The pleasures of Hillary

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