Our restaurant
Chef Paul Gastier
Chef Paul Gastier, best worker in France and awarded a star in the Michelin Guide, offers his vision of moutain dishes.
Revisited thanks to his resume full of herbs and spices, the traditional dishes will be, here, metamorphosed into exceptional dishes.
PAPILLA CHARMER
His life ? Travel. Born in the Savoyard mountains, Paul Gastier has inherited round, comforting and voluptuous flavors. He trained at Alain Ducasse and quickly developed his culinary style. After Paris, Montreal, Geneva and Moscow, the Chef was able to dig into his travels to concoct the best associations on his return. In 2010, at only 32, he won his first Michelin Star : his "First Victory".
PAPILLA CHARMER
His life ? Travel. Born in the Savoyard mountains, Paul Gastier has inherited round, comforting and voluptuous flavors. He trained at Alain Ducasse and quickly developed his culinary style. After Paris, Montreal, Geneva and Moscow, the Chef was able to dig into his travels to concoct the best associations on his return. In 2010, at only 32, he won his first Michelin Star : his "First Victory".
Our Menu
First course
Plate of mountain meats
25
Cheese Ravioli
18
Savoyard salad
20
Salad of alpine pastures with salmon
22
Gizzard salad
22
Main course
Tartiflette nature
28
Tartiflette with "Bleu"
30
Tartiflette with smoked salmon
35
"Gratiné au Brézain"
28
Savoyard cutlet
27
Sweets
Assorted cheese
12
Half-cooked all chocolate
8
Blueberry Pie
9
Gourmet Tea
13
Cup of Ice cream (Chocolate, Banana, Passion fruits, etc.)
10