cocoa infused with Tonka beans and carrot/orange sorbet

Strawberries and rhubarbs meringue

24€

View the wines list