Our cold dishes
Salmon sashimi XL with acidulous and sesame oil
Caesar salad (Green salad, chicken, tomatoes, onions, croutons, parmesan cheese and Caesar dressing)
Big Boss salad (green salad, Beaufort cheese, tomatoes, onions, cured ham, potatoes, 180g beef steak and one fried egg)
XL Beef carpaccio served with French fries and salad
Big Plate of cured meat and cheese
Burrata Di Bufala with black truffle and cured ham
Poke bowl salad (rice, salmon, mango, sundried tomatoes, lemon, avocado)
Our Pastas
Snails Bugatini with confit tomatoes and beans with garlic cream
Bolognese Bugatini
Homemade lasagna and green salad
Gorgonzola cheese and cured ham Bugatini
Pesto and pine nut Bugatini
OUR WARM DISHES
Soup of the day served with grated cheese and bread
Chicken wok (Chinese noodles, sliced chicken, crispy veggies, peanuts, coriander and Thai sauce) or vegetarian
Cuttlefish and chorizo wok (crispy veggies, chinese pasta, garlic and Thaï sauce)
Beef entrecote Simmental 250g French fries and salad:
Red tuna tataki (semi-coocked tuna served cold, with mashed potatoes, shitake mushrooms, Thai sauce)
Reblochon tartiflette (pieces of bacon and cream) green salad:
The Hillary’s melting cheese box, potatoes, cured meat and green salad
Mountain Burger (180g beef steak, cheese raclette, fried onions, gherkins, double bacon, ceamy reblochon) French fries and salad
The Classic Burger (beef steak 180g, fried onions, tomato, gherkins, salad, cocktail sauce) French fries and salad
Fish and chips
OUR ENTRIES
Soup of the day
Country slicer slate
Beef carpaccio
XL savoyard board (cold cuts and cheeses)
Perfect eggs at 63 degrees with reblochon cream and croutons
12 Burgundy snails with parsley garlic butter
Gravlax salmon sashimi and sesame oil cream
Tartar of foie gras with pine nuts, white balsamic vinegar and its hazelnut oil
HERE AND THERE
Chicken wok: minced chicken, crunchy vegetables, Chinese pasta, peanuts, coriander and Thai sauce
Chorizo cuttlefish wok: crunchy vegetables, pasta, garlic and thai sauce
Lasagna and green salad
Saint Jacques cooked raw with mashed potato and white butter with Jura yellow wine
Tuna Tataki: Half-cooked tuna, served cold with crushed potato, shitakes and thai sauce
Pork side of our mountains with porcini mushrooms and a potato in a field dress
Skewer of duck breast with nippon served with Chinese pasta and vegetables
Montagnard Burger: 180g ground beef, raclette cheese, fried onions, double bacon, gherkins, reblochon cream, french fries and salad
Classic Burger: chopped steak 180g, fried onions, tomato, salad, pickles, cocktail sauce
XL beef carpaccio with fries and green salad
Simmental beef tenderloin 200g served with gratin Dauphinois
250g Simmental Rib Steak, fries and green salad
OUR MEAL SALADS
Burrata Di Bufala with Carpentras black truffle, speck veal and wild salad
Poke-bowl salad: rice, salmon, mango, tomato confit, lemon, avocado
Caesar salad: green salad, chicken, tomatoes, onions, croutons, Parmesan, Caesar sauce
Big boss salad: salad, chopped steak, egg, potato, speck
For vegetarians
Ravioles de Royan with garlic cream and crunchy vegetables
Wok of vegetables: crunchy vegetables, Chinese pasta, peanuts, coriander and Thai sauce
Vegetarian burger: potato rosti, onions, tomatoes, salad, gherkins, cocktail sauce
THE UNAVOIDABLE
Raclette: Served with potato, salami and mesclun salad
Tartiflette and green salad
Hillary plate (hot box, potato, salami and salad)
3 cheese fondue with green salad
Fondue with porcini mushrooms with green salad
Deli slate
Our little sweets
Dessert of the day
Gourmet coffee
Gourmet Champagne
Crème brûlée with vanilla bean
Tarte tatin and vanilla ice cream
Half-cooked chocolate and custard
Lost brioche and salted butter caramel ice cream
Tiramisu with Nutella
Panna cotta caramel fleur de sel OR red fruit coulis
Cheese plate of our alpine pastures
Faisselle (sugar or cream)
Faisselle (honey or blueberries)
Christmas menu
Starter: Half-cooked foie gras, fig chutney and toasts
Dish: Roasted capon and crushed potato with truffle, shallot tatin
Dessert: Raspberry tart with vanilla cream and salted butter caramel
1st of the year menu
Starter: Fish trilogy: scallops, salmon and tuna tartare
Dish: Ostrich pavé and its creamy truffle risotto
Dessert: Raspberry tart with vanilla cream and salted butter caramel