Restaurant Les Sapins Wellness & Gourmet

The ‘Bonheur’ Menu at €35
: starter, main course, dessert

Choice of starters:
‘Les Sapins’ crusty pâté with mendiant fruits and pickled vegetables
Tomato tartine with Savoie ham, goat’s cheese cream and olive
pieces Three-way mushroom puff pastry with cream and porcini
espuma Gourmet Aravis salad with
cromesquis and Grand-Bornand
Reblochon ice cream Fresh and smoked salmon tartare “with pine shavings”,
prawn skewers with wasabi
seeds A trio of duck dishes: fig and dried fruit terrine,
semi-cooked foie gras and smoked duck breast, toasted country bread

Choice of meat or fish:
Ham on the bone, mustard and bacon sauce, creamy
polenta Chicken supreme chasseur-style, mushroom cream with rosemary
Leg of lamb roasted in hay, studded with garlic and fresh
thyme Beef chuck slow-cooked in a casserole, mashed potatoes and stewed
vegetables Viennese scorpionfish on a bed of small spelt risotto with chanterelle mushrooms
Pikeperch royale with a tomato centre, a light sauce made from shellfish
stock Assortment of seasonal vegetables selected by the chef

Choice of desserts:
Coconut and mango on a Breton
shortbread Genépi ice cream parfait from the Aravis
distillery Baba lightly flavoured with rum and seasonal
fruits Vanilla and caramel
mille-feuille Apple, vanilla and chestnut ice cream

Optional extra (+€5.00)

‘L’Archor’ selection of cheeses from the Aravis and elsewhere
Or fromage blanc with raspberry coulis

The choice of dishes must be the same for all guests
. Price based on a minimum of 12 people

Régal Menu at €55:

starter, fish, amuse-bouche, main course, cheese, dessert

Choice of starters:
Bruschetta with sun-dried tomatoes and Savoie ham, Reblochon du Grand Bornand
panna cotta Marbled foie gras ‘prepared in-house’ with soft figs and chocolate
chips Pressed smoked duck breast with artichokes, coulis and beetroot crisp with hazelnut
pieces Fresh salad, goat’s cheese on toast with honey, olive and walnut shavings, ice cream and Andalusian
gazpacho Quail fillet salad, gourmet opera cake, sautéed endives with golden
chutney Beef and foie gras pressé, “cooked like a stew”,
red onion chutney (wild boar in season)

Choice of fish:
Cod fillet in a mushroom broth, mild cream with hay from our alpine pastures
Red mullet fillet, potato cream with olive
emulsion Steamed sea bass in shellfish jus, celery cream and lemongrass
infusion Sea bass fillet “seared on one side”, served with small spelt risotto and chanterelle
mushrooms Salmon-flavoured trout royale, with young leeks and a frothy sauce made from shellfish
stock Lightly seared royal sea bream fillet, with confit fennel and a frothy citrus sauce

Choice of palate cleansers:
Rosé
champagne granita Refreshing “William” pear sorbet, drizzled with pear
liqueur Refreshing “Exotic” lychee sorbet drizzled with Soho
Refreshing “Imperial” mandarin sorbet drizzled with mandarin
liqueur Granita sprinkled with lemon thyme

Main courses to choose from:
Veal tenderloin with a porcini mushroom infusion, carrots and candied
chestnuts Roasted duck breast with a sweet-and-sour red
fruit sauce Pork loin with a charcuterie sauce, cabbage and chestnut gratin “Mère VEYRAT” style
Guinea fowl supreme chasseur-style, with rosemary
mushroom cream Roast beef (half fillet, half flank); Bordelaise
reduction Assortment of seasonal vegetables selected by the

chef***
“L’Archor
”

selection
of cheeses from the Aravis and elsewhere

Or fromage blanc with raspberry

coulis
***

Choice of desserts:
Chocolate delight in 5 textures
The traditional vacherin glacé, reimagined by Aurélien HAUET
A delicate blend of chocolate, banana and sesame
St Honoré by La Croix Fry, vanilla and caramel
“Les Sapins” gourmet platter – a selection showcasing our pastry chef’s talents

The choice of dishes must be the same for all guests
. Price based on a minimum of 12 people